Effects of chili straw on rumen fermentation, meat quality, amino acid and fatty acid contents, and rumen bacteria diversity in sheep.

The concentrations of acetic acid, propionic acid, butyric acid, valeric acid and total acid in the CS10% and CS15% groups showed an increasing trend, but the difference was not statistically significant (0.05 < P < 0.10), and the concentrations of acetic acid, propionic acid and total acid showed a quadratic increase with the increase of dietary CS supplemental level ( P < 0.01 and P < 0.05). 3.2 Effects of chili straw on abundance, diversity, and composition of rumen bacteria 3.2.1 Venn diagram analysis of rumen bacteria We sequenced each sample group, and the coverage rates for the resulting data all exceeding 99%, ensuring that the samples collected accurately reflected the changes in the rumen bacterial community.

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With the increase in CS, the abundance of the Christensenellaceae_R_7_ group in sheep rumen showed a decreasing trend.

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