Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheep.

Statistical significance was defined as P ≤ 0.05, while P ≤ 0.01 was considered highly significant.

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Histidine exhibited a quadratic trend, but failed to reach statistical significance.

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Despite significant increases in propionate, N-6 PUFA content did not reach statistical significance, possibly because of reduced abundance of the Rikenellaceae_RC9_gut_group . 5 Conclusion Under our experimental conditions, dietary supplementation with 2–4% rose pomace generated optimal rumen fermentation and improved the quality of meat from Hu lambs, effectively enhancing ruminal acetate, propionate, isobutyrate, valerate, and total volatile fatty acid (TVFA) levels, while increasing functional fatty acids (C18:3N3/ALAs, N-3 PUFAs, and C20:2N6) in the longissimus dorsi muscle.

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