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<p>This study examines the effects of two-stage fermented traditional Chinese medicine by-products (TCMP) on Hu sheep’s growth, blood traits, and immunity. <i>Aspergillus niger</i> was used for aerobic fermentation (60% moisture, 28&#xa0;°C, 7 days), followed by <i>Lactobacillus</i> plantarum for anaerobic fermentation (room temperature, 4 days). Before fermentation, the product contained 2.79 ± 0.10&#xa0;mg/g of reducing sugars, 47.33 ± 0.13&#xa0;mg/g of total sugars, 27.21 ± 0.35&#xa0;mg/g of amino acids, and 190.31 ± 4.87&#xa0;mg/g of crude fiber. After fermentation, the product contained 23.56 ± 0.59&#xa0;mg/g of reducing sugars, 63.79 ± 0.65&#xa0;mg/g of total sugars, 131.34 ± 1.78&#xa0;mg/g of amino acids, and 120.31 ± 5.94&#xa0;mg/g of crude fiber. Post-fermentation, reducing sugars, total sugars, and amino acids increased significantly (<i>P</i> &lt; 0.01), while crude fiber decreased (<i>P</i> &lt; 0.01). Sixty Hu sheep rams (24.65&#xa0;kg ± 1.55&#xa0;kg) were divided into 0%, 2%, 4%, and 6% TCMP groups. Over 60 days, TCMP groups showed higher weight gain and lower feed-to-weight ratio (<i>P</i> &lt; 0.01). Blood analysis revealed lower Aspartate Aminotransferase (AST), Globulin (GLB), Indirect Bilirubin (IBIL), and Malondialdehyde (MDA) levels (<i>P</i> &lt; 0.05) and higher Testosterone (TE), Insulin-like Growth Factor-I(IGF-I), and Immunoglobulin M (IGM) levels (<i>P</i> &lt; 0.05) in TCMP groups. TCMP positively impacts Hu sheep’s growth and immunity.</p>

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Reclamation of Traditional Chinese Medicine By-Products Using Two-Stage Fermentation and Evaluation of Their Beneficial Effects as Dietary Feed Supplements for Hu Sheep

  • 期刊论文

  • 发表日期：

    2025年6月18日

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  • Shaoshi Ji,
  • Taojie Xu,
  • Chunxia Mao,
  • Jiangli Huang,
  • Ping Sheng,
  • Bingbing Huang,
  • Dongsheng Wang,
  • Daishe Wu

摘要

This study examines the effects of two-stage fermented traditional Chinese medicine by-products (TCMP) on Hu sheep’s growth, blood traits, and immunity. Aspergillus niger was used for aerobic fermentation (60% moisture, 28 °C, 7 days), followed by Lactobacillus plantarum for anaerobic fermentation (room temperature, 4 days). Before fermentation, the product contained 2.79 ± 0.10 mg/g of reducing sugars, 47.33 ± 0.13 mg/g of total sugars, 27.21 ± 0.35 mg/g of amino acids, and 190.31 ± 4.87 mg/g of crude fiber. After fermentation, the product contained 23.56 ± 0.59 mg/g of reducing sugars, 63.79 ± 0.65 mg/g of total sugars, 131.34 ± 1.78 mg/g of amino acids, and 120.31 ± 5.94 mg/g of crude fiber. Post-fermentation, reducing sugars, total sugars, and amino acids increased significantly (P < 0.01), while crude fiber decreased (P < 0.01). Sixty Hu sheep rams (24.65 kg ± 1.55 kg) were divided into 0%, 2%, 4%, and 6% TCMP groups. Over 60 days, TCMP groups showed higher weight gain and lower feed-to-weight ratio (P < 0.01). Blood analysis revealed lower Aspartate Aminotransferase (AST), Globulin (GLB), Indirect Bilirubin (IBIL), and Malondialdehyde (MDA) levels (P < 0.05) and higher Testosterone (TE), Insulin-like Growth Factor-I(IGF-I), and Immunoglobulin M (IGM) levels (P < 0.05) in TCMP groups. TCMP positively impacts Hu sheep’s growth and immunity.