# Lycium barbarum Byproducts Modulate Rumen Fermentation, Enhance Digestive Enzyme Activity, and Improve Immune and Antioxidant Status in Grazing Sheep

## TL;DR

Adding Lycium barbarum byproducts to sheep diets improves digestion, boosts good gut bacteria, and enhances immune and antioxidant health.

## Contribution

This study demonstrates that Lycium barbarum byproducts modulate rumen fermentation and improve sheep health through bioactive compounds.

## Key findings

- Lycium barbarum byproducts increased acetic and propionic acid in rumen fermentation.
- Digestive enzyme activity and beneficial bacteria like Prevotella increased with Lycium barbarum byproducts.
- Immune markers and antioxidant levels improved, while harmful metabolites and oxidative stress decreased.

## Abstract

The incorporation of functional plants rich in bioactive components or secondary metabolites as alternatives to growth promoters, such as antibiotics, in ruminant production is gaining momentum. Diet composition and structure are principal determinants of rumen microbial community structure, function, and the health status of ruminants. This study aimed to assess the impact of dietary
Lycium barbarum
byproducts on rumen fermentation parameters, digestive enzyme activity, microbial composition and proportion, and rumen health status in grazing sheep on sown pastures. The findings revealed that, compared to the control group (CON), the
Lycium barbarum
seed (LBS) and residue (LBR) groups exhibited increased proportions of acetic acid and propionic acid, while the proportions of valeric acid and isovaleric acid decreased. Activity of rumen digestive enzymes, including pepsin, pyruvate dehydrogenase (PDH), urease, aminopeptidase (Aps), and cellobiase increased, and rumen microbial diversity was altered (increased richness but not diversity). The relative abundance of beneficial bacteria such as Prevotella and Ruminococcaceae_NK4A214_group increased, whereas that of Desulfovibrio decreased. Furthermore, levels of total protein (TP), albumin (ALB), immunoglobulin (GLB), superoxide dismutase (SOD), and glutathione peroxidase (GSH‐PX) increased, while uric acid (UA), blood urea nitrogen (BUN), and malondialdehyde (MDA) levels decreased. The active ingredients in the byproducts, including polysaccharides, polyphenols (flavonoids), and vegetable oils, exert beneficial effects by directly inhibiting pathogen proliferation, modulating intestinal microbiota composition, enhancing immune function, and mitigating oxidative stress.

Lycium barbarum
byproducts (seeds and residue) in sheep diets increased acetic and propionic acid, digestive enzyme activity, and beneficial bacteria (Prevotella). Immune status (TP, ALB, GLB) and antioxidant capacity (SOD, GSH‐PX) improved, while waste metabolites (UA, BUN) and oxidative stress (MDA) decreased. Bioactive compounds likely modulate rumen microbiota, enhancing digestion, and overall sheep health.