# Potential Complementary Modulation of Rumen Fermentation and Lipid Metabolism in Sheep: A Hypothesis Framework for Fermented Chinese Chive Juice and Black Soldier Fly-Derived Fatty Acids

## TL;DR

This paper proposes that combining fermented Chinese chive juice and black soldier fly fatty acids could improve sheep digestion and product quality.

## Contribution

A novel hypothesis framework for complementary modulation of rumen fermentation and lipid metabolism in sheep using fermented Chinese chive and black soldier fly fatty acids.

## Key findings

- Fermented Chinese chive juice may enhance antimicrobial and antioxidant properties for use in ruminant feed.
- Black soldier fly larvae fatty acids, particularly lauric acid, may influence rumen fermentation and lipid metabolism in sheep.
- The combination of these two sources could synergistically improve sheep product quality and metabolic regulation.

## Abstract

Chinese chive (CC) shows great potential as a functional feed additive owing to its antimicrobial and antioxidant bioactivities. Concurrently, black soldier fly (Hermetia illucens) larvae (BSFL) are rich in lauric acid, which has great potential to modulate rumen fermentation and lipid metabolism in sheep. Hence, this review puts forward a hypothesis for using a combination of fermented CC- and BSFL-derived fatty acids to exert complementary effects on rumen fermentation, lipid metabolism, and product quality in sheep.

Chinese chive (Allium tuberosum), an edible and medicinal herb, has attracted attention for its distinctive flavor and bioactive potential. Evidence indicates that fermentation can enhance its antimicrobial and antioxidant activities, and fermented preparations have been explored as feed additives to reduce reliance on antibiotics in poultry. By contrast, evidence in ruminants—particularly sheep—remains limited, and the metabolic consequences of Chinese chive-derived compounds are not yet well defined. In parallel, fatty acids from black soldier fly (Hermetia illucens) larvae, with lauric acid as a prominent component, have been reported to influence rumen fermentation and aspects of lipid metabolism, suggesting a possible route to improve product traits. This review synthesizes the literature on Chinese chive and BSFL fatty acids, critically appraises how their constituents may relate to sheep nutritional metabolism, and advances a hypothesis that fermented Chinese chive juice (FCCJ) could complement black soldier fly larvae-derived fatty acids (BSFL-FA) in regulating rumen fermentation, lipid metabolism, and product quality in sheep. While the literature supports plausible complementarity, direct evidence for synergy in ruminants is still scarce and should be tested through controlled in vitro screening and well-designed in vivo sheep studies.