Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats

AMB Express

Table 5 Effects of FHTR on rumen bacteria (genus-level) of Chuanzhong black goats (relative abundance ≥ 0.1%)

Items	Treatment		SEM	P-value
Items	CON	L30	SEM	P-value
Quinella	4.90	8.70	1.68	0.272
Candidatus_Saccharimonas	2.25	4.11	0.72	0.207
Saccharofermentans	1.57	1.04	0.35	0.466
Succiniclasticum	1.28	0.23	0.30	0.083
Methylobacterium	0.08	0.49	0.24	0.430
Fretibacterium	0.6	1.04	0.23	0.363
unidentified_Bacteroidales	1.33	1.09	0.21	0.581
unidentified_Ruminococcaceae	0.90	0.86	0.13	0.892
Anaeroplasma	0.96	0.38	0.17	0.083
Succinivibrio	0.42	0.09	0.12	0.169
unidentified_Lachnospiraceae	0.92	0.67	0.13	0.345
unidentified_Prevotellaceae	0.55	0.43	0.10	0.548
Cupriavidus	0.33	0.32	0.11	0.974
Sphaerochaeta	0.22	0.13	0.07	0.503
unidentified_Gracilibacteria	0.45	0.21	0.08	0.144
Anaerovorax	0.39	0.24	0.05	0.167
Pseudobutyrivibrio	0.18	0.32	0.06	0.239

CON 0% fermented herbal tea residue silage, L30 30% fermented herbal tea residue silage, SEM standard error of means