Scientists tested whether a fermented byproduct from Rosa roxburghii fruit (a type of Chinese fruit) could improve the health and meat quality of goats. They fed 24 goats either regular food or food mixed with 7% or 14% of this fermented fruit waste for two months. The results showed that goats eating the fruit-enhanced food converted their feed into body weight more efficiently, had better antioxidant protection (like natural body shields against damage), and developed muscle with better nutritional profiles. However, their cholesterol levels increased slightly, which needs more study. Overall, this fermented fruit byproduct appears to be a promising feed additive for improving goat health and meat quality.

The Quick Take

  • What they studied: Whether adding fermented Rosa roxburghii fruit waste to goat feed would improve how efficiently goats convert food into body weight, their overall health markers, and the nutritional quality of their meat.
  • Who participated: Twenty-four young goats of similar size (averaging about 68 pounds each) were divided into three groups and fed different diets for two months.
  • Key finding: Goats fed the fermented fruit waste needed less food to gain the same amount of weight compared to goats on regular feed. They also showed stronger natural antioxidant defenses in their blood and developed muscle with more beneficial amino acids and fatty acids.
  • What it means for you: If you raise goats for meat or dairy, adding this fermented fruit byproduct to their feed may help them grow more efficiently and produce healthier meat. However, the slight increase in cholesterol levels suggests more research is needed before widespread use.

The Research Details

This was a controlled feeding experiment where researchers divided 24 goats into three equal groups. One group ate a standard diet (the control group), while the other two groups ate the same diet but with either 7% or 14% fermented Rosa roxburghii fruit waste mixed in. All goats were given 14 days to adjust to their new diets, then researchers carefully measured their food intake, weight gain, and collected blood and muscle samples over 60 days.

The researchers measured several important things: how much food each goat ate daily, how much weight they gained, how efficiently they converted food to body weight, and various health markers in their blood like cholesterol and antioxidant levels. They also analyzed the muscle tissue to see what amino acids (building blocks of protein) and fatty acids (types of fat) were present.

This type of study is valuable because it controls all the variables—the goats’ starting weight, their living conditions, and their diet—so researchers can be confident that any differences they see are due to the fermented fruit addition, not other factors.

This research approach matters because it tests a practical, real-world application: using agricultural waste (fruit pomace left over from juice production) as an animal feed supplement. This could help farmers reduce waste while improving their animals’ health and product quality. The controlled design means the results are reliable and can guide actual farming decisions.

This study has several strengths: it was published in a peer-reviewed journal (PLoS ONE), used a randomized design to fairly assign goats to groups, and measured multiple health outcomes. However, the sample size of 24 goats is relatively small, and the study lasted only 60 days, so longer-term effects are unknown. The researchers were transparent about limitations, noting that the cholesterol findings need further investigation.

What the Results Show

The most important finding was that goats eating the fermented fruit waste became more efficient at converting food into body weight. Specifically, they needed less total food to gain each pound of weight compared to control goats. This is measured by something called ‘feed conversion ratio’—a lower number means better efficiency. Both the 7% and 14% fermented fruit groups showed this improvement.

Second, the fermented fruit significantly boosted the goats’ natural antioxidant defenses. Antioxidants are like cellular bodyguards that protect against damage. The researchers found higher levels of total antioxidant capacity and an enzyme called catalase in the blood of goats eating the fermented fruit. This suggests their bodies had better protection against oxidative stress (a type of cellular damage).

Third, the muscle tissue from goats fed the highest level (14%) of fermented fruit contained more amino acids—the building blocks of protein. This included increases in several specific amino acids like lysine, arginine, and glycine, which are important for muscle function and health. The meat also showed changes in fatty acid composition, with increases in beneficial polyunsaturated fats.

Interestingly, the fermented fruit did not change how much food the goats ate or how much weight they gained overall—only how efficiently they converted food to weight.

The study found that blood creatinine (a waste product) and total cholesterol increased in goats eating the fermented fruit. The increase in cholesterol was concerning enough that researchers specifically noted it needs further investigation. Low-density lipoprotein cholesterol (LDL, often called ‘bad cholesterol’) tended to be higher in the highest-dose group, though this difference wasn’t quite statistically significant. A marker of cellular damage called malondialdehyde tended to be lower in the high-dose group, suggesting less oxidative damage overall.

This research builds on previous studies showing that Rosa roxburghii fruit is rich in polyphenols—plant compounds with strong antioxidant properties. Earlier research had shown these compounds have health benefits, but this is one of the first studies testing fermented versions in animal feed. The findings align with other research showing that plant-based feed additives can improve feed efficiency and antioxidant status in livestock, though the cholesterol response is somewhat unexpected and differs from some previous studies.

Several limitations should be considered: First, only 24 goats were studied, which is a relatively small number for drawing broad conclusions. Second, the study lasted only 60 days, so we don’t know if these benefits continue long-term or if the cholesterol elevation becomes a problem. Third, the study was conducted in one specific setting with one breed of goats, so results might differ with other goat breeds or farming conditions. Fourth, the researchers couldn’t fully explain why cholesterol increased, which is an important question that needs answering. Finally, the study measured muscle tissue from only one muscle type, so we don’t know if results apply to the entire animal.

The Bottom Line

Based on this research, adding 7-14% fermented Rosa roxburghii fruit waste to goat feed appears safe and may improve feed efficiency and meat quality (moderate confidence level). However, the cholesterol increase warrants caution—farmers should monitor this effect and consult with veterinarians before widespread adoption. The 14% dose showed the most benefits for muscle amino acids, but the 7% dose was also effective for feed efficiency with potentially fewer side effects. More research is needed to understand the cholesterol response and test longer-term effects.

Goat farmers and ranchers interested in improving feed efficiency and meat quality should pay attention to this research. It’s particularly relevant for those looking to use agricultural byproducts sustainably. Nutritionists formulating goat diets may want to consider this additive. However, this research is specific to goats and shouldn’t be applied to other livestock without additional studies. People concerned about cholesterol in meat should wait for more research before assuming this product is beneficial.

Based on this 60-day study, improvements in feed efficiency and antioxidant status appeared within the study period, suggesting benefits could be seen within 2-3 months of feeding. However, longer-term effects (beyond 60 days) are unknown. The cholesterol elevation was present throughout the study, suggesting it’s an immediate effect rather than something that develops over time.

Want to Apply This Research?

  • If you’re a goat farmer using this feed additive, track weekly: (1) total feed consumed per goat, (2) average weight gain per goat, and (3) calculated feed conversion ratio (total feed divided by weight gained). Compare these metrics between your control group and treatment groups over 8-12 weeks.
  • Implement a gradual transition: start by mixing 3-5% fermented Rosa roxburghii pomace into your goats’ feed for one week, then increase to 7% for another week, before reaching the 14% level if desired. This allows goats’ digestive systems to adjust and lets you monitor for any negative effects.
  • Establish a baseline before starting the supplement by recording 2 weeks of normal feed intake and weight data. Then maintain weekly records of the same metrics throughout the 8-12 week trial period. Additionally, schedule blood work at the start, 4 weeks, and 8 weeks to monitor cholesterol and antioxidant levels, since this study showed changes in these markers.

This research describes results from a controlled study in goats and should not be applied to other animals without additional research. While the fermented Rosa roxburghii pomace showed promising benefits for feed efficiency and antioxidant status, the elevation in blood cholesterol levels requires further investigation before widespread use. Farmers considering this supplement should consult with a veterinarian or animal nutritionist, especially regarding the cholesterol findings. This summary is for informational purposes and does not constitute veterinary or nutritional advice. Individual results may vary based on goat breed, age, overall diet, and farming conditions. Always follow proper food safety and handling procedures when introducing new feed supplements.