Potential of chicory (Cichorium intybus) sward to improve growth performance and the fatty acid profile of rumen fluid, liver, muscle, and subcutaneous fat tissues of lamb

Abstract

This study investigated the effect of chicory (Cichorium intybus) sward on the growth performance and fatty acid (FA) composition of rumen fluid, liver, muscle, serum, and subcutaneous fat tissues in lambs. Although chicory has been recognized for its nutritional and bioactive properties, limited research has explored its specific impact on tissue-specific fatty acid metabolism and gene expression in growing lambs under grazing conditions. This study hypothesized that chicory supplementation may reduce biohydrogenation and enhance FA concentrations, particularly n-3 FA in specific tissues. Sixteen Tsigai lambs (2–3 months old, 13.61 ± 2.85 kg) were randomly assigned to 2 grazing treatments: control group (natural meadow pasture) and experimental group (¼ chicory and ¾ natural meadow pasture). The animals were fed a commercial concentrate (300 g of dry matter/day) and meadow hay (ad libitum). The experiment lasted 145 days, and at the end, all the animals were slaughtered. Rumen fluid samples were collected immediately after slaughtering. Muscle samples from the Longissimus dorsi at the thirteenth thoracic rib, subcutaneous fat, liver, and blood samples were also collected from the lambs for FA analysis. Additionally, mRNA expressions of lipid metabolism genes in muscle, liver, and subcutaneous tissues were assessed. The results revealed that chicory supplementation increased daily weight gain, reduced the total saturated FA (SFA) content in rumen fluid, liver, and muscle, while increasing unsaturated FA (UFA) concentrations (P < 0.05). Notably, chicory-fed lambs exhibited a higher proportion of C18:1 cis-9, C18:2 cis-9,12, and C18:3 cis-9,12,15 in different samples compared to the control (P < 0.05). The n-6/n-3 ratio in muscle was significantly decreased. Furthermore, chicory influenced the expression of lipid metabolism-related genes in muscle. In conclusion, chicory supplementation improved lamb growth and reduced SFA levels in rumen fluid, liver, and muscle, while increasing UFA, especially C18:1 cis-9, C18:2 cis-9,12, and C18:3 cis-9,12,15. It also lowered the n-6/n-3 ratio in muscle and altered the expression of lipid metabolism-related genes in muscle and fat tissues. These findings highlight chicory’s potential to improve meat quality and contribute to more sustainable lamb production.