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

Chinese chive (Allium tuberosum), an edible and medicinal herb, has garnered attention for its unique flavor and potential health benefits. Recent research has systematically revealed its enhanced antimicrobial and antioxidant bioactivities after fermentation and explored its potential as a feed additive to replace antibiotics in poultry. However, research on the effects of Chinese chive and its active components on ruminant metabolism, particularly in sheep, remains insufficient. Concurrently, studies have demonstrated that specific fatty acids from black soldier fly (Hermetia illucens) larvae, especially lauric acid, can effectively regulate rumen fermentation and lipid metabolism in sheep, offering new strategies for improving meat quality. This review systematically synthesizes the research findings on Chinese chive, analyzes the existing evidence on how its chemical constituents affect sheep nutritional metabolism, and innovatively explores the potential of combining the bioactivities of fermented Chinese chive juice with the metabolic regulatory properties of black soldier fly fatty acids to synergistically enhance the nutritional status, production performance, and product quality of sheep. Literature analysis suggests that fermented Chinese chive juice, rich in bioactive compounds, could work synergistically with black soldier fly fatty acids to create novel, efficient, and environmentally sustainable ruminant feed additives, although this requires further validation through in vitro & vivo experiments.