A meta-analysis of effects of compound probiotic fermented feed on meat quality in mutton sheep
LI Fahu
CAI Yongmin
Abstract：This study aimed to systematically evaluate the effects of compound probiotic fermented feed on meat quality in mutton sheep using a meta-analysis.Based on the PICO search strategy,relevant literature published between 2013 and 2023 in the CNKI,Wanfang,VIP,and Web of Science databases was retrieved.Data were extracted and analyzed using Review Manager 5.4 software to comprehensively assess the impact of compound probiotic fermented feed on multiple meat quality indicators.The results showed that supplementing basal diets with compound probiotic fermented feed significantly increased muscle redness(a* value)[P<0.05,standardized mean difference(SMD)=0.21,95%CI:0.01～0.59],and significantly reduced yellowness(b* value)(P<0.05,SMD=-0.33,95%CI:-0.56～0.62),while having no significant effect on lightness(L* value)(P>0.05,SMD=0.28,95%CI:0.14～0.47).In terms of amino acid composition,the feed significantly increased the contents of phenylalanine(P<0.05,SMD=0.59,95%CI:-0.88～2.65)and glutamic acid(P<0.05,SMD=1.29,95%CI:0.62～1.97),but did not significantly affect aspartic acid content(P>0.05,SMD=1.27,95%CI:-0.16～1.63).The feed significantly increased crude protein(P<0.05,SMD=0.38,95%CI:-0.47～0.88)and crude fat(P<0.05,SMD=0.02,95%CI:-0.47～0.88)concentrations in muscle,while having no significant effect on crude ash content(P>0.05,SMD=-0.14,95%CI:-0.37～0.60).The study shows that supplementing basal diets with compound probiotic fermented feed helps improve meat quality in mutton sheep.The experimental results can provide a reference for the application of compound probiotic fermented feed in the production of mutton sheep.
Keywords：compound probiotic fermented feedmutton sheepmeat qualitymeta-analysisamino acids
Publication Date：2025-12-16
Online Publishing Date：2026-01-31(First online date of this platform, not the publication date of the document)
Pages：7( 131-137 )