乳酸菌添加剂对玉米青贮饲料营养品质和发酵品质影响的荟萃分析

Meta-analysis of the effect of lactic acid bacteria additives on the nutritional and fermentation quality of maize silage

为评估乳酸菌添加剂对玉米青贮饲料营养品质和发酵品质的影响,本文检索2018—2022年,中国知网数据库、万方数据库、维普中国数据库和PubMed中发表的乳酸添加剂对玉米青贮饲料影响的随机对照试验进行荟萃分析。选取干物质、粗蛋白质、中性洗涤纤维和酸性洗涤纤维作为营养品质的评估指标,选取酸碱度、可溶性碳水化合物、氨态氮/总氮、乳酸和乙酸作为发酵品质的评估指标,以乳酸菌添加剂作为干预措施,以乳酸菌类型分为同型、异型和复合乳酸菌三个亚组,分别计算三个亚组的效应值以及合并效应值。共纳入15项研究,涉及1004个样本。营养品质指标效应量:干物质:0.84[-0.87,2.56],1.22[-0.77,3.22],0.42[-0.77,1.61],0.67[-0.11,1.46](P>0.05);粗蛋白:0.14[-1.23,1.51],-1.36[-3.74,1.01],0.68[-0.59,1.94],0.22[-0.73,1.18](P>0.05);中性洗涤纤维:-7.06[-15.60,1.49],-0.94[-3.38,1.50],0.61[0.10,1.12],0.03[-0.74,0.80](P>0.05);酸性洗涤纤维:-1.40[-2.90,0.09],-0.86[-2.67,0.94],0.33[-0.20,0.85],-0.28[-0.92,0.36](P>0.05)。发酵品质指标效应量:酸碱度:-0.65[-5.68,4.38],0.20[-4.23,4.62],-0.86[-2.13,0.40],-0.67[-1.85,0.52](P>0.05);可溶性碳水化合物:-10.10[-39.49,19.30],-0.19[-1.51,1.13],-0.64[-1.30,0.03],-0.43[-1.25,0.40](P>0.05);氨态氮/总氮:0.69[-9.25,10.62],1.12[-3.11,5.35],-2.52[-4.99,-0.04],-1.20[-3.15,0.75](P>0.05);乳酸:2.15[-0.43,4.74],0.25[-2.13,2.64],0.88[-0.19,1.94],0.97[0.12,1.83](P<0.05);乙酸:1.48[-0.64,3.59],0.47[-1.95,2.88],0.09[-1.16,1.34],0.47[-0.46,1.40](P>0.05)。研究结果表明,添加乳酸菌促进了玉米青贮饲料的营养品质和发酵品质的提高,但除了乳酸指标以外差异均不显著。其中不同类型乳酸菌添加剂效果存在差异,差异主要在同型乳酸菌与异型乳酸菌之间。在开发利用乳酸菌添加剂时,需要将两种类型的乳酸菌都考虑进来,寻求最适宜的添加剂组合。

The aim was to assess the effects of lactic acid bacteria additives on the nutritional and fermentation qualities of maize silage.Randomised controlled trials on the effects of lactic acid additives on maize silage published in the China Knowledge Network database,Wanfang database,Wipro China database and PubMed from 2018 to 2022 were retrieved for meta-analysis.Dry matter(DM),crude protein(CP),neutral detergent fibre(NDF)and acid detergent fibre(ADF)were selected as indicators for assessing nutritional quality,pH,soluble carbohydrates(WSC),ammoniacal nitrogen/total nitrogen(NH3-N/TN),lactic acid(LA)and acetic acid(AA)were selected as indicators for assessing fermentation quality,lactic acid bacteria additives were used as interventions,and the types of lactic acid bacteria were classified into three subgroups of homozygous,heterozygous and composite lactic acid bacteria,and the effect values of the three subgroups were calculated respectively,as well as the combined effect values were calculated for the three subgroups as well as the combined effect values.A total of 15 studies involving 1004 samples were included.Nutritional quality index effect sizes:DM:0.84[-0.87,2.56],1.22[-0.77,3.22],0.42[-0.77,1.61],0.67[-0.11,1.46](P>0.05);CP:0.14[-1.23,1.51],-1.36[-3.74,1.01].0.68[-0.59,1.94],0.22[-0.73,1.18](P>0.05);NDF:-7.06[-15.60,1.49],-0.94[-3.38,1.50],0.61[0.10,1.12],0.03[-0.74,0.80](P>0.05);ADF:-1.40[-2.90,0.09],-0.86[-2.67,0.94],0.33[-0.20,0.85],-0.28[-0.92,0.36](P>0.05).Fermentation quality indicator effect sizes:pH:-0.65[-5.68,4.38],0.20[-4.23,4.62],-0.86[-2.13,0.40],-0.67[-1.85,0.52](P>0.05);WSC:-10.10[-39.49,19.30],-0.19[-1.51,1.36](P>0.05).1.51,1.13],-0.64[-1.30,0.03],-0.43[-1.25,0.40](P>0.05);NH3-N/TN:0.69[-9.25,10.62],1.12[-3.11,5.35],-2.52[-4.99,-0.04],-1.20[-3.15,0.75](P>0.05);LA:2.15[-0.43,4.74],0.25[-2.13,2.64],0.88[-0.19,1.94],0.97[0.12,1.83](P<0.05);AA:1.48[-0.64,3.59],0.47[-1.95,2.88].0.09[-1.16,1.34],0.47[-0.46,1.40](P>0.05).The results of the study showed that the addition of lactic acid bacteria additives improved the nutritional and fermentation quality of maize silage,but the differences were not significant except for the lactic acid index.There were differences in the effects of different types of lactic acid bacteria additives,mainly between homozygous and heterozygous lactic acid additives.When developing and utilising lactic acid bacteria additives,it was necessary to take both types of lactic acid bacteria into consideration and seek the most suitable additive combination.