Evidence map›Paper›PMID 41566396›Full record

ReviewJournal of animal science and biotechnology2026

Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality.

Xien Xiang, Yanbing Zhou, Peiran Cai, Shiqi Liu, Tizhong Shan

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Journal of animal science and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Xien XiangCollege of Animal Sciences, Zhejiang University, Hangzhou, China.
Yanbing ZhouCollege of Animal Sciences, Zhejiang University, Hangzhou, China.
Peiran CaiCollege of Animal Sciences, Zhejiang University, Hangzhou, China.
Shiqi LiuCollege of Animal Sciences, Zhejiang University, Hangzhou, China.
Tizhong ShanCollege of Animal Sciences, Zhejiang University, Hangzhou, China. tzshan@zju.edu.cn.

Funding

National Natural Science Foundation of China 32272887Natural Science Foundation of Zhejiang Province LZ22C170003
6 · The paper itself

Abstract

Pork is rich in various nutrients and serves as a pivotal source of protein in the human diet, accounting for a substantial portion of worldwide meat consumption. With the rapid development of the national economy and the improvement of people's living standards, the demand for high-quality meat is continuously increasing. However, the production of high-quality pork still faces critical challenges. At present, improving pork quality through probiotics and their fermented feed has become a hot topic of interest and concern. Fermented feed can enhance pork quality by improving meat color, drip loss, tenderness, flavor, intramuscular fat (IMF) content, and nutritional value. In this review, we summarized and discussed the recent advances in fermentation strains, fermentation technology, fermented feed characteristics, and their effects and regulatory mechanisms on pork quality, aiming to provide a theoretical foundation and technical insights for the application of fermented feed in the production of high-quality pork.

Indexed as

Animal nutritionAntioxidant activityFermented feedGut microbiotaIntramuscular fatMeat qualityMuscle fiber

Identifiers

PMID41566396
PMCPMC12825246

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.