Effects of increasing dietary level of organic acids and nature-identical compounds on growth, intestinal cytokine gene expression and gut microbiota of rainbow trout (Oncorhynchus mykiss) reared at normal and high temperature

Abstract

Effects of increasing dietary level of organic acids and nature-identical compounds on growth, intestinal cytokine gene expression and gut microbiota of rainbow trout

Dietary Microencapsulated Blend of Organic Acids and Plant Essential Oils Affects Intestinal Morphology and Microbiome of Rainbow Trout (Oncorhynchus mykiss)

“…The increased intestinal villi length and a tendency for reduced inflammation found in the present study may indicate increased oxidative capacity and intestinal function [46]. Pelusio, Rossi, Parma, Volpe, Ciulli, Piva, D'Amico, Scicchitano, Candela, Gatta, Bonaldo and Grilli [45] fed a microencapsulated blend of organic acids and essential oils to rainbow trout and found that gene up-regulation involved a limited number of cytokines showing the absence of a substantial inflammation process able to compromise the functional activity of the intestine. Feeding 0.5% essential oils from clove basil improved of phagocytic activity of Nile tilapia (Oreochromis niloticus) [47].…”

“…Using electrophoresis methods, studies on rainbow trout and red drum have not found significant effects of essential oils on the gut microbiome [30,31]. Similarly, Pelusio, Rossi, Parma, Volpe, Ciulli, Piva, D'Amico, Scicchitano, Candela, Gatta, Bonaldo and Grilli [45] found no significant effect of organic acids and essential oils on the alpha-diversity (Shannon and Chao1) of gut microbiota in rainbow trout using next-generation sequencing. There was a trend towards reduction of Streptococcus in fish feed higher inclusion diets, whereas the present study found higher abundance of Streptococcus (Table 4).…”

“…A comparison to fish with intestinal inflammation, due to poor diet or rearing conditions, may have shown a significant beneficial effect. For example, Pelusio et al [45] fed organic acids and essential oils (citric acid, sorbic acid, thymol and vanillin) to rainbow trout reared at 23 • C, a chronic stressor, found that these compounds reduced inflammatory activity in the intestinal mucosa.…”

Interaction Between Dietary Lipid Level and Seasonal Temperature Changes in Gilthead Sea Bream Sparus aurata: Effects on Growth, Fat Deposition, Plasma Biochemistry, Digestive Enzyme Activity, and Gut Bacterial Community

“…In particular, while fish fed with L16 diet showed significant gut microbiome changes only at the autumn shift, parallel with a reduction in ecosystem diversity, for the L21 diet, both summer and autumn temperature shifts resulted in significant variations in the ecosystem. Temperature is known to modulate microbial diversity in animals especially in poikilothermic fish species (Sepulveda and Moeller, 2020); however, data explaining the interaction between diet and temperature changes in fish are scarce (Soriano et al, 2018;Busti et al, 2020b;Pelusio et al, 2020). Interestingly, among the few studies, which underlined the combined effect of temperature and dietary lipid level, Soriano et al (2018), in yellowtail kingfish, detected a reduced bacterial abundance and richness associated to a suboptimal low temperature and low dietary lipid level, suggesting that gut microbiome composition could maintain high relative abundance after the decrease in temperature only in the presence of appropriate nutritional conditions, pointing out the importance of optimal lipid level at low temperatures.…”

Resumen en extenso: Descripción del comportamiento de juveniles de lisa (Mugil cephalus) en condiciones de cautiverio

“…Ante esta situación, estudios en los últimos años realizados en especies terrestres han encontrado compuestos, que pueden ser nutrientes o no, que confieren beneficios en el rendimiento productivo y la salud intestinal de los organismos que lo consumen (Øverland et al, 2019). Los beneficios potenciales y que pueden ser posibles alternativas a los antibióticos han generado un gran interés en el uso de estos compuestos funcionales en la acuicultura para mejorar la productividad y salud de los animales de cultivo (Pelusio et al, 2020), especialmente, cuando las dietas incluyen ingredientes de origen vegetal. Dentro de los compuestos funcionales podemos encontrar aminoácidos ácidos grasos -esenciales o no-, ácidos grasos de cadena corta, carotenoides, pigmentos, péptidos bioactivos, ácidos orgánicos, pre y probióticos, compuestos activos de plantas, nucleótidos, entre otros.…”