Effects of solid-state fermentation product of yeast supplementation on liver and intestinal health,and resistance of common carp(Cyprinus carpio)against spring viraemia carp virus  

作　　者：Mengxin Wang Dongmei Xia Lijuan Yu Qiang Hao Mingxu Xie Qingshuang Zhang Yajie Zhao Delong Meng Yalin Yang Chao Ran Tsegay Teame Zhen Zhang Zhigang Zhou 

机构地区：[1]China-Norway Joint Lab on Fish Gut Microbiota,Institute of Feed Research,Chinese Academy of Agricultural Sciences,Beijing 100081,China [2]Hubei Key Laboratory of Animal Nutrition and Feed Science,Wuhan Polytechnic University,Wuhan 430000,China [3]Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs,Institute of Feed Research,Chinese Academy of Agricultural Sciences,Beijing 100081,China [4]Tigray Agricultural Research Institute,Mekelle Agricultural Research Center,Mekelle,Tigray 251,Ethiopia

出　　处：《Animal Nutrition》2024年第3期408-418,共11页动物营养（英文版）

基　　金：funded by National Natural Science Foundation of China (NSFC 32330110 and 31925038).

摘　　要：This study aimed to investigate the effects of solid-state fermentation products of yeast(SFPY)on liver and intestinal health and disease resistance of common carp(Cyprinus carpio).A total of 200 common carp with an initial average weight of 2.55±0.004 g were divided into 5 groups(4 replications per group and 10 fish per replication),and were fed with one of five diets,including a control diet and 4 diets supplemented with 2‰(Y2),3‰(Y3),4‰(Y4),or 5‰(Y5)SFPY,respectively,for 8 weeks.Results indicated that,the addition of SFPY to the diet of common carp did not affect the growth performance or survival rate of fish(P=0.253).Interestingly,with the addition of SFPY,the triacylglycerol(TAG)content of the liver presented a linear decreasing tendency(P=0.004),with significantly decreased in Y4 and Y5 groups(P=0.035)compared with control.Serum lipopolysaccharide(LPS)content and diamine oxidase(DAO)activity presented a negative linear relationship with the addition of SFPY(P=0.015,P=0.030),while serum lipopolysaccharide binding protein(LBP)content first decreased and then increased(P<0.001).The total antioxidant capacity(T-AOC)in the intestine of fish increased continuously with increasing SFPY supplementation(P=0.026),reaching the highest level in Y5 group.The villus height in all experimental groups were significantly higher than that in the control group(P<0.001).Furthermore,compared to the control,adding 3‰SFPY to the control diet of common carp significantly increased the relative abundance of Fusobacteria(P=0.018)and decreased that of Proteobacteria(P=0.039)at phylum level,and increased the relative abundance of Cetobacterium(P=0.018)and decreased that of Shewanella(P=0.013)at genus level.Compared with the control,the relative mRNA expression level of spring viraemia of carp virus N protein(SVCV-n)in the kidney was lower than that of the control group without significance and bottomed out in Y4 group(P=0.138).In conclusion,dietary SFPY enhanced the SVCV resistance capacity of common carp by improving live

关 键 词：YEAST Solid-state fermentation product Probiotic IMMUNITY Gut microbiota Common carp 

分 类 号：S965.116[农业科学—水产养殖]