Effects of dietary scFOS and lactobacilli on survival, growth, and disease resistance of hybrid tilapia
Effects of dietary scFOS and lactobacilli on survival, growth, and disease resistance of hybrid tilapia
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饲料中的短链果糖和乳酸菌对杂交罗非鱼存活、生长和抗病性的影响
DOI:
10.1016/j.aquaculture.2016.12.013
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发表时间:
2017-03
期刊:
影响因子:
4.5
通讯作者:
Zhigang Zhou
中科院分区:
文献类型:
--
作者:
Chao Ran;Suxu He;Yalin Yang;Zhigang Zhou
The present study was aimed to select gut adhesiveLactobacillusstrains and evaluate the combined effects with scFOS on the growth performance, gut adhesive bacteria and disease resistance of juvenile hybrid tilapia. Firstly, the adhesive property ofLactobacillusstrains in the gut of tilapia, and effect of scFOS on the adhesion ofLactobacilluswere determined byrpoBPCR-DGGE. Fish were fed with diet supplemented with seven probioticLactobacillusstrains at equal amounts (2.0 × 107cells/g basal diet) for 2 weeks, followed by basal or scFOS supplemented diet for 4 weeks. Results showed that strain JCM 1170 and JCM1149 was the most highly-adhesive strains and scFOS increased their relative abundance. In another experiment, fish were fed a diet containing 108cells/g feed of JCM1170 OR JCM1149 with or without scFOS for 5 weeks. No significant differences in survival rate, weight gain, or feed conversion were observed in the different treatments. 10 predominant phyla were identified from gut samples by 454 pyrosequencing, and Proteobacteria, Firmicutes, Fusobacteria and Actinobacteria were the most predominant group. The composition of gut adherent microbiota was affected by probiotics/synbiotics. The challenge test showed that synbiotics of JCM 1149 and scFOS protected fish againstA.hydrophila(P< 0.05). In conclusion,L.plantarumJCM 1149 at 108cell/g feed and scFOS at 1 mg/g may be recommended as a synbiotics formulation for tilapia.
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DOI:
--
发表时间:
2012
期刊:
--
影响因子:
--
作者:
T. Ph
通讯作者:
T. Ph
影响因子:
3.5
作者:
Akrami, R.;Nasri-Tajan, M.;Jafarpour, S. A.
通讯作者:
Jafarpour, S. A.
影响因子:
4.7
作者:
Giri, Sib Sankar;Sukumaran, V.;Oviya, M.
通讯作者:
Oviya, M.
影响因子:
4.7
作者:
Liu, Wenshu;Ren, Pengfei;Zhou, Zhigang
通讯作者:
Zhou, Zhigang
影响因子:
4.5
作者:
He, Suxu;Zhou, Zhigang;Yoon, Ilkyu
通讯作者:
Yoon, Ilkyu