• Live yeast may be a sustainable protein source in salmonid diets while exhibiting a probiotic effect to counteract environmental stressors, such as increased water temperature that is being exacerbated by climate change. The objective of this study was to evaluate the effects of feeding a high dietary inclusion of live yeast and increased water temperature on growth, haematological and intestinal physiology of rainbow trout. For six weeks, 129 g fish in 16 tanks (n = 4) were fed either a diet based on fishmeal or based on live yeast (214 g kg −1 of diet or 7.6 log CFU g −1 of Saccharomyces cerevisiae) that replaced 40% of fishmeal protein while fish were reared in water temperatures of either 11 °C (cold) or 18 °C (warm). Fish weights, caudal blood and proximal and distal intestines were collected and analysed. Fish fed live yeast resulted in reduced growth (SGR and WG) and higher FCR, while growth in cold and warm water was similar despite differences in TGC. However, increased mortality, plasma cortisol, and intestinal oedema and villous damage indicated fish reared in warm water were subjected to chronic stress. Temperature had a significant effect on haematocrit and red blood cell counts that resulted in significantly higher haemoglobin levels in fish kept in warm water attributed to an elevated oxygen demand. In the proximal intestine, increased temperature resulted in reduced expression of pro-inflammatory cytokines, e.g. TNFα and IL8, that were further reduced in fish fed live yeast. In addition, feeding live yeast reduced gene expression of CLD6 involved in gut barrier function, which suggests that the level of yeast was too high and masked any beneficial effects on fish health. In conclusion, feeding a high inclusion of live yeast reduced fish growth and expression of intestinal genes, while increasing the temperature from 11 to 18 °C subjected fish to chronic stress that restricted growth, suppressed innate immunity and induced intestinal damage. Replacing 40% of fishmeal protein with live yeast did not counteract negative effects caused by increased temperature, thus alternative strategies need to be explored and implemented to protect the growth and health of rainbow trout from seasonal and long-term rises in water temperature. © 2019

Ämnesord

NATURVETENSKAP  -- Biologi -- Ekologi (hsv//swe)

NATURAL SCIENCES  -- Biological Sciences -- Ecology (hsv//eng)

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Fisk- och akvakulturforskning (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Fish and Aquacultural Science (hsv//eng)

Nyckelord

Blood biochemistry

Gene expression

Heat stress

Histology

qPCR

Saccharomyces cerevisiae

Salmonids

claudin 6

fish protein

gamma interferon

heat shock protein

hemoglobin

hot water

hydrocortisone

interleukin 8

occludin

protein ZO1

transforming growth factor beta

tricellulin

tumor necrosis factor

animal cell

animal experiment

animal tissue

Article

chronic stress

colony forming unit

controlled study

edema

erythrocyte count

fish meal

food intake

hematocrit

hematology

hemoglobin blood level

hydrocortisone blood level

innate immunity

intestine

intestine injury

intestine villus

lamina propria

mean corpuscular hemoglobin

mean corpuscular volume

nonhuman

Oncorhynchus mykiss

oxygen consumption

priority journal

temperature stress

water temperature

Publikations- och innehållstyp

ref (ämneskategori)

art (ämneskategori)