How Do Alternative Protein Resources Affect the Intestine Morphology and Microbiota of Atlantic Salmon?

• Published in: Animals
• Main Authors: Lucia Aidos, Giorgio Mirra, Margherita Pallaoro, Valentina Rafaela Herrera Millar, Giuseppe Radaelli, Chiara Bazzocchi, Silvia Clotilde Modina, Alessia Di Giancamillo
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2023
• Subjects: Atlantic salmon; fishmeal replacement; intestine health; intestine morphology microbiota; Veterinary medicine; SF600-1100; Zoology; QL1-991
• Online Access: https://doi.org/10.3390/ani13121922; https://doaj.org/article/be92cb4befd24bb2b4b1508fa07b6f34

The availability and cost of fishmeal constitute a bottleneck in Atlantic salmon production expansion. Fishmeal is produced from wild fish species and constitutes the major feed ingredient in carnivorous species such as the Atlantic salmon. These natural stocks are at risk of depletion and it is therefore of major importance to find alternative protein sources that meet the nutritional requirements of the Atlantic salmon, without compromising the animals’ health. Terrestrial animal by-products have been used in aquaculture feed, but their use is limited by the lack of several essential amino acids and consumer acceptance. In the case of plant ingredients, it is necessary to take into account both their concentration and the extraction methodologies, since, if not dosed correctly, they can cause macro- and microscopic alterations of the structure of the gastrointestinal tract and can also negatively modulate the microbiota composition. These alterations may compromise the digestive functions, growth of the animal, and, ultimately, its well-being. An updated revision of alternative protein sources is provided, with the respective impact on the intestine health in terms of both morphology and microbiota composition. Such information may constitute the premise for the choice and development of Atlantic salmon feeds that guarantee fish health and growth performance without having a significant impact on the surrounding environment, both in terms of depletion of the fish’s natural stocks and in terms of pressure on the terrestrial agriculture. The sustainability of aquaculture should be a priority when choosing next-generation ingredients.