| Summary: | Here we examine the impact exerted by the Atlantic salmon stocking methods on the microbiota recruitment processes of microbial commensals in the wild. Because mortality rate of stocked salmon remains higher than that of wild ones despite sharing the same genetic background, it becomes essential to assess to which extent the acclimation of the microbiota in hatchery persists after the introduction of fishes in the wild. Our objective was to compare hatchery reared and stocked parrs with wild parrs’ microbiota belonging to the same genetic population, two months after stocking. We hypothesized that rearing conditions in hatcheries had long-term effects on the microbiota of stocked parrs after stocking. To do so, we examined the microbiota composition from various samples of stocked and wild parrs; the cutaneous mucus, three sections of the intestine (proximal, median and posterior) and the food bowl associated to these sections, as well as the stomach content. In addition, all specimens were genotyped with 17 microsatellites markers. The results show that stocked parrs’ microbiota differs than that from their wild relatives and suggest that hatchery conditions have long term effects on the microbiota. Moreover, our results suggest an imprinting on the microbiota associated with early conditions. Moreover, a high adaptive capacity of the cutaneous mucus microbiota and a high colonization resistance of the intestinal microbiota were observed. In addition to generate knowledge regarding the long-term effects of early life conditions on the microbiota composition, this project support previous recommendation to mimic the natural environment (including the microbial environment) in hatchery for conservation programs. Further studies on the molecular processes occurring during the microbiota ontogeny in hatchery as well as on the contribution of the microbiota for stocked parrs’ survival after their introduction in the wildand their incapacity to recruit key symbionts in the wild would be needed. Ce projet s’est ...
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