Author:
Agboola Jeleel Opeyemi,Schiavone Marion,Øverland Margareth,Morales-Lange Byron,Lagos Leidy,Arntzen Magnus Øverlie,Lapeña David,Eijsink Vincent G. H.,Horn Svein Jarle,Mydland Liv Torunn,François Jean Marie,Mercado Luis,Hansen Jon Øvrum
Abstract
AbstractYeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.
Funder
Research Council of Norway
National Research and Development Agency of Chile
Publisher
Springer Science and Business Media LLC
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