Sustainable plant-based diets promote rainbow trout gut microbiota richness and do not alter resistance to bacterial infection

• Main Authors: David Pérez-Pascual, Ana Elena Pérez-Cobas, Dimitri Rigaudeau, Tatiana Rochat, Jean-François Bernardet, Sandrine Skiba-Cassy, Yann Marchand, Eric Duchaud, Jean-Marc Ghigo
• Format: Article
• Language: English
• Published: BMC 2021-07-01
• Series: Animal Microbiome
• Subjects: Rainbow trout; Gut microbiota; Sustainable aquaculture diet; Flavobacterium psychrophilum
• Online Access: https://doi.org/10.1186/s42523-021-00107-2

Abstract Background Farmed fish food with reduced fish-derived products are gaining growing interest due to the ecological impact of fish-derived protein utilization and the necessity to increase aquaculture sustainability. Although different terrestrial plant proteins could replace fishmeal proteins, their use is associated with adverse effects. Here, we investigated how diets composed of terrestrial vegetal sources supplemented with proteins originating from insect, yeast or terrestrial animal by-products affect rainbow trout (Onchorynchus mykiss) gut microbiota composition, growth performance and resistance to bacterial infection by the fish pathogen Flavobacterium psychrophilum responsible for frequent outbreaks in aquaculture settings. Results We showed that the tested regimes significantly increased gut bacterial richness compared to full vegetal or commercial-like diets, and that vegetal diet supplemented with insect and yeast proteins improves growth performance compared to full vegetal diet without altering rainbow trout susceptibility to F. psychrophilum infection. Conclusion Our results demonstrate that the use of insect and yeast protein complements to vegetal fish feeds maintain microbiota functions, growth performance and fish health, therefore identifying promising alternative diets to improve aquaculture’s sustainability.