Title: The effect of diet and environmental temperature on the faecal microbiota of farmed Tasmanian Atlantic Salmon (<i>Salmo salar</i>L.)
Abstract: Aquaculture ResearchVolume 47, Issue 2 p. 660-672 Original Article The effect of diet and environmental temperature on the faecal microbiota of farmed Tasmanian Atlantic Salmon (Salmo salar L.) Christina Neuman, Christina Neuman Genecology Research Centre, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Qld, AustraliaSearch for more papers by this authorEva Hatje, Eva Hatje Genecology Research Centre, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Qld, AustraliaSearch for more papers by this authorKamarul Z Zarkasi, Kamarul Z Zarkasi Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tas., AustraliaSearch for more papers by this authorRichard Smullen, Richard Smullen Group technical and research and development, Ridley AquaFeed Pty, Narangba, Qld, AustraliaSearch for more papers by this authorJohn P Bowman, John P Bowman Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tas., AustraliaSearch for more papers by this authorMohammad Katouli, Corresponding Author Mohammad Katouli Genecology Research Centre, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Qld, AustraliaCorrespondence: M Katouli, Genecology Research Centre, Faculty of the Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Qld 4558, Australia. E-mail: [email protected]Search for more papers by this author Christina Neuman, Christina Neuman Genecology Research Centre, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Qld, AustraliaSearch for more papers by this authorEva Hatje, Eva Hatje Genecology Research Centre, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Qld, AustraliaSearch for more papers by this authorKamarul Z Zarkasi, Kamarul Z Zarkasi Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tas., AustraliaSearch for more papers by this authorRichard Smullen, Richard Smullen Group technical and research and development, Ridley AquaFeed Pty, Narangba, Qld, AustraliaSearch for more papers by this authorJohn P Bowman, John P Bowman Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tas., AustraliaSearch for more papers by this authorMohammad Katouli, Corresponding Author Mohammad Katouli Genecology Research Centre, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Qld, AustraliaCorrespondence: M Katouli, Genecology Research Centre, Faculty of the Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore, Qld 4558, Australia. E-mail: [email protected]Search for more papers by this author First published: 28 July 2014 https://doi.org/10.1111/are.12522Citations: 61Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract We investigated the changes in the faecal microbial population of the hindgut of farmed Atlantic salmon fed two commercial diets (A and B) over a 10-month period. At each sampling round, hindgut contents of 40 fish (20 per diet) were pooled according to diet and cultivated on selective agar. The functional status of all microbiota was assessed against 48 substrates using the PhPlate generalized microplate, which also yielded a metabolic capacity (MC) value for each microbiota. Virulence gene profiles of each microbiota were also investigated. The number of different bacterial groups between two diets varied slightly and increased as water temperature peaked at 18.5°C during summer. This however, was associated with an increase in Vibrio numbers and a decrease in lactic acid bacterial numbers. A shift in the functional status of gut microbiota was observed as temperature increased, which was coupled with a decrease in the MC-value of the microbiota in both diets. Of the 35 virulence genes tested from total DNA extract of the microbiota, only cdt and east1 were detected. Results indicate that temperature is the main driver of changes to the gut microbiota in farmed Tasmanian Atlantic salmon receiving these two diets. References Apajalahti J., Kettunen A. & Graham H. 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