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The Effects of Dietary Fermented Soybean Residue on the Growth, Antioxidant Capacity, Digestive Enzyme Activities, and Microbial Compositions of the Intestine in Furong Crucian Carp (Furong Carp♀ × Red Crucian Carp♂)

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Title: The Effects of Dietary Fermented Soybean Residue on the Growth, Antioxidant Capacity, Digestive Enzyme Activities, and Microbial Compositions of the Intestine in Furong Crucian Carp (Furong Carp♀ × Red Crucian Carp♂)
Authors: Hongquan Wang, Zheming Zhang, Feilong Li, Liang Hu, Tiaoyi Xiao, Yurong Zhao, Mengxi Yang
Source: Fishes, Vol 9, Iss 4, p 138 (2024)
Publisher Information: MDPI AG, 2024.
Publication Year: 2024
Collection: LCC:Biology (General)
LCC:Genetics
Subject Terms: Furong crucian carp, fermented soybean residue, growth performance, antioxidant capacity, intestinal microbiota, Biology (General), QH301-705.5, Genetics, QH426-470
More Details: An 8-week feeding experiment aimed to investigate the effects of fermented soybean residue in diets on the growth performance, serum antioxidant parameters, intestinal digestive capacity, and microbial composition of the hindgut of Furong crucian carp. The feeds were formulated to contain 0%, 6%, 12%, 18%, and 24% fermented soybean residue (CON, FSR6, FSR12, FSR18, and FSR24, respectively), respectively, to form five diets (crude protein: 33%; crude lipid: 5%). The results showed that incorporating 6% fermented soybean residue into the diet significantly increased the weight gain rate (WGR) and specific growth rate (SGR) and decreased the feed coefficient rate (p < 0.05). Through regression analysis of WGR and SGR, the optimal levels of the dietary fermented soybean residue of Furong crucian carp were determined to be 6.78% and 7.06%. Incorporating fermented soybean residue into the diet decreased the lipid content of the whole body and the levels of glucose, total cholesterol, and triglyceride in the serum of Furong crucian carp. The inclusion of 6% and 12% fermented soybean residue in the diet markedly increased the antioxidant capacity, intestinal amylase activity, and intestinal villous height of Furong crucian carp (p < 0.05). At the 6% level, fermented soybean residue significantly increased the abundance of Romboutsia and Clostridium_sensu_stricto_1 while significantly decreasing the abundance of Vibrio (p < 0.05), indicating that a 6% level of fermented soybean residue was beneficial for intestinal health. In conclusion, incorporating 6–7% fermented soybean residue into the diet of Furong crucian carp was recommended.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 2410-3888
Relation: https://www.mdpi.com/2410-3888/9/4/138; https://doaj.org/toc/2410-3888
DOI: 10.3390/fishes9040138
Access URL: https://doaj.org/article/482ac39e507a4201a57880b2c1ac91c6
Accession Number: edsdoj.482ac39e507a4201a57880b2c1ac91c6
Database: Directory of Open Access Journals
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  Data: The Effects of Dietary Fermented Soybean Residue on the Growth, Antioxidant Capacity, Digestive Enzyme Activities, and Microbial Compositions of the Intestine in Furong Crucian Carp (Furong Carp♀ &#215; Red Crucian Carp♂)
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  Data: Fishes, Vol 9, Iss 4, p 138 (2024)
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  Data: An 8-week feeding experiment aimed to investigate the effects of fermented soybean residue in diets on the growth performance, serum antioxidant parameters, intestinal digestive capacity, and microbial composition of the hindgut of Furong crucian carp. The feeds were formulated to contain 0%, 6%, 12%, 18%, and 24% fermented soybean residue (CON, FSR6, FSR12, FSR18, and FSR24, respectively), respectively, to form five diets (crude protein: 33%; crude lipid: 5%). The results showed that incorporating 6% fermented soybean residue into the diet significantly increased the weight gain rate (WGR) and specific growth rate (SGR) and decreased the feed coefficient rate (p &lt; 0.05). Through regression analysis of WGR and SGR, the optimal levels of the dietary fermented soybean residue of Furong crucian carp were determined to be 6.78% and 7.06%. Incorporating fermented soybean residue into the diet decreased the lipid content of the whole body and the levels of glucose, total cholesterol, and triglyceride in the serum of Furong crucian carp. The inclusion of 6% and 12% fermented soybean residue in the diet markedly increased the antioxidant capacity, intestinal amylase activity, and intestinal villous height of Furong crucian carp (p &lt; 0.05). At the 6% level, fermented soybean residue significantly increased the abundance of Romboutsia and Clostridium_sensu_stricto_1 while significantly decreasing the abundance of Vibrio (p &lt; 0.05), indicating that a 6% level of fermented soybean residue was beneficial for intestinal health. In conclusion, incorporating 6–7% fermented soybean residue into the diet of Furong crucian carp was recommended.
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        StartPage: 138
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      – SubjectFull: fermented soybean residue
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