Scientific Reports
Sun, H., Department of Ruminant Sciences, Institute of Animal Science, Agricultural Research Organization, Bet-Dagan, Israel, College of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, China
Jami, E., Department of Ruminant Sciences, Institute of Animal Science, Agricultural Research Organization, Bet-Dagan, Israel, Department of Molecular Microbiology and Biotechnology, George S. Wise Faculty of Life Sciences, Tel Aviv University, Ramat-Aviv, Israel
Harpaz, S., Department of Poultry and Aquaculture, Institute of Animal Science, Agricultural Research Organization, Bet-Dagan, Israel
Mizrahi, I., Department of Ruminant Sciences, Institute of Animal Science, Agricultural Research Organization, Bet-Dagan, Israel
Bacteria associated with the digestive tract of multicellular organisms have been shown to play a major role in their hosts' functioning. In fish, it has been proposed that food fermentation occurs inside the pyloric ceca, pouch like organs found in their digestive tract. However, this notion remains controversial. Furthermore, changes in pyloric cecal bacterial populations under different diets have yet to be demonstrated in fish. In this study, we explore the changes occurring in the bacterial community residing in the pyloric ceca of carnivorous fish fed different diets, which were shown to induce different growth rates. Our results revealed that different diets do indeed induce distinct bacterial compositions within the pyloric ceca. We found that, when salt was added to a low fish meal diet, the bacterial changes were accompanied by a significant enhancement in weight gain, hinting at a possible involvement of the bacterial community in energy harvest.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Involvement of dietary salt in shaping bacterial communities in European sea bass (Dicentrarchus labrax)
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Sun, H., Department of Ruminant Sciences, Institute of Animal Science, Agricultural Research Organization, Bet-Dagan, Israel, College of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, China
Jami, E., Department of Ruminant Sciences, Institute of Animal Science, Agricultural Research Organization, Bet-Dagan, Israel, Department of Molecular Microbiology and Biotechnology, George S. Wise Faculty of Life Sciences, Tel Aviv University, Ramat-Aviv, Israel
Harpaz, S., Department of Poultry and Aquaculture, Institute of Animal Science, Agricultural Research Organization, Bet-Dagan, Israel
Mizrahi, I., Department of Ruminant Sciences, Institute of Animal Science, Agricultural Research Organization, Bet-Dagan, Israel
Involvement of dietary salt in shaping bacterial communities in European sea bass (Dicentrarchus labrax)
Bacteria associated with the digestive tract of multicellular organisms have been shown to play a major role in their hosts' functioning. In fish, it has been proposed that food fermentation occurs inside the pyloric ceca, pouch like organs found in their digestive tract. However, this notion remains controversial. Furthermore, changes in pyloric cecal bacterial populations under different diets have yet to be demonstrated in fish. In this study, we explore the changes occurring in the bacterial community residing in the pyloric ceca of carnivorous fish fed different diets, which were shown to induce different growth rates. Our results revealed that different diets do indeed induce distinct bacterial compositions within the pyloric ceca. We found that, when salt was added to a low fish meal diet, the bacterial changes were accompanied by a significant enhancement in weight gain, hinting at a possible involvement of the bacterial community in energy harvest.
Scientific Publication