Synergistic dietary influence of fermented red grape vinegar and Lactobacillus acidophilus on growth performance, carcass composition, and intestinal morphology of rainbow trout (Oncorhynchus mykiss)

Abstract

Aquaculture, facing challenges of drug resistance and infectious diseases, explores innovative solutions. This study investigates the effects of supplementing juvenile rainbow trout diets with Lactobacillus acidophilus (PRO) and fermented red grape vinegar (RGV) on growth, carcass composition, and intestinal morphology. In a trial involving 720 specimens, the PRO+RGV 3% treatment demonstrated significant improvements in Weight Gain (WG), Specific Growth Rate (SGR), and Survival Rate (SR). Carcass analysis indicated increased crude protein and decreased moisture and crude fat percentages in the PRO+RGV 3% group. Notably, intestinal morphology showed enhancements in microvilli dimensions and goblet cell count in the PRO+RGV 3% group. Additionally, the PRO+RGV 3% diet led to higher levels of Lactic Acid Bacteria (LAB) and Total Volatile Fatty Acids (TVAC) compared to other groups. This study underscores the synergistic benefits of RGV and L. acidophilus, emphasizing their positive impact on rainbow trout health.

Keywords

• Red grape vinegar
• Lactobacillus acidophilus
• Rainbow trout
• Growth
• Intestinal morphology