Effects of fermented feed on the growth of Apostichopus japonicus and its intestinal and water microbial communities
To investigate the effects of fermented feed on the cultivation of juvenile sea cucumbers(Aposticho-pus japonicus),the impact of two types of fermented feed were examined on the growth and survival of ju-venile sea cucumbers.High-throughput sequencing was used to analyze the differences and correlations in the microbial community structure between the culture water and the intestines of the sea cucumbers.75 kg healthy juvenile sea cucumbers were selected and divided into three groups:the unfermented feed group(CT),the Bacillus subtilis fermented feed group(BA),and the Lactobacillus buchneri fermented feed group(LAB),with three replicates for each group.The results showed that the specific growth rate(SGR)was the highest in the LAB group(4.14％±0.55％),significantly higher than that in the CT group(3.36％±0.42％)and the BA group(3.8％±0.75％).The survival rate was the highest in the BA group(79.7％±2.74％),sig-nificantly higher than that in the LAB group(70.28％±1.11％)and the CT group(72.42％±6.18％).The fermented feed groups also exhibited significant advantages in terms of weight gain rate and feed conversion ratio.The intestinal microbial community's abundance and diversity were significantly higher than those in the water(p＜0.05).The Chao1 and Shannon indices in the LAB and BA groups were higher than those in the CT group.Fermented feed increased the relative abundance of the phylum Proteobacteria and enhanced the rel-ative abundance of the phylum Verrucomicrobia.Fermented feed positively influenced the intestinal microbio-ta,improving the survival rate and weight gain rate of the sea cucumbers,and increased the microbial abun-dance in the water,contributing to ecological balance in the aquatic environment.
Apostichopus japonicusfermented feedgrowthhigh-throughput sequencingmicrobial community
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