Effects of functional ingredients on gut inflammation in Atlantic salmon (Salmo salar L)

Intestinal inflammation, which is often observed in farmed salmon, is caused by anti nutrient in feed ingredients of plant origin. The aim of this study is to increase knowledge of this patholology and to assess effects of physiologically active compounds applied as feed additives.Feeding trial was followed with metabolomic, transcriptomic and bacterial meta genomic analyses. Six diets were tested including a feed with high level of fish meal (control). Package 1 (P1) contained 0.01% butyrate and 1.5% arginine and package 2 (P2) contained 0.1% β-glucan, 0.01% butyrate and 0.05% nucleotides. Soybean meal and corn gluten were tested alone and in combination with P1 and P2 (soybean meal) and P2 (corn gluten). Fish weighing 177 g was distributed in 18 tanks and reared during 67 days at 11.2C°.