A high-fat diet can promote the growth of fish and save protein, and its application is becoming more and more common in aquaculture. However, high-fat feed causes negative effects on fish health, including fatty liver and increased gut bacterial infections.

💡  The purpose of this study was to evaluate the effects of Lactobacillus rhamnosus GCC-3 fermentation product on gut and liver health and resistance against bacterial infection in genetically improved farmed tilapia (GIFT, Oreochromis niloticus) fed a high-fat diet.

📌 Research Highlights:
▶GCC-3 fermentation product diet improved gut and liver health of tilapia.
▶GCC-3 fermentation product diet enhanced non-specific immunity of tilapia.
▶2% GCC-3 fermentation product diet improved disease resistance of tilapia.

🎯 Results show that the dietary addition of GCC-3 fermentation product can improve the gut and liver health and resistance against pathogenic bacteria of tilapia.

🎬 Video: Lactobacillus rhamnosus bacteria, animated colored scanning electron micrograph (SEM). Credit STEVE GSCHMEISSNER / SCIENCE PHOTO LIBRARY

FAQs

Q1: Can the dietary supplementation of Lactobacillus rhamnosus GCC-3 fermentation product be applied to other fish species?

The applicability of this supplementation to other fish species warrants further research. While promising, individual species responses may vary.

Q2: Are there potential side effects or drawbacks to the dietary supplementation?

While the study may have addressed safety concerns, ongoing research is essential to identify any potential side effects or drawbacks associated with long-term dietary supplementation.

Q3: How can tilapia farmers incorporate these findings into their farming practices?

Tilapia farmers can consider consulting with aquaculture experts to determine optimal dosage, application methods, and integration into their existing feeding practices based on these research findin