Pyrosequencing‐based characterization of gastrointestinal bacteria of Atlantic salmon (Salmo salar L.) within a commercial mariculture system
2014
Aims: The relationship of Atlantic salmon gastrointestinal (GI) tract bacteria
to environmental factors, in particular water temperature within a commercial
mariculture system, was investigated. Methods and Results: Salmon GI tract bacterial communities commercially
farmed in south-eastern Tasmania were analysed, over a 13-month period
across a standard commercial production farm cycle, using 454 16S rRNA-based
pyrosequencing. Faecal bacterial communities were highly dynamic but
largely similar between randomly selected fish. In postsmolt, the faecal bacteria
population was dominated by Gram-positive fermentative bacteria; however,
by midsummer, members of the family Vibrionaceae predominated. As fish
progressed towards harvest, a range of different bacterial genera became more
prominent corresponding to a decline in Vibrionaceae . The sampled fish were
fed two different commercial diet series with slightly different protein, lipid
and digestible energy level; however, the effect of these differences was
minimal. Conclusions: The overall data demonstrated dynamic hind gut communities
in salmon that were related to season and fish growth phases but were less
influenced by differences in commercial diets used routinely within the farm
system studied. Significance and Impact of the Study: This study provides understanding of
farmed salmon GI bacterial communities and describes the relative impact of
diet, environmental and farm factors.
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