The microbiota knows: handling-stress and diet transform the microbial landscape in the gut content of rainbow trout in RAS

Table 3 Experimental diets F (FM-based) and V (plant-based). The analytical components of the diet ingredients (% of original substance) were provided by SPAROS Lda, Olhão, Portugal. Information about nutritional values and energy content was acquired at the IMTE, Büsum

Ingredient	F [%]	V [%]
Fish meal LT70^a	35.00	7.00
Fish protein concentrate	2.50	2.50
Soy protein concentrate^b	6.00	20.50
Wheat gluten	6.00	15.20
Corn gluten	5.00	5.00
Soybean meal 48^c	0.00	5.00
Wheat meal	15.00	11.40
Faba beans (low tannins)	6.00	6.00
Fish oil	13.92	14.64
Rapeseed oil	9.28	9.76
Vitamin & Mineral Premixtures INVIVO 1%	1.00	1.00
Vitamin C^d	0.05	0.05
Vitamin E^e	0.05	0.05
Antioxidant	0.20	0.20
Monocalcium phosphate	0.00	1.00
L-lysine	0.00	0.10
L-tryptophan	0.00	0.10
DL-methionine	0.00	0.50
Total	100.00	100.00
Nutritional composition (as fed basis)
Water	5.58	5.22
Crude ash	7.74	4.85
Crude protein	41.75	42.66
Crude fat	26.50	26.48
Carbohydrate^f	18.43	20.79
Gross Energy [MJ kg^− 1]	23.54	23.92

^aPeruvian fishmeal LT: 670 g kg^− 1 crude protein (CP), 90 g kg^− 1 crude fat (CF), EXALMAR, Peru.
^bSoycomil PC: 630 g kg − 1 CP, < 10 g kg − 1 CF, ADM, The Netherlands.
^cSolvent extracted dehulled soybean meal: 480 g kg − 1 CP, 26 g kg − 1 CF, SORGAL SA, Portugal.
^dVitamin C: >35% sodium and calcium salts of ascorbyl-2-phosphate, Lutavit C35, BASF, Germany.
^eVitamin E: >50% DL-alpha-tocopheryl acetate, Lutavit E50, BASF, Germany.
^fCarbohydrate = 100 – (water – crude ash – crude protein – crude fat).

ISSN: 2524-4671