Effect of soybean meal enhancements on juvenile Arctic charr (Salvelinus alpinus) growth performance, gut microbiome and behavior

Abstract

Arctic charr has emerged as a valuable candidate for diversifying commercial salmonid products for human consumption. The selective process is ongoing and the species has not been fully domesticated yet. Considering these factors, the impact of fish meal replacement on Arctic charr may differ from that observed in other farmed salmonids. The aim of this multidiciplinary study was to determine whether enhancements to SBM (enzyme pre-treatment and prebiotic addition) facilitate beneficial changes in the growth performance, gut microbiome, and behavior of Arctic charr. The results show that juvenile Arctic charr can tolerate relatively high inclusion levels (25 %) of soybean when supplemented with a prebiotic. However, enzyme pre-treatment of SBM had no beneficial effect on this species. The gut microbiota, mainly consisting of one dominant taxon, Mycoplasma sp., did not appear to be influenced by feed-related bacterial remnants or by the type of feed applied. Behavioral differences and similarities were observed in fish fed different diets. High consistency in the exploration trait was noted, with no impact of diet treatment on its mean value. A response to light stress on swimming activity occurred, regardless of diet treatment. Fish fed the untreated soybean diet exhibited greater boldness, while those fed the enzyme pre-treated diet showed high consistency in boldness. A negative correlation between boldness and growth performance was identified; however, no relationship was found between exploration and growth performance, nor was there a boldness-exploration syndrome in fish fed any of the diet treatments. These differences could not be attributed to variations in the gut microbiome, but other mechanisms that remain to be elucidated might be involved. Further research is needed on the impact of dietary proteins on the behavior and welfare of Arctic charr to optimize existing and new protein sources.