Isolation of probiotics and their effects on growth, antioxidant and non-specific immunity of sea cucumber Apostichopus japonicus

Fishmeal and scallop mantle subjected to enzymolysis by papain as a substitute for fishmeal could modulate the growth, antioxidant activity and non‐specific immune responses in juvenile sea cucumber ( Apostichopus japonicus )

“…(3) fishmeal replacement with a candidate protein source subjected to enzymolysis (Fang et al, 2017;Feng et al, 2020;Shao et al, 2019). Most meals of plant origin include lower quality and quantity of protein than those of fishmeal, lower palatability, deficient essential amino acid and fatty acid profiles and higher levels of indigestible carbohydrates and antinutritional factors, but fermented or solubilized plant and animal proteins are considered a promising protein source due to their positive characteristics in terms of higher nutrient digestibility and nutritional value Shiu et al, 2015).…”

“…Candidate protein sources fermented by probiotics could modulate the growth, non-specific immunity and diversity of intestinal microflora in aquaculture (Feng et al, 2020;Shao et al, 2019). An appropriate dietary level of fermented soybean meal (FSM) (20%) could enhance the growth performance but did not affect the intestinal microbiota of shrimp (Shao et al, 2019).…”

“…Juvenile sea cucumbers were collected from an aquaculture farm in Qingdao, China, and maintained in a recirculation system in our laboratory at a water temperature of 15-19℃ (Feng et al, 2020;Song et al, ,2019Song et al, , , 2021Zeng et al, 2020). During the experiment, the pH of the water was maintained at 7.8-8.2, and the salinity was maintained at 31%-32‰.…”

“…The sea cucumbers were fed a control diet for 2 weeks to acclimate to the experimental conditions. Following 24 h of fasting, sea cucumbers of similar size (10.0 ± 0.5 g) were randomly distributed into 9 tanks (50 × 30 × 60 cm 3 ), which 3 tanks replication per treated, at a density of 20 sea cucumbers per tank (Feng et al, 2020;Yang et al, 2015).…”

“…Previous studies have found that the small peptide and free amino acid contents of scallop mantle increased after fermentation by probiotics. Dietary supplementation of fermented scallop mantle with probiotics could increase the antioxidant and non-specific immunity of A. japonicus but did not significantly affect the weight gain (WG) or specific growth rate (SGR) (Feng et al, 2020).…”