Effects of dietary supplementation with inactivated Lactobacillus plantarum on growth performance, haemato-biochemical parameters, liver fatty acids profile and intestinal microbiome of Nile tilapia

This study investigated the effects of dietary supplementation with inactivated Lactobacillus plantarum for Nile tilapia (Oreochromis niloticus). Three treatments, in quintuplicate, were established: a control group, fish fed a diet without additives; LP group, fish fed a diet supplemented with live probiotic; and IP group, fish fed a diet supplemented with inactivated probiotic. Final weights (49.40 +/- 3.15 g) and weight gains (38.20 +/- 3.23 g) were increased in tilapia in the IP group. Feed conversion (1.32 +/- 0.04) decreased significantly in the IP group. Haemato-biochemical parameters were significantly influenced by dietary supplementation. Erythrocyte count (262.74 +/- 69.28 x 106 mu L-1) was significantly low, while albumin (1.79 +/- 1.12 g dL-1) and cholesterol (254.14 +/- 98.49 mg dL-1) were high in the control group. Dietary supplementation modified the tilapia microbiome. Rhodobacter was abundant in fish intestines from the control and IP groups. Phreatobacter was abundant in the IP and LP groups, while Aurantimicrobium and Bosea were abundant in the LP group. Oleic acid (C18:1n9) was significantly increased in the LP (3.25 +/- 0.49%) and IP (3.02 +/- 0.30%) groups. Hexadecatrienoic acid (C16:3n4) was significantly increased (0.04 +/- 0.01%) in the IP group, while Cis 11,14,17-eicosatrienoic acid (C20:3n3) (0.31 +/- 0.03%) and adrenic acid (C22:4n6) (0.11 +/- 0.02%) were significantly decreased in the LP group. Additionally, monounsaturated fatty acids (MUFA) were significantly increased (4.83 +/- 0.35%) in the LP group compared to that in the control group. Collectively, these results indicate the potential of inactivated L. plantarum for use in commercial feed, leading to the conclusion that both inactivated and live L. plantarum can improve the Nile tilapia metabolism, altering haematological and biochemical markers.