Effect of dietary amylose-amylopectin ratio on the growth, gut bacteria and volatile fatty acid production in Nile Tilapia

摘要

To investigate the responses of growth and gut microbial fermentation to starch type in tilapia, four replicate tanks of 15 fish were fed one of the diets containing amylose-amylopectin ratios of 0.11 (diet 1), 0.24 (diet 2), 0.47 (diet 3), 0.76 (diet 4), and 0.98 (diet 5) over a 6-week period. Fish fed diet 2 exhibited higher weight gain and feed efficiency than did fish fed diets 4-5, but fish fed diet 5 displayed the lowest performance among treatments. Increasing amylose-amylopectin ratio promoted both gut E. coli and Lactobacillus spp. numbers. Higher digesta acetate concentration occurred for diet 5, while higher propionate value occurred for diet 3, but no butyrate was detected in any digesta. The fact that inconsistent relationship between growth and bacterial fermentation in terms of dietary amylose-amylopectin ratio needs further study to better understand starch metabolism associated with nutrient utilization in the fish.