Gut immune-related gene expression, histomorphometry and hematoimmunological assays in Nile tilapia (Oreochromis niloticus) fed Aspergillus oryzae fermented olive cake

• Published in: Fish & shellfish immunology 2021-10, Vol.117, p.299-310
• Main Authors: Ismail, Taha, Hegazi, Elsayed, Nassef, Eldsokey, Shehab El-Din, Mohammed T., Dawood, Mahmoud A.O., Abdo, Safaa E., Gewaily, Mahmoud S.
• Format: Article
• Language: English
• Subjects: Aspergillus oryzae; Gut cytokines; Nile tilapia; Olive cake; Solid state fermentation
• ISSN: 1050-4648; 1095-9947
• DOI: 10.1016/j.fsi.2021.07.006

Fermentation strategy is well documented to improve the nutritional value of agricultural waste by-products such olive cake (OC), which, in turn, provides healthy, safe, and affordable feedstuff. This study assessed the combined impact of Aspergillus oryzae-fermented OC (AFOC) on the growth performance, intestinal morphometry, blood biochemistry, lysozyme activity, gut immune-related genes, and flesh quality of Nile tilapia. We divided 225 fish into five groups and further subdivided into three replicates (n = 15 each) and fed them five diets (Control, AFOC5, AFOC10, AFOC15, AFOC20) to determine AFOC nutritional value and its optimized incorporation level in the diet. The trial continued for 3 months. The crude protein content of OC improved by 7.77% after A. oryzae fermentation, while lipid content decreased by 14.19%. In addition, growth and feed utilization significantly improved at (10.8–11.2) % AFOC dietary level. High-density lipoprotein (HDL) significantly improved, and the serum lysozyme level was significantly higher in the AFOC10 group compared to other groups. Interestingly, gut-related inflammatory cytokines tumor necrosis factor alpha (TNF- α) and interleukin 1 beta (IL-1β) revealed higher relative mRNA expression in the AFOC10 group compared to other groups. The histomorphometric parameters was greatly influenced by the AFOC incorporation level (10%–20%). These findings suggested that A. orzae fermentation modifies the nutritional quality of OC, as seen through its positive impact on the growth performance, local and systemic immunity, and intestinal absorptive capacity of Nile tilapia. The recommended dose for dietary AFOC was around 11% •AFOC accelerates Nile tilapia growth via improvement of FCR, BWG and FI.•The lipid profile and carcass traits of Nile tilapia were positively affected by dietary AFOC level.•AFOC upgraded the immune response through its impact on lysosome activity and gut-related cytokines (TNF-α and IL-1β).•The histomorphometric parameters are greatly enhanced by the AFOC incorporation level (10%-20%).•The optimal inclusion level of AFOC in the Nile tilapia diet ranges from 10.8 % to 11.61%.