Effects of Dietary Lentinus edodes Fermentation Supplementation on Digestive Enzyme Activity, Antioxidant Capacity and Morphology of the Liver and Intestine in Largemouth Bass (Micropterus salmoides) Fed High Plant Protein Diets

Abstract

This study evaluated the effect of Lentinus edodes fermentation (LEF) on digestive enzyme activity, antioxidant capacity and morphology of the liver and intestine in largemouth bass (Micropterus salmoides) fed high plant protein diets (HPPD). LEF was supplemented in HPPD with 0 g kg−1 (LEF0), 10 g kg−1 (LEF1), 20 g kg−1 (LEF2), 30 g kg−1 (LEF3), 40 g kg−1 (LEF4), 50 g kg−1 (LEF5), respectively, and then the six diets were fed to largemouth bass with a body weight of 28.8 ± 0.05 g for eight weeks. Juvenile fish were randomized into 6 groups and each group had 4 replicates with 40 fish. Dietary LEF supplementation alleviated the liver inflammatory reaction of largemouth bass caused by HPPD and improved liver morphology. Goblet cells multiplied and the gut muscle layer thickened after LEF supplementation. The LEF significantly increased amylase activity in the liver and intestine of largemouth bass in individual experimental groups. The LEF could increase the activity of catalase in the liver and intestine of largemouth bass (p

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