Effects of duration of a plant-based diet stimulus at first feeding on nutritional programming in Atlantic salmon (Salmo salar)

Citation

Gong X, Sprague M, Mcmillan S, Gómez-Requeni P, Norambuena F, Martin SAM, Tocher DR & Betancor M (2026) Effects of duration of a plant-based diet stimulus at first feeding on nutritional programming in Atlantic salmon (Salmo salar). Fish Physiology and Biochemistry, 52, Art. No.: 33. https://doi.org/10.1007/s10695-026-01639-7

Abstract
Nutritional programming could potentially be a strategy for sustainable aquaculture to adapt fish to feeds formulated with low levels of marine ingredients. The present study examined the effects of early dietary stimulus duration and the impacts of a later challenge with a similar diet. At first feeding, Atlantic salmon (Salmo salar) fry of ~ 0.15 g initial weight were fed a vegetable diet (77% plant-based ingredients) for either 1 (V1) or 2 weeks (V2), while a control group (M) received a marine diet (86% marine-based ingredients) for the 2 weeks (stimulus phase). All fish then received a marine diet for 16 weeks (intermediate phase) before being refed a vegetable diet for 6 weeks (challenge phase). Water temperature was 13 °C during the trial, and the only difference between the three experimental groups (V1, V2 and M) was their dietary regime during the first 2 weeks. Obviously, stimulus duration had no phenotypic impacts on growth or tissue fatty acid compositions of either total or polar lipids after challenge. However, the expressions of key genes of LC-PUFA biosynthesis were upregulated significantly in the V1 group, whereas the expressions of most transcription factors were downregulated in the V2 group. After the challenge, the circular muscle thickness of the intestine in the V1 group was increased by 15%, and goblet cell numbers were reduced by 15%. Overall, further investigations about the duration of the stimulus and assessment with longer challenges are required to elicit positive effects and to refine the use of nutritional programming in Atlantic salmon.

Keywords
Atlantic salmon; Nutritional challenge; Fatty acid ; LC-PUFA biosynthesis; Gene expression

Journal
Fish Physiology and Biochemistry: Volume 52

• S10695-026-01639-7