Document Type : مقاله ترویجی
Authors
1
International Sturgeon Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran.
2
South Iran Aquaculture Research center, Iran Fisheries Research Institute, Agricultural Research, Education and Extension Organization (AREEO)
3
Agricultural Biotechnology Research Institute of Iran, Gilan Branch, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran
Abstract
Prebiotics are non-digestible food components that are fermented by specific members of intestinal bacteria in the host gut, providing health benefits for the host. These components have received particular attention in aquaculture. They act via various mechanisms, such as changes in bacterial communities, end-products of prebiotics fermentation, preventing pathogen adhesion to host cells, modulating the immune systems and effect on gut morphology. In the last years, a large number of studies have reported positive effects for the use of prebiotics in fish. This article concentrates on prebiotics’ potential as functional components as well as their known mechanisms of their action. In addition, a number of studies on prebiotic beneficial effects in marine fish aquaculture as one of valuable source to supply protein demands have been reviewed. It seems factors such as prebiotic dosage, age, size, species, water temperature and duration of administration are influencing prebiotic mode of action.
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