The two groups of farmed S. aurata used for this study in 2019 and 2021 were supplied by two different hatcheries located at the same latitude on the Spanish Mediterranean coast and were transported to IRTA’s (Institut de Recerca i Tecnologies Agroalimentàries) facilities as fingerlings (average weight 2 g). They were fed weaning pellets for ten weeks, followed by D-2 Optibream AE according to the company’s feeding protocol. All fish were fed with Skretting® feed and they were kept indoors at the IRTA facilities in recirculating aquaculture systems (RAS) (IRTAmar™). The water temperature (19–23 °C) and dissolved oxygen (6.3 ± 0.4 mg L−1; OXI330, Crison Instruments) were measured daily, whereas pH (7.4 ± 0.1; pH meter 507, Crison Instruments), salinity (36 ‰; MASTER-20 T Hand-Held Refractometer, ATAGO Co. Ltd), ammonia (0.15 ± 0.1 mg NH4+ L−1) and nitrite (0.2 ± 0.1 mg NO2− L−1) levels (HACH DR 900 Colorimeter, Hach Company) were controlled weekly.
Food determines ephemerous and non-stable gut microbiome communities in juvenile wild and farmed Mediterranean fish
https://www.sciencedirect.com/science/article/pii/S0048969723027018
Tomeu Viver a,b, Alberto Ruiz c, Edgar Bertomeu c, Martina Martorell-Barceló a, Mercedes Urdiain a, Amalia Grau d, Marco Signaroli a, Margarida Barcelo-Serra a, Eneko Aspillaga a, Aina Pons a, Chris Rodgers c, Enric Gisbert c, Dolors Furones c, Josep Alós a, Ignacio A. Catalán a, Ramon Rossello-Mora a,⁎
a Mediterranean Institute for Advanced Studies (IMEDEA, CSIC-UIB), Esporles, Spain
b Department of Molecular Ecology, Max Planck Institute for Marine Microbiology, Bremen, Germany
c Aquaculture Program, Institut de Recerca i Tecnologia Agroalimentaries (IRTA), La Ràpita, Spain
d LIMIA (IRFAP, Balearic Government), Av. Eng. Gabriel Roca, 69, 07157 Port Andratx, Majorca, Spain
