Investigating the potential of dietary taurine supplementation to mitigate temperature stress in juvenile olive flounder (Paralichthys olivaceus )
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The aquaculture of olive flounder (Paralichthys olivaceus ) is increasingly threatened by climate-induced elevated water temperatures, which negatively affect fish health and growth. This study explores the potential of dietary taurine supplementation to alleviate the effects of acute temperature stress on the physiological adaptability of olive flounder. In total, 420 juvenile fish, with an average initial weight of 12.97 ± 0.1 g (mean ± SEM), were randomly assigned to 21 tanks (20 fish per tank), forming seven triplicate groups. The fish were fed seven experimental diets: taurine 0.13% (Tau0.13), taurine 0.56% (Tau0.56), taurine 0.96% (Tau0.96), taurine 1.50% (Tau1.50), taurine 2.01% (Tau2.01), taurine 2.54% (Tau2.54), and taurine 2.87% (Tau2.87) at a rearing temperature of 19.5 ± 0.1℃. The dietary treatments were assigned randomly to the tanks, and a growth trial lasted for eight weeks. At the end of this period, one group of juveniles was exposed to lethal temperature stress (31℃) for 48 h, while another group were subjected to acute temperature stress (29℃) for 6 h. We assessed the effects of taurine across different biological levels. Growth performance remained relatively constant across all supplementation levels. However, there was a significant reduction in whole-body crude lipid content, indicating taurine’s role in fat metabolism. Cummulative survival rates under lethal temperature exposure showed no significant differences between the taurine-supplemented groups and the control (Tau0.13), suggesting that taurine alone may not mitigate the effects of extreme temperatures in juvenile olive flounder. Furthermore, taurine supplementation significantly altered the plasma free amino acid profile, reduced cortisol levels, and exhibited limited effectiveness in enhancing antioxidant enzyme activity and immune function. Additionally, no significant changes were observed in the expression levels of key stress-related genes in brain and liver tissues, including heat shock proteins (hsp60, hsp70, and hsp90) and the warm water acclimation-related gene (wap65 ), suggesting that taurine supplementation did not trigger a robust stress response at the molecular level. This research highlights taurine’s potential as a dietary intervention in aquaculture. However, further studies are needed to investigate its long-term effects under various environmental stressors.
Abstract
The aquaculture of olive flounder (Paralichthys olivaceus ) is increasingly threatened by climate-induced elevated water temperatures, which negatively affect fish health and growth. This study explores the potential of dietary taurine supplementation to alleviate the effects of acute temperature stress on the physiological adaptability of olive flounder. In total, 420 juvenile fish, with an average initial weight of 12.97 ± 0.1 g (mean ± SEM), were randomly assigned to 21 tanks (20 fish per tank), forming seven triplicate groups. The fish were fed seven experimental diets: taurine 0.13% (Tau0.13), taurine 0.56% (Tau0.56), taurine 0.96% (Tau0.96), taurine 1.50% (Tau1.50), taurine 2.01% (Tau2.01), taurine 2.54% (Tau2.54), and taurine 2.87% (Tau2.87) at a rearing temperature of 19.5 ± 0.1℃. The dietary treatments were assigned randomly to the tanks, and a growth trial lasted for eight weeks. At the end of this period, one group of juveniles was exposed to lethal temperature stress (31℃) for 48 h, while another group were subjected to acute temperature stress (29℃) for 6 h. We assessed the effects of taurine across different biological levels. Growth performance remained relatively constant across all supplementation levels. However, there was a significant reduction in whole-body crude lipid content, indicating taurine’s role in fat metabolism. Cummulative survival rates under lethal temperature exposure showed no significant differences between the taurine-supplemented groups and the control (Tau0.13), suggesting that taurine alone may not mitigate the effects of extreme temperatures in juvenile olive flounder. Furthermore, taurine supplementation significantly altered the plasma free amino acid profile, reduced cortisol levels, and exhibited limited effectiveness in enhancing antioxidant enzyme activity and immune function. Additionally, no significant changes were observed in the expression levels of key stress-related genes in brain and liver tissues, including heat shock proteins (hsp60, hsp70, and hsp90) and the warm water acclimation-related gene (wap65 ), suggesting that taurine supplementation did not trigger a robust stress response at the molecular level. This research highlights taurine’s potential as a dietary intervention in aquaculture. However, further studies are needed to investigate its long-term effects under various environmental stressors.