Plant proteins are widely used for fish meal replacement in aquafeeds, but anti-nutritional factors in plant protein reduce fish growth performance and impair fish health. The present work aimed to study the effects of improving fish meal replacement percentage with ultra-micro ground mixed plant proteins (uPP) on growth, gut and liver health of common carp. Carps were fed with a practical basal diet with partial fish meal replacement by plant proteins or the basal diet supplemented with 2.5 % or 5% uPP for 16-week. Results indicated that uPP addition did not affect growth and survival of common carp at a supplementation level up to 5% (p > 0.05). However, 5% uPP up-regulated the intestinal expression of inflammation related genes (p < 0.05) and reduced HIF-1α expression (p < 0.05). Moreover, dietary 5% uPP increased serum ALT (p = 0.06) and AST level (p < 0.05) and up-regulated liver expressions of inflammation related genes (p < 0.05). The Simpson diversity index of gut microbiota was lower in 5% uPP group compared to control (p < 0.05). The relative abundance of Fusobacteria and Cetobacterium was lower (p < 0.05), while Proteobacteria including Shewanella and Citrobacter was higher in the 5% uPP group compared to control (p < 0.05). In contrast, 2.5 % uPP did not increase inflammatory and injury parameters in fish intestine and liver, but rather improved the expression of occludin and defensin in the intestine compared with control (p < 0.05). Moreover, no significant differences were found in gut microbiota between 2.5 % uPP group and control. Together, our study suggests that low-level uPP addition can be adopted to further improve fish meal replacement, while dietary 5% uPP impairs gut and liver health of common carp and negatively affects intestinal microbiota.

植物蛋白被广泛用于水产饲料中的鱼粉替代，但是植物蛋白中的抗营养因子会降低鱼的生长性能并损害鱼的健康。本工作旨在研究用超微粉碎混合植物蛋白（uPP）提高鱼粉替代率对鲤鱼生长，肠道和肝脏健康的影响。为鲤鱼饲喂实用的基础饮食，并用植物蛋白替代部分鱼粉，或在基础饮食中补充2.5％或5％uPP，持续16周。结果表明，添加uPP不会对鲤鱼的生长和存活产生影响，补充水平最高为5％（p > 0.05）。然而，5％uPP上调了炎症相关基因的肠道表达（p <0.05）并降低了HIF-1α表达（p＜0.05）。此外，饮食中5％uPP会增加血清ALT（p = 0.06）和AST水平（p <0.05），并上调肝脏炎症相关基因的表达（p <0.05）。5％uPP组的肠道菌群辛普森多样性指数低于对照组（p <0.05）。Fusobacteria和的相对丰度Cetobacterium明显降低（p <0.05），而变形菌包括希瓦氏菌属和柠檬酸杆菌是与对照相比，5％UPP组（p<0.05）。相比之下，与对照组相比，2.5％的uPP不会增加鱼肠和肝脏的炎症和损伤参数，而是改善了肠中occludin和防御素的表达（p <0.05）。此外，在2.5％uPP组和对照组之间的肠道菌群中没有发现显着差异。总之，我们的研究表明可以采用低水平的uPP添加量来进一步改善鱼粉的替代，而饮食中5％uPP则损害鲤鱼的肠道和肝脏健康，并对肠道菌群产生负面影响。