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This study was conducted to assess the effect of different dietary levels of fermented red grape vinegar (RGV) and a probiotic (PRO), Lactobacillus acidophilus(1 × 106CFU/g), on the growth performance and immunological responses of Rainbow Trout Oncorhynchus mykissfor 8 weeks. The juveniles (n= 240; initial weight [mean ± SD] = 101.0 ± 2.8 g) were randomly distributed into eight groups with triplicates and were fed basal (control; free from RGV and PRO), RGV 1%, RGV 2%, RGV 3%, PRO, PRO+RGV 1%, PRO+RGV 2%, and PRO+RGV 3% diets. The highest weight gain (145.0 g), highest specific growth rate (1.6%/d), and best feed conversion ratio (1.2) were obtained with the PRO+RGV 3% treatment. In terms of hematological parameters, the white blood cell count was significantly increased in fish that received the PRO+RGV 2% and PRO+RGV 3% diets. The highest lymphocyte percentage was recorded in fish that were fed PRO+RGV diets compared to other diet groups. The levels of serum cholesterol and triglycerides were reduced with an increasing level of RGV in the PRO‐supplemented diets, and the lowest content of triglycerides (328.5 mg/L) was observed in the PRO+RGV 3% treatment. Moreover, the highest levels of serum (42.8 U/mL) and skin mucosal (36.1 U/mL) lysozyme activities were recorded for the PRO+RGV 3% group. Overall, the combination of PRO and 3% RGV in the Rainbow Trout diet can act as a growth promoter and immunostimulant.

Aquaculture, facing challenges of drug resistance and infectious diseases, explores innovative solutions. This study investigates the effects of supplementing juvenile rainbow trout diets with Lactobacillus acidophilus(PRO) and fermented red grape vinegar (RGV) on growth, carcass composition, and intestinal morphology. In a trial involving 720 specimens, the PRO+RGV 3% treatment demonstrated significant improvements in Weight Gain (WG), Specific Growth Rate (SGR), and Survival Rate (SR). Carcass analysis indicated increased crude protein and decreased moisture and crude fat percentages in the PRO+RGV 3% group. Notably, intestinal morphology showed enhancements in microvilli dimensions and goblet cell count in the PRO+RGV 3% group. Additionally, the PRO+RGV 3% diet led to higher levels of Lactic Acid Bacteria (LAB) and Total Volatile Fatty Acids (TVAC) compared to other groups. This study underscores the synergistic benefits of RGV and L. acidophilus, emphasizing their positive impact on rainbow trout health.