Richard Le Boucher, Mathilde Dupont-Nivet, Marc Vandeputte, Thierry Kerneïs, Lionel Goardon, Laurent Labbé, Béatrice Chatain, Marie Josée Bothaire, Laurence Larroquet, Françoise Médale, Edwige Quillet

Genetic adaptation to dietary environments is a key process in the evolution of natural populations and is of great interest in animal breeding. In fish farming, the use of fish meal and fish oil has been widely challenged, leading to the rapidly increasing use of plant-based products in feed. However, high substitution rates impair fish health and growth in carnivorous species. We demonstrated that survival rate, mean body weight and biomass can be improved in rainbow trout (Oncorhynchus mykiss) after a single generation of selection for the ability to adapt to a totally plant-based diet (15.1%, 35.3% and 54.4%, respectively). Individual variability in the ability to adapt to major diet changes can be effectively used to promote fish welfare and a more sustainable aquaculture.