Moringa oleifera is renowned for its high antioxidant activity. However, few studies have been conducted on its effects on aquatic animals. The aim of this experiment was to investigate the optimal fermentation process of M. oleifera leaves and to evaluate the effects of fermented M. oleifera leaves on crayfish (9.11 ± 0.3 g) in terms of growth performance, antioxidant capacity, and gut microbiological parameters. By optimizing the fermenting material/water ratio, fermentation time, temperature, and strain, the optimal fermentation conditions of a 10% water ratio + 48 h + 30 °C + inoculation with 2% B. amyloliquefaciens (10⁷ CFU mL⁻¹) were obtained. These conditions resulted in notable increases in the contents of the total protein, total phenols, flavonoids, and amino acids (p < 0.05) while also leading to a notable decrease in the content of tannins in contrast to those of unfermented M. oleifera leaves (p < 0.05). The fermented M. oleifera (FMO) leaves were incorporated at five concentrations, including 0% (control (CT)), 0.25% (0.25FMO), 0.5% (0.5FMO), 1% (1FMO), and 2% (2FMO). The results showed that the 1FMO group performed better in terms of the final body weight (FBW), weight gain rate (WGR), and specific weight gain rate (SGR) compared with the CT group (p < 0.05). In addition, amylase and lipase activities were significantly higher in the 1FMO and 2FMO groups compared with the other groups (p < 0.05). The fermented M. oleifera leaves significantly increased the catalase (CAT) activity in the crayfish (p < 0.05). The superoxide dismutase (SOD) activity was significantly increased in the 0.25FMO, 1FMO, and 2FMO groups, and the malondialdehyde (MDA) content was significantly decreased while the glutathione peroxidase (GSH-Px) content was significantly increased in the 0.5FMO, 1FMO, and 2FMO groups (p < 0.05). Furthermore, the 1FMO group was observed to significantly increase the abundance of Firmicutes while simultaneously reducing the abundance of Aeromonas (p < 0.05) and adjusting the structure of the intestinal microbiome. In conclusion, this study established the optimal fermentation conditions for M. oleifera and obtained a product with high nutrient and low tannin contents. Furthermore, the incorporation of 1% FMO was demonstrated to facilitate growth, enhance the antioxidant capacity, and optimize the gut microbiology in crayfish.

Traditional table tennis physical education teaching often involves repetitive mechanical motion exercises. Such training can gradually diminish elementary students' motivation during the learning process. Learning motivation plays a crucial role in sports, and teaching methods based on the ARCS motivation model can effectively enhance students' classroom learning enthusiasm. The purpose of this study was to investigate the effectiveness of the ARCS motivational model in the teaching of table tennis lessons in primary schools. The experimental group was instructed using the ARCS motivational model teaching method, whereas the control group received traditional teaching methods. Following a 16-week teaching period, the participants completed the Course Interest Questionnaire (CIS) and underwent a skill level assessment. The results showed: (1) The experimental group demonstrated significantly greater motivation to learn, leading to a notable improvement in confidence and satisfaction levels when compared to the control group (P < 0.01).(2) The experimental group gained significant improvement in terms of 1-min setting and bobbing of the forehand and backhand, and 1-min continuous attacking of the forehand and backhand(P < 0.05). The results indicate that incorporating the ARCS motivational model into table tennis significantly improved students' motivation and achievement.