Effect of Bacillus subtilis as a probiotic on protein, lipid content, and trypsin and chymotrypsin enzymes in rainbow trout biometry (Oncorhynchus mykiss)
2019
Sahraei, Fereshte | Ahari, Hamed | Kakoolaki, Shapoor
This study investigated the effect of Bacillus subtilis IS02 as a probiotic bacterium in four different treatment conditions, namely T₁ (no probiotic), T₂ (10⁶), T₃ (10⁷), and T₄ (10⁸) cfu/g of B. subtilis IS02 in the diet of rainbow trout for 30 days, on the protein content, lipid content, trypsin and chymotrypsin enzyme activity, and the bioassay. The protein content and lipid content were measured using the Kjeldahl and Soxhlet methods, respectively.T₄ had the highest amount of measured protein (25.30%) while T₁ had the lowest amount (15.90). The T₄ treatment had a significant effect (P value = 0.001) on improving the protein content as well as the trypsin and chymotrypsin enzyme activity. In contrast, there was no significant difference in terms of the weight gain and specific growth rate between the treatments. Additionally, the results showed that the T₃ treatment had a significant effect on increasing the protein content of the carcass, although the effect was not significant in relation to the lipid content. B. subtilis IS02 in a concentration range of 10⁷–10⁸ cfu/g could be employed to improve the protein productive value, trypsin and chymotrypsin enzyme activity, and protein content of the carcass.
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