Optimizing the chemical composition of fish fillets and blood biochemical parameters of common carp (Cyprinus carpio) using various levels of commercial probiotic Lactobacillus (Lactobacillus acidophilus) in the diet
2017
Baesi, F. | Aberomand, A. | Ziaienezhad, S. | Javaheri Baboli, M.
In this study, the effects of lactobacillus probiotic on chemical composition and blood biochemical parameters were studied. A total of 243 fish, with two treatments with probiotic concentration of zero (control, C), 103CFUg-1 (Treatment A) and 106CFUg-1 (Treatment B) were carried out. The results showed that fat content of fillet fish in group B the highest and lowest percentage in group A was assigned to itself, that it is in both treatments showed a significant difference compared to group C. Sturgeon Group C has the lowest ash content than the fish were fed with probiotics. A maximum amount of moisture in the treatment of treatment B was the lowest it belongs to a group C were significantly different (p <0.05). Patients with the highest percentage of protein than other treatments but there was no significant difference. Most cholesterol and triglycerides in the treatment of B and A was the lowest of the treatment. During the testing period but decreased total serum protein albumin increased. Accordingly, it can be suggested that the use of probiotics to improve the nutritional value of common carp.
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