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

Document Type : Research Paper

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Abstract

The effects of using commercial probiotic Lactobacillus in the diet of common carp (Cyprinus carpio) on the chemical composition of fishfillets and blood biochemical parameters were studied in this investigation.In this order, 243 fish fed the commercial probiotic Lactobacillus diet with two treatments including the concentration of zero (control group, C), 103 CFUg-1 (treatment A) and 106 CFUg-1 (treatment B) of this probiotic.The results showed that the fat content of fish fillets was the highest in group B and lowest in group A, whereas the results of both these treatments were significantly different from group C (p<0.05).Fish in the group C had the lowest amounts of ash as compared to the fish fed with probiotics. The highest and the lowest amounts of moisture were seen in group A and B, respectively. The moisture content of both these treatments were significantly different from group C (p<0.05). Group A showed the highest amount of protein which was not significantly different from other groups (p>0.05). The highest and lowest amounts of cholesterol and triglycerides were seen in group B and A, respectively. Serum total protein decreased during the experiment, whereas the amount of albumin increased. Accordingly, this investigation recommends the use of 106 CFUg-1 (treatment B) of probiotic Lactobacillus in fish diet to improve the nutritional value of common carp.

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Iranian Scientific Fisheries Journal
Volume 26, Issue 2
July and August 2017
Pages 101-110

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