EFFECT OF ROBIOTIC BAKERY YEAST (SACCHAROMYCES CEREVISIAE) ON GROWTH AND SURVIVAL OF RUTILUS RUTILUS CASPICUS

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MOHAMMAD NEJAD SHAMOUSHAKI M.; MAZINI M.

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Journal: Journal of Aquaculture Development Year:2012 | Volume:6 | Issue:1 Page(s): 103-111

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Information Journal Paper

Title

EFFECT OF ROBIOTIC BAKERY YEAST (SACCHAROMYCES CEREVISIAE) ON GROWTH AND SURVIVAL OF RUTILUS RUTILUS CASPICUS

Author(s)

MOHAMMAD NEJAD SHAMOUSHAKI M. | MAZINI M. | Issue Writer Certificate

Keywords

RUTILUS RUTILUS CASPICUSQ2

PROBIOTICSQ2

SACCHAROMYCES CERVISIAEQ2

GROWTHQ2

SURVIVALQ2

Abstract

Feeding, the highest costs in aquaculture, are included. By food components and low-cost alternative to high levels can help to develop aquaculture. PROBIOTICS, live microorganisms that are favorable or its or their metabolites as dietary supplements are used in farm animals. The use of PROBIOTICS in aquaculture is for two reasons: To improve the aquatic environment and to introduce beneficial microflora to the gastrointestinal tract. PROBIOTICS, produce vitamins, toxic compounds in the diet and desensitization of non-digestible particles can stimulate appetite and improve nutrition in the host. This study was conducted for 6 weeks in the center propagation of fish bone in Syjuval, Bandar Turkman, Golestan province. The tests conducted on 4 treatments and 3 replications were as follows: control treatment that was used SFK food, treatment 2: 106 colony forming units, treatment 3: 107 colony forming units, treatment 4: 108 colony forming units. Feeding rate was 10% of total body weight of fingerlings. Physical and chemical factors were so controlled through the experiment that the amount of dissolved oxygen was fixed on 5.5 - 6 ppm, the temperature 26±2 0C and pH 7.5 - 8. RUTILUS RUTILUS CASPICUS were fed during the experimental period with SFC foods containing: 8.7 % moisture, 11.2 % ash, 32 % protein and 10.5 % fat. According to the results of this study, it was shown that various color tanks affect body weight and length gain of fish and these differences are significant (p < 0.05). Maximum weight and length of body was in treatment 4 with black. Results also showed that there is significant difference in the rate of SGR, BWI%, GR and CF (p<0.05). However, there were no significant deifferences with regard to the amount of FCR and SURVIVAL (p >0.05). This study showed that use of black tanks make better GROWTH in RUTILUS RUTILUS CASPICUS. According to the results of this study, there were shown that between treatments means of body weight of fish observed differences are statistically significant (P<0.05). Maximum weight and length were the treatment 2 with 106 colony forming units. Also no significant differences in FCR and CF rate were observed (P>0.05) while no significant difference in the rate of GR,% BWI, SGR and SURVIVAL were observed (P<0.05). Results showed that use of the yeast SACCHAROMYCES CERVISIAE is better GROWTH in RUTILUS RUTILUS CASPICUS.

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APA: Copy

MOHAMMAD NEJAD SHAMOUSHAKI, M., & MAZINI, M.. (2012). EFFECT OF ROBIOTIC BAKERY YEAST (SACCHAROMYCES CEREVISIAE) ON GROWTH AND SURVIVAL OF RUTILUS RUTILUS CASPICUS. JOURNAL OF AQUACULTURE DEVELOPMENT, 6(1), 103-111. SID. https://sid.ir/paper/242024/en

Vancouver: Copy

MOHAMMAD NEJAD SHAMOUSHAKI M., MAZINI M.. EFFECT OF ROBIOTIC BAKERY YEAST (SACCHAROMYCES CEREVISIAE) ON GROWTH AND SURVIVAL OF RUTILUS RUTILUS CASPICUS. JOURNAL OF AQUACULTURE DEVELOPMENT[Internet]. 2012;6(1):103-111. Available from: https://sid.ir/paper/242024/en

IEEE: Copy

M. MOHAMMAD NEJAD SHAMOUSHAKI, and M. MAZINI, “EFFECT OF ROBIOTIC BAKERY YEAST (SACCHAROMYCES CEREVISIAE) ON GROWTH AND SURVIVAL OF RUTILUS RUTILUS CASPICUS,” JOURNAL OF AQUACULTURE DEVELOPMENT, vol. 6, no. 1, pp. 103–111, 2012, [Online]. Available: https://sid.ir/paper/242024/en

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