Effect of different levels of Lactobacillus casei as probiotic on some digestive enzymes of rainbow trout (Oncorhynchus mykiss) fingerlings

Document Type : Research Paper

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Abstract

Probiotics are generally defined as live microbial food supplement which improves the balance of the host animal’s intestinal flora and the absorption of nutrients from the intestine. The aim of this study was to evaluate the effect of different levels of Lactobacillus casei (PTCC1608) on some digestive enzymes of rainbow trout (Oncorhynchus mykiss)fingerlings. Four thousand eight hundred fingerlings (average weight 32.6±5.5g) were randomly divided into 4 groups with three replicates (each with 400 fish). The control group fed with basal diet and the other groups were fed with 5×106 (A), 5×107 (B) and 5×108(C) CFU/mL L. casei for 60 days. Activities of digestive enzymes were examined at 0 and 60 days of study. Results showed significantly increased intestine enzymes (α-amylase, trypsin, chemotrypsin) of rainbow trout (P<0.05) at 5×106CFU/ml concentration on day 60 compared to the control group, however on day 60, no difference between other treatments and control group was observed (P>0.05). Alkaline phosphatase, lipase and protease activity at 5×106 and5×107CFU/mL concentration on day 60 showed significantly difference compared to the control group (P<0.05). These results suggest that dietary supplementation of food with L. casei at 5×106CFU/mL concentration is suitable for enhancing the digestive enzymes activity of O. mykiss but higher concentrations of these probiotics have negative effects on O. mykiss.

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Aquatic Physiology and Biotechnology
Volume 4, Issue 4
March 2017
Pages 29-45

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