The effects of probiotic Lactobacillus casei and silver nano-particle levels on growth performance and carcass composition of common carp (Cyprinus carpio) fry

Document Type : Research Paper

Authors

1 PhD Student in Aquatic Production and Exploitation, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Assistant Professor in Offshore Fisheries Research Center, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Chabahar, Iran

3 M.Sc. Student in Aquaculture, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

4 Associate Professor in Department of Aquatic Production and Exploitation, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

The aim of this study was to investigate the growth parameters and carcass composition of common carp (Cyprinus carpio) treated by silver nanoparticles and probiotic Lactobacillus casei. A total of 250 fry carp with mean weight 23±2.4g were divided into three treatments include without probiotics, probiotics level A (106 CFU/mL) and level B (107 CFU/mL) for 42 days. Each group was exposed to 50% of nano-silver LC50 for 10 days. Protein was determined with total nitrogen by a Kjeldahl method, crude fat by fat dissolving in the ether and determines where to Soxhlet, ash by putting the sample in electric oven and moisture was measured by drying the samples. Results showed that moisture, body weight index (BWI) and condition factor (CF) were reduced in nano silver treatments; however, fat, protein and BWI increased within the influence of nanosilver. Although neutralize the effect of probiotic on nanosilver had the positive effect on moisture, fat and BWI indices. In conclusion, probiotics neutralize some undesirable effects of silver and had a positive synergistic effect on the growth of common carp fry.

Keywords

Aquatic Physiology and Biotechnology
Volume 5, Issue 4
March 2018
Pages 73-90

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