Download Effect of Different Levels of Dietary Supplementation of

Journal of the Persian Gulf
(Marine Science)/Vol. 3/No. 9/September 2012/10/15-24
Effect of Different Levels of Dietary Supplementation
of Saccharomyces cerevisiae on Growth Performance,
Feed Utilization and Body Biochemical Composition
of Nile Tilapia (Oreochromis niloticus) Fingerlings
Asadi Rad, Mohammad; Zakeri, Mohammad*; Yavari, Vahid; Mousavi, Seyed Mohammad
Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of
Marine Science and Technology, Khorramshahr, IR Iran.
Received: July 2012
Accepted: September 2012
© 2012 Journal of the Persian Gulf. All rights reserved.
Abstract
This study was conducted to evaluate the effect of different levels of dietary supplementation of
Saccharomyces cerevisiae on growth performance, feed utilization and body biochemical composition of
Oreochromis niloticus fingerlings. Four diets containing supplementation at levels of 0, 0.5, 1 and 2 g kg−1
were fed to fingerlings of Nile tilapia (5.01±0.21 g) in four replicate tanks twice daily to apparent satiation
for 56 days. Growth performance increased significantly (P<0.05) with the increase in dietary yeast levels.
The highest growth was obtained at 1.0–2.0 g yeast kg−1 diet. The lowest feed conversion ratio was
obtained at 2.0 g yeast kg−1 diet. Linear relationship was found between dietary supplementation levels
and protein efficiency ratio. Hepatosomatic index did not display any significant difference among the
treatments. Whereas, Viscerosomatic index of O. niloticus fingerlings was significantly (P<0.05) affected
by various supplementation levels. S. cerevisiae quantity significantly (P<0.05) affected whole fish body
composition except for moisture and ash, which did not differ. The results of the present study indicated
clearly that the supplementation of S. cerevisiae (1.0 g yeast kg−1 diet) enhanced the growth performance
and feed utilization of O. niloticus fingerlings.
Keywords: Saccharomyces cerevisiae, Growth performance, Feed utilization, Body composition, Oreochromis
niloticus fingerlings
on a wide variety of natural and artificial diets, are the
most abundantly cultured species worldwide (Welker
and Lim, 2011). They are presently cultured in virtually
all types of production systems, in both fresh and salt
water, and in tropical, subtropical and temperate
climates (Fitzsimmons, 2006). Tilapia dominate both
small and large scale aquaculture in many tropical and
subtropical countries, both as low price commodity for
mass consumption as a staple protein source and as a
1. Introduction
Tilapia, because of their enormous adaptability to a
wide range of physical and environmental conditions,
ability to reproduce in captivity, relative resistance to
handling stress and disease-causing agents compared
to other cultured finfish species, good flesh quality,
feed on a low trophic level and excellent growth rate
*
E-mail: [email protected]
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Asadi Rad et al. / Effect of Different Levels of Dietary Supplementation of Saccharomyces…
high value, upscale product for export markets (Lim
and Webster, 2006). However, they are increasingly
recognized as the species of choice for intensive
aquaculture and are likely to become the most
important cultured fish in the world (He et al., 2009).
Probiotics are live microbial feed supplement which
beneficially affect the host animal by improving its
intestinal balance as supplements to improve growth
(Fuller, 1989; Kesarcodi-Watson et al., 2008) and in
some cases as a mean of replacing antimicrobial
compounds (Moriarty, 1997). On the other hand, their
effectiveness to mitigate the effects of stress, resulting
in a greater production (Ghazalah et al., 2010). Current
probiotic applications and scientific data on
mechanisms of action indicate that non-viable
microbial components act in a beneficial manner and
this benefit is not limited just to the intestinal region
(Salminen et al., 1999). Multiple ways exist in which
probiotics could be beneficial and these could act either
singly or in combination for a single probiotic. These
include: inhibition of a pathogen via production of
antagonistic compounds, competition for attachment
sites, competition for nutrients, alteration of enzymatic
activity of pathogens and nutritional benefits such as
improving feed digestibility and feed utilization (Fuller,
1989; Fooks et al., 1999; Gatesoupe, 1999; Bomba et
al., 2002). Olvera et al. (2001) concluded that yeast
have a positive effect on fish performance when
cultured under stress condition of lowering dietary
protein, leading to improving growth and feed
efficiency. Many studies concluded the positive effect
of using viable microorganisms in probiotic mixtures
into diets of fish (Li and Gatlin 2004; Brunt and Austin,
2005; Pangrahi et al., 2005; Barnes et al., 2006; AboState et al., 2009).
There are a wide range of microalgae, yeast
(Saccharomyces), gram positive (Bacillus, Lactococcus,
Micrococcus, Carnobacterium, Enterococcus, Lacobacillus,
Streptcoccus, Weisslla) and gram negative bacteria
(Aeromonas,
Alteromonas,
Photorhodobacterium,
Pseudomonas and Vibrio) that have been evaluated as a
probiotics (Gastesoupe, 1999). Among probiotics, the
case of Saccharomyces cerevisiae, so called,
"baker’s yeast", is a unicellular fungus. Possible use
of baker’s yeast in fish diets has many advantages.
Firstly, it can be produced rapidly, easily and
inexpensively and, at the same time, it is very stable.
Secondly, it can be recycled from other industries
and is also a natural substances with no negative
effects both to the animals and to the environment
(Tewary and Patra, 2011). The oral administration or
injection of the S. cerevisiae has been shown to
increase growth performance of tilapia and carp
(Korkmaz and Cakirogullari, 2011; He et al., 2009).
Lara- Flores et al. (2003) evaluated the effects of
probiotics on growth performance in Nile tilapia.
They found that the fry fed diets with the yeast
Saccharomyces cerevisiae supplement exhibited greater
growth than those fed the same diet without probiotic.
The present paper discusses the effects of the dietary
intake of the S. cerevisiae as supplementary feed
compared to controled diets.
2. Materials and Methods
2.1. Experimental System
The experiment was conducted in 16 polyethylene
tanks in Aquaculture Wet Laboratory, Department of
Fisheries, Faculty of Marine Natural Resources,
Khorramshahr University of Marine Science and
Technology, Iran. Each tank was filled with freshwater
up to level of 50 Cm and maintained constant
throughout the experimental period of 56 days. About
270 healthy tilapia fingerlings used in the experiment
were purchased from University of Applied Science,
Ahwaz, Iran. The fingerlings were acclimatized in tank
for two weeks to prevailing laboratory condition of
water temperature (31-33 °C) and pH (7.42–7.53).
Aeration was provided continuously except during
feeding to maintain dissolved oxygen above 6 mg L−1.
During this period, the fingerlings were fed to satiation
twice a day with controled diet. After acclimatization,
12 normal and healthy tilapia fingerlings were
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Journal of the Persian Gulf (Marine Science)/Vol. 3/No. 9/September 2012/10/15-24
randomly selected, weighed and assigned to a different
tank. Before weighing, fish were anesthetized using
MS-222 (60 mg L−1) to reduce their stress. The average
initial body weight and length of fingerling were
5.01±0.21 g and 2.74±0.18 Cm, respectively. The water
quality (pH, DO, Alkalinity, Ammonia) of the
experimental tank was monitored periodically once in a
week following the methods of APHA (1992) and
maintained at normal level. During this period, all fish
were exposed to a natural photoperiod (light periods
ranging from 12 h to 13 h) with similar light conditions
for all tanks. Four replicates (quadruplicate) were
followed for each treatment.
30 min after feeding by pipetting and then, dried at
75°C. After every 14 days, all fishes from each tank
were weighed individually for recording weight.
During the experimental period, water in each ant was
refreshenrd with the same freshwater 25% of original
volume, once a day (Table 1).
2.3. Proximate Analysis
Initial body composition of fish was analyzed from
15 samples of fish frozen at -20 °C prior to the
commencement of trial. At the end of experiment, all
fish were weighed. Three fishes from each replicate
were sacrificed for the analysis of proximate
composition of body. In addition, three fishes from
each tank were dissected and liver and viscera were
weighed to determine hepatosomatic index (HSI) and
viscerosomatic index (VSI), respectively. Proximate
composition of experimental diets and whole body
proximate composition were analyzed using standard
methods (AOAC, 1997). Each analysis was conducted
in triplicate. Moisture was determined by drying the
samples in an oven at 105 °C for 24 h to a constant
weight; Ash was determined by incineration of samples
in a muffle furnace at 550 °C for 12 h; Crude protein
(N6.25) was measured by Auto kjeldahl unit (Buchi,
German; model B-414, K-438, K-371 and K-370);
Total lipid was extracted from samples by
homogenization in chloroform and methanol (2:1, v/v)
(Bligh and Dyer, 1959), methylated and transesterified
with boron trifluoride in methanol (AOAC, 1997).
Gross energy was calculated based on 0.017, 0.0398
and 0.0237 MJ/g for carbohydrate, lipid and protein,
respectively.
2.2. Feeding Trial
The formulation of the basic diet was as such to give
41.10% crude protein, 12.76% lipid, 7.59% ash,
30.89% carbohydrate and 6.87% moisture. Four diets
(control, Exp-1, Exp-2 and Exp-3) were prepared, each
supplemented with 0, 0.5, 1 and 2 g kg−1 probiotics diet,
respectively. Dry yeast was added to diet. The diets
were prepared by thoroughly mixing the dry ingredients
with oil, then adding cold water until stiff dough
resulted. The dough was placed into a grinder for
through mixing and extruded through 1.0 mm diameter
strand. Diet was stored at -20 °C until used. Control
feed was prepared in the same way without the addition
of yeast. Proximate composition of the four prepared
feeds (Conttrol, Exp-1, Exp-2, Exp-3) are detailed in
(Table 1). During the experimental periods, fish were
hand-fed to satiation twice a day (about 09:00 and
17:00) with corresponding supplementary levels.
Uneaten food in the tank of each replicate was collected
Table 1. Proximate composition of experimental probiotic diet (g 100 g dry diet − 1)a
Experimental
Gross Energy
Moisture
Crude protein
Fat
Ash
Carbohydrateb
diets
(MJ g-1)c
Control
7.78±0.14
41.85±0.17
12.36±0.07
7.32±0.14
30.89±0.48
2.01±0.02
Exp-1
7.21±0.09
41.31±0.24
12.70±0.10
7.34±0.07
31.44±0.52
2.02±0.01
Exp-2
6.34±0.05
40.87±0.32
12.78±0.11
8.01±0.07
32.00±0.59
2.02±0.01
Exp-3
6.16±0.12
40.37±0.31
13.18±0.15
7.67±0.11
32.52±0.64
2.03±0.02
a
Value are means of three replicate samples per diet.
b
Carbohydrate, calculated by difference.
c
Gross energy, calculated based on 0.017, 0.0398 and 0.0237 MJ/g for carbohydrate, lipid and protein, respectively.
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Asadi Rad et al. / Effect of Different Levels of Dietary Supplementation of Saccharomyces…
2.4. Data analysis
correlate the results obtained. A one-way analysis of
variance (ANOVA) was used to determine differences
among supplementary levels, using SPSS 11.5
statistical software. Differences were considered
significant at an alpha of 0.05 (P<0.05). Tukey’s HSD
multiple comparison test was used to determine
significant differences among means.
Growth performance was determined and feed
utilization was calculated as following:
(1) Daily weight gain (DWG, g) = [mean final body
weight (g)- mean initial body weight (g)]/number of
days.
(2) Body weight gain (BWG, %) = [(final body
weight (g) - initial body weight (g)) /initial body weight
(g)] ×100.
(3) Specific growth rate (SGR, % day− 1) = [(Ln
final weight- Ln initial weight) ×100]/ duration in
days.
(4) Condition factor (CF) = (fish mass / fish total
length3) ×100.
(5) Feed conversion ratio (FCR) = [dry weight of
feed (g)/ wet weight gain (g)].
(6) Protein efficiency ratio (PER) = Increment in
body weight (g)/ protein intake (g).
(7) Daily feed intake (FI, g d− 1fish− 1)= diet
consumed × 100 / duration in days /fish number per tank
(8) Hepatosomatic index (HIS) = [weight of liver
(g)/total weight of fish (g)] ×100.
(9) Viscerosomatic index (VSI) = [weight of
viscera (g)/total weight of fish (g)] ×100.
Data are expressed as mean ± standard error. Simple
linear and non-linear regressions were performed to
3. Results
The growth performance and feed utilization of O.
niloticus fingerlings fed different levels of dietary
supplementation of S. cerevisiae are given in Table
2. Final fish weight, weight gain, and specific growth
rate increased significantly (P<0.05) with the
increase in dietary yeast levels. While, there were not
significantly different from these parameters by diet
Exp-3 and Exp-2. The highest growth was obtained at
1.0 –2.0 g yeast kg−1 diet, whereas the control diet
produced the lowest growth. Results showed that daily
weight gain did not display any significant difference
among the four dietary supplementation levels.
Condition factor was influenced by dietary treatment,
with fish fed diet containing 1.0 g yeast kg−1 diet
showed significantly higher CF as compared to the
other diets. While, there was not significantly different
from CF by diet Exp-2 and Exp-3.
Table 2. Growth performance and feed utilization of O. niloticus fingerlings fed different levels of dietary supplementation of S.
cerevisiae
Treatmenta
Control
Exp-1
Exp-2
Exp-3
Initial Weight (g)
5.02±0.22
4.93±0.26
5.05±0.22
5.05±0.22
Final Weight (g)
12.27±0.33 c
12.82±039 b
13.33±0.45 a
13.35±0.48 a
7.89±0.26 b
8.28±0.28 a
8.30±0.24 a
Weight gain (g)
7.25±0.23 c
b
0.13±0.01
0.14±0.01
0.15±0.01
0.15±0.01
DWG (g)
144.3±2.26 c
160.1±1.98 b
164.0±2.14 a
164.5±1.77 a
BWG b (%)
b
−1
b
ab
a
1.60±0.04
1.71±0.03
1.73±0.01
1.74±0.02 a
SGR (% day )
b
b
b
a
0.87±0.01
0.88±0.01
1.07±0.01
1.06±0.01 a
CF
1.47±0.03 a
1.34±0.05 b
1.19±0.04 c
1.14±0.04 c
FCR b
b
c
bc
b
1.65±0.02
1.82±0.03
2.05±0.03
2.14±0.01 a
PER
10.67±0.10 a
10.55±0.09 a
9.83±0.09 b
9.43±0.11 c
DFI b (g d− 1fish− 1)
b
HIS (%)
2.10±0.01
2.21±0.02
2.16±0.02
2.08±0.01
7.41±0.12 c
7.72±0.17 b
8.13±0.14 a
7.54±0.15 bc
VSI b (%)
Mean ± SE values (n=6) with different superscripts in each row are significantly different (P<0.05).
a
Control, Exp-1, Exp-2 and Exp-3 supplemented with 0, 0.5, 1 and 2 g S.cerevisiae kg−1 diet, respectively.
b
DWG (Daily weight gain), BWG (Body weight gain), SGR(Specific growth rate), CF ( Condition factor), FCR (Feed conversion
ratio), PER (Protein efficiency ratio), DFI ( Daily feed intake), HIS (Hepatosomatic index), VSI (Viscerosomatic index).
Parameters
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Journal of the Persian Gulf (Marine Science)/Vol. 3/No. 9/September 2012/10/15-24
The lowest FCR was obtained at 2.0 g yeast kg−1
diet. It was not significantly different from FCR by
diet Exp-3 and Exp-2. Fish fed the control diet
consumed less feed giving a higher FCR. On the
other hand, S. cerevisiae supplementation improved
protein efficiency ratio; linear relationship was found
between dietary supplementation levels and PER.
However, fish fed 1.0–2.0 g yeast kg−1 diet had the
highest PER. Conversely, fish fed controled diet
consumed more diet than the other treatments. HSI
did not display any significant difference among the
treatments. Whereas, VSI of O. niloticus fingerlings
were significantly (P<0.05) affected by various S.
cerevisiae levels, with fish fed diet containing 1.0 g
yeast kg−1 diet showed significantly higher VSI as
compared to the other treatments.
Proximate composition (% wet weight) of whole
body of O. niloticus fingerlings fed different levels of
dietary supplementation of S. cerevisiae is shown in
Table 3. S. cerevisiae supplementation significantly
(P<0.05) affected whole fish body composition except
for moisture and ash, which did not differ (P>0.05).
The body protein content significantly increased
linearly (57.78±0.8 %) with enhanced feeding
supplementation levels up to 1% (Table 3) but no
further increase was observed when feeding
supplementation levels was increased beyond 1%.
Generally, yeast supplementation appeared to improve
protein content. While, fish fed the control diet had the
lowest body protein content. Biochemical analysis of
carcass of O. niloticus fingerlings showed that increasing
levels of S. cerevisiae supplementation resulted in an
increase in the content of body lipid. Fish fed
diets containing 1.0 g yeast kg−1 exhibited higher
lipid content (P<0.05). Whereas, the fish fed control
diet produced the lowest lipid content.
4. Discussion
Since the first use of probiotics in aquaculture, a
growing number of studies have demonstrated their
ability to increase the growth rate and welfare of
farmed aquatic animals (Lara-Flores et al., 2003;
Carnevali et al., 2004; Macey and Coyne, 2005; Wang
et al., 2005; Wang and Xu, 2006; Wang, 2007).
Brewer’s yeast, S. cerevisiae has been recognized to
have the potential as a substitute for live food in the
production of certain fish (Nayar et al., 1998) or as a
potential replacement for fish meal (Oliva-Teles and
Gonçalves, 2001). Researchers have evaluated the
nutritional value of brewers yeast, S. cerevisiae in Nile
tilapia (Medri et al., 2005; Abdel-Tawwab et al.,
2008; Korkmaz and Cakirogullari, 2011), Rohu
(Tewary and Patra, 2011), lake trout (Rumsey et al.,
1990), rainbow trout (Rumsey et al., 1991) and sea
bass (Oliva-Teles and Goncalves, 2001) by comparing
growth performance and feed utilization.
According the results of this study, an
improvement of the growth rate of the tilapia, O.
niloticus, one of the most important farmed species
for the world, was as a result of supplemented feed
with S. cerevisiae. Probiotics may improve digestion
by stimulating production of digestive enzymes or
through other alterations in the gut environment,
which could translate to improved growth
performance (Welker and Lim, 2011).
Table 3. Proximate composition (% wet weight) of whole body of O. niloticus fingerlings fed different levels of dietary supplementation
of S. cerevisiae.
Treatmenta
Parameters
Initial
Control
Exp-1
Exp-2
Moisture
74.82±0.5
73.91±0.7
72.21±0.7
72.39±0.8
Crude protein
55.47±1.2 c
56.87±1.1 b
57.45±1.2 ab
57.78±0.9 a
Crude lipid
25.66±0.9 c
26.13±0.8 b
26.19±0.7 b
26.78±0.8 ab
Ash
13.57±0.7
13.33±0.5
14.28±0.6
14.16±0.5
Mean ± SE values (n=3) with different superscripts in each row are significantly different (P<0.05).
a
Control, Exp-1, Exp-2and Exp-3 supplemented with 0, 0.5, 1 and 2 g S.cerevisiae kg−1 diet, respectively.
19
Exp-3
71.87±0.7
55.70±1.1 c
27.11±0.9 a
13.83±0.6
Asadi Rad et al. / Effect of Different Levels of Dietary Supplementation of Saccharomyces…
tilapia (Abdel-Tawwab et al., 2008). Evidence is
available that indicates gastrointestinal bacteria take
part in the decomposition of nutrients, provide the
macroorganisms
with
physiologically
active
materials (Bairagi et al., 2002, 2004; Ramirez and
Dixon, 2003; Sugita et al., 1992, 1997; Waché et al.,
2006; Wang, 2007; Wang and Xu, 2006; Ai et al.,
2011), and thus facilitate feed utilization and
digestion. This may account for the enhanced PER
by dietary S. cerevisiae supplementation in the
present study. Lara-Flores et al. (2003) found that the
addition of live yeast improved diet and protein
digestibility, which may explain the better feed
efficiency seen with yeast supplements. Similar
observations were made in sea bass (Tovar et al.,
2002) and rainbow trout (Waché et al., 2006). No
explanation on the mechanism responsible for the
improved protein utilization is provided, but bacteria,
including Aeromonas commonly found in the gut of
tilapia, are known to produce proteases (Nayak,
2010b). Gut microbes produce amino acids that are
utilized by tilapia (Newsome et al., 2011). The
evidence showed that symbiotic gut microbes in
tilapia contributed to nutrient production substantially,
especially when nutrient requirements were not being
fully met by the diet (Welker and Lim, 2011).
S. cerevisiae supplementation significantly affected
the whole-fish body protein and lipid contents. AbdelTawwab et al. (2008) suggested that yeast
supplementation played a role in enhancing food intake
with a subsequent enhancement of fish body
composition. Moreover, due to the nutrient utilization
and the high nutrient digestibility, the deposited
nutrients increased. On the other hand, changes in
protein and lipid content in fish body could be linked
with changes in their synthesis, deposition rate in
muscle and/or different growth rate (Smith, 1981;
Fauconneau, 1984; Soivio et al., 1989; Abdel-Tawwab
et al., 2006; 2008). However, Abdel-Tawwab et al.
(2008) reported that fish fed the controled diet had the
lowest
protein
content.
However,
yeast
supplementation appeared to have improved protein
The gut microbial population is also important to the
nutrition of fish by increasing nutrient uptake and
utilization, production of enzymes, amino acids, shortchain fatty acids and vitamins, and improved digestion
(Merrifield et al., 2010; Nayak, 2010a; Welker and
Lim, 2011). In the present study, linear relationship was
found between dietary supplementation of S. cerevisiae
level and growth performance. Abdel-Tawwab et al.
(2008) reported that weight gain and specific growth
rate of tilapia increased significantly (P<0.05) with the
increase in dietary yeast levels. Fish fed the diet
containing S. cerevisiae exhibited the greatest increase
in growth performance, which was attributed to
significantly higher activity of alkaline phosphatase
(Gawlicka et al., 2000; German et al., 2004). LaraFlores et al. (2003; 2010) revealed that S. cerevisiae
supplementation produced significantly higher weight
gain and feed utilization efficiency in tilapia fed diets
containing 27% or 40% crude protein compared to the
controled diet. Similar pattern that improved growth
performance in tilapia fed S. cerevisiae diets have been
reported by Marzouk et al. (2008), Osman et al. (2010)
and Ozório et al. (2012). Despite that, Shelby et al.
(2006) and He et al. (2009) revealed that growth
performances of tilapia were not significantly
influenced by different dietary supplementation of S.
cerevisiae levels. This might be because of differences
in experimental conditions, water quality and duration
of study, 56 days in this study.
The present study showed that inverse relationship
existed between dietary supplementation of S.
cerevisiae level and FCR. Whereas, linear trend was
observed in PER with increasing trend associated
with higher inclusion of supplementation. This study
clearly showed that the PER improved property of
the probiont S. cerevisiae. Few studies have
examined the impact of probiotics on nutrient uptake
and utilization in fish, including tilapia and there are
reports of improved nutrient utilization through
probiotic use in tilapia and other species of fish
(Welker and Lim, 2011). The supplementation of
commercial live yeast improved feed utilization on
20
Journal of the Persian Gulf (Marine Science)/Vol. 3/No. 9/September 2012/10/15-24
content without significant difference. The
discrepancy in the results might be mainly due to the
different experimental conditions. The digestive tract of
hydrobionts is an open system constantly interacting
with the surrounding environment. As a result, the
establishment, proliferation and function of the
probiotics in the digestive tract are largely influenced
by various environmental factors, such as water
quality, hardness, dissolved oxygen, temperature, pH,
osmotic pressure, mechanical friction and the
environmental microflora (Das et al., 2008; Mehrim,
2009; Ai et al., 2011).
The results of the present study indicated clearly
that the supplementation of S. cerevisiae (1.0 g yeast
kg−1 diet) enhanced the growth performance as
measured by final weight and SGR and feed utilization
of fingerling tilapia. It is difficult to draw concrete
conclusions and provide specific recommendations on
the effects of dietary probiotics on growth performance
of tilapia given that the studies vary widely with regard
to fish age and size, stocking density, diet composition,
dietary probiont concentration, feed allowances,
feeding duration, and of course, type and source of
probiont (Welker and Lim, 2011). The stimulatory
effect of dietary S. cerevisiae on immune parameters
and resistance of tilapia to infectious pathogens need
further investigations.
Abdel-Tawwab, M., Khattab, Y.A.E., Ahmad, M.H.
and Shalaby, A.M.E., 2006. Compensatory growth,
feed utilization, whole body composition and
hematological changes in starved juvenile Nile
tilapia, Oreochromis niloticus (L.). Journal of
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Abdel-Tawwab, M., Abdel-Rahman, A.M. and
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live bakers' yeast, Saccharomyces cerevisiae as a
growth and immunity promoter for fry Nile tilapia,
Oreochromis niloticus (L.) challenged in situ with
Aeromonas hydrophila. Aquaculture. 280:185-189.
Ai, Q., Xu, H., Mai, K., Xu, W., Wang, J. and Zhang,
W., 2011. Effects of dietary supplementation of
Bacillus subtilis and fructooligosaccharide on
growth performance, survival, non-specific immune
response and disease resistance of juvenile large
yellow croaker, Larimichthys crocea. Aquaculture.
317:155– 161.
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of Water and Wastewater. American Public Health
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AOAC, 1997. Official Methods of Analysis of
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Bairagi, A., Ghosh, K.S., Sen, S.K. and Ray, A.K.,
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from fish digestive tracts. Aquaculture International.
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Bairagi, A., Sarkar Ghosh, K., Sen, S.K. and Ray,
A.K., 2004. Evaluation of the nutritive value of
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Barnes, M.E., Durben, D.J., Reeves, S.G. and Sanders,
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Acknowledgment
The authors are thankful to director and staff at the
Faculty of Marine Natural Resources, Khorramshahr
University of Marine Science and Technology for
providing the necessary facilities for this study.
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