Effect of partial replacement of fish meal with fermented soybean meal on growth, feed efficiency, body composition, amount of lactic acid bacteria in diet and intestine in carp (Cyprinus carpio)

Growth rate, feed efficiency, and mortality were not adversely affected by reducing the level of herring meal in an open formula dry-pellet diet fed to rainbow trout (Salmo gairdneri) in aquaria through which 80–90% of the effluent water was recirculated. The herring meal was reduced from 35 to 18%, and the level of soybean meal increased from 10 to 39%. The fish gained 5.5 and 5.4 kg/100 fish from 8 to 40 wk of age on the high and low herring meal diets, respectively. Deletion of brewers' yeast, corn fermentation extractives, and whey powder from the diet with the higher level of herring meal increased weight gain to 7.0 kg/100 fish. When the fermentation by-products were removed from the diet with the lower level of fish meal the gain was reduced to 4.8 kg/100 fish. All the diets contained 4% of soybean or rapeseed oil or a marine oil; the type of oil did not influence the gains, but the conversion of feed to gain was most efficient for the diet containing the marine oil. The apparent digestibilities of the proximate components of three of the diets suggested that the fermentation by-products were not as digestible to the fish as the other components of the diet.

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Fermented Soybean Meal Increases Lactic Acid Bacteria in Gut Microbiota of Atlantic Salmon (Salmo salar)

Probiotics and Antimicrobial Proteins ◽

10.1007/s12602-017-9366-7 ◽

2017 ◽

Vol 10 (3) ◽

pp. 566-576 ◽

Cited By ~ 11

Author(s):

Natalia Catalán ◽

Alejandro Villasante ◽

Jurij Wacyk ◽

Carolina Ramírez ◽

Jaime Romero

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Atlantic Salmon ◽

Gut Microbiota ◽

Salmo Salar ◽

Soybean Meal ◽

Fermented Soybean Meal ◽

Fermented Soybean ◽

Atlantic Salmon Salmo Salar

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Effects of Partial Replacement of Fish Meal by Dried Baker’s Yeast (Saccharomyces cerevisiae) on Growth Performance, Feed Utilization and Digestibility in Koi Carp (Cyprinus Carpio L., 1758) Fingerlings

Journal of Animal and Veterinary Advances ◽

10.3923/javaa.2011.346.351 ◽

2011 ◽

Vol 10 (3) ◽

pp. 346-351 ◽

Cited By ~ 7

Author(s):

Ahmet Seref Korkmaz ◽

Gul Celik Cakirogull

Keyword(s):

Saccharomyces Cerevisiae ◽

Growth Performance ◽

Cyprinus Carpio ◽

Fish Meal ◽

Feed Utilization ◽

Partial Replacement ◽

Baker's Yeast ◽

Yeast Saccharomyces Cerevisiae ◽

Koi Carp ◽

Carp Cyprinus Carpio

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Isolation of lactic acid bacteria (LAB) species as probiotic from intestinal contents of common carp Cyprinus carpio L.

Journal of Biotechnology Research Center ◽

10.24126/jobrc.2012.6.1.207 ◽

2012 ◽

Vol 6 (1) ◽

pp. 88-95

Author(s):

Sundus A. A. Alsaphar ◽

Jamal K. H. Al-Faragi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Common Carp ◽

Cyprinus Carpio ◽

Antibiotic Sensitivity ◽

Intestinal Content ◽

Physiological And Biochemical Characteristics ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio ◽

Commercial Farms

The presence of lactobacilli were investigated in the intestine of 50 fish specimens common carp cyprinus carpio weight rang between 400-1500g in weight from commercial farms in north of Baghdad through period of September to December 2010. All isolates were Gram positive ,catalase negative short rod usually non motile and non sporulating bacteria that produce lactic acid as a major or sole product of their fermentative metabolism.The obtained data showed that various species of lactic acid bacteria were found with high levels in total number about 104-107CFU/g of intestinal content, physiological and biochemical characteristics of 8 strains isolated from intestine J1, J3, J4, J6, J7, J8, J9, J10 that can be categorized in two metabolic group facultative and obligate heterofermentation ,also all isolates were resistante to all antibiotic sensitivity OA2A –p Disc except isolates J1, J3, J4, J8, J9 were sensitive to erythromycin in concentration 60mcg .The aim of this study was to characterize of lactic acid bacteria isolated from the gastrointestinal tract of common carp Cyprinus carpio to be used as probiotic.

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