Abstract
A 45-day feeding experiment was conducted to measure the effects of enhancing the diet of koi carp (Cyprinus carpio) fingerlings with lactic acid bacteria, Lactobacillus acidophilus (LAD) and/or brewer's yeast, Saccharomyces cervisiae (SCD). Fish with an average initial weight of 0.26g were fed one of four diets prepared for this study as follows: Diet 1 = basal diet (control); Diet 2 = basal diet + 0.5% LAD; Diet 3 = basal diet + 0.5% SCD; and Diet 4 = basal diet + 0.25% LAD + 0.25% SCD. Significantly (P < 0.05) highest growth rate was achieved in diet 3 followed by diet 4, diet 2, and diet 1. The highest gut microbial load and total heterotrophic count were also higher in diet 3 followed by diet 4, diet 2, and diet 1. Incorporation of 0.5% of brewer's yeast in the basal diet significantly (P < 0.05) improves growth performances and gut microbial load in koi carp.
Thanks are due to Rev. Fr. Alponse Manikam S.J., principal, St. Xavier's College (Autonomous), Palayamkottai, for providing the necessary facilities to carry out this experiment.