Authors : Nasreen M. Abdultrahman and Saaid A. Al Shawi
Abstract: Two types of fish probiotics produced and extracted, single contained the genus of the bacteria Lactobacillus and the genus Bifidobacterium and mixed probiotics from the earlier bacterial genus mixed with the prepared yeast Saccharomyces cerevisiae that extracted from the first part of the intestine (foregut) which represents the gut in these omnivore<’s fish (represented by the common carp Cyprinus carpio) and the herbivores (represented by the grass carp Ctenopharyngodon idella). The probiotics added to the fish diet in two levels of protein 32 and 10% by conducting two experiments and for that purpose 300 fish fry weighted 0.2 g reared for 5 months included with acclimation period about 27 days whereas each experiment include seven treatments. The first treatment represented the control without using any addition to the probiotics, the second one was the single probiotics with the Lactobacillus bacteria. The third one was also the single probiotics but with Bifidobacterium whilst the fourth and fifth treatments were the mixed probiotics which of Lactobacillus and Bifidobacterium bacteria with the yeast Saccharomyces cerevisiae in ratio 1:1:1 one from common carp and the other from grass carp, respectively. The commercial probiotics was in the sixth treatments and the Iraqi probiotic was the seventh one.
Nasreen M. Abdultrahman and Saaid A. Al Shawi, 2014. Locally Produced Probiotic and Their Effect on Total Counts, Proteolytic Bacteria and Lipolytic Bacteria of Common Carp Fed Two Level of Protein. Journal of Animal and Veterinary Advances, 13: 660-663.