Effect of Adding Isolates of Probiotic Bacteria Lactobacillus acidophilus 4453 and Bifidobacterium bifidum 5144 on Performance of Common Carp Fingerlings Cyprinus carpio Linnaeus (1758)

Abstract

This study was conducted to evaluate the efficiency of isolates of probiotic bacteria Lactobacillus acidophilus 4453 and Bifidobacterium bifidum 5144 on the performance of common carp fingerlings which had initial body weight attained (44±0.69) g. A total of 72 fish were used and randomly divided into 4 treatments with 3 replicates (6 fish per replicate). An experimental diet was prepared with a crude protein attained (29.14%) and gross energy of 396.726 kcal / g. The probiotics were prepared in the form of bacterial suspensions at a dilution of 1*10-6 cfu/ml) and were added to the suspension of 20% Arabic gum and phosphate buffer salt as an enveloping and adhesive material for bacterial cells to increase their stability and survival on feed pellets. The liquid probiotics were added to specified amounts of the experimental diets according to the following treatments (T0 control treatment, T1 Lactobacillus acidophilus 4453, T2 Bifidobacterium bifidum 5144 and T3 Lactobacillus acidophilus 4453 + Bifidobacterium bifidum 5144. Fish performance was assessed after 83 days of the experiment according to weight gain, daily growth rate, relative growth rate, specific growth rate, metabolic growth rate, feed conversion rate, feed conversion efficiency, and protein efficiency ratio. The results of the statistical analysis showed that all the probiotic treatments were significantly exceeding as compared with T0 in the following order T1, T3, T2 of the weight gain, daily growth rate, relative growth rate, specific growth rate, and metabolic growth rate, also its gave the best feed conversion rate and protein efficiency ratio. Therefore, we conclude that the isolates of probiotic bacteria Lactobacillus acidophilus 4453 and Bifidobacterium bifidum 5144 and their dual combination, within the conditions of this study, were highly influential in achieving the best utilization of the food intake and the best performance of common carp fingerlings.