Effect of Probiotics on Growth Performance of Koi Carp (Cyprinus carpio)

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.