نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه شیلات، دانشکده منابع طبیعی و محیط زیست، دانشگاه آزاد اسلامی واحد بندرعباس
2 مدیر گروه رشته شیلات- سردبیر مجله آبزیان و شیلات بندرعباس
3 عضو هیات علمی گروه شیلات، دانشکده منابع طبیعی، دانشگاه آزاد اسلامی واحد بندرعباس
4 دانشگاه آزاد اسلامی واحد بندرعباس
5 گروه شیلات،دانشکده کشاورزی و منابع طبیعی،دانشگاه آزاد اسلامی واحد علوم و تحقیقات
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
This study was conducted to evaluate the effect of different concentrations of Lactobacillus acidophilus and red grape vinegar on growth performance, morphology intestine and carcass composition of rainbow trout. For this purpose rainbow trout with an average weight of85 ± 2 g were distributed in 24 fiberglass tanks with 30 rainbow trout density and were fed for 56 days with different concentrations of Lactobacillus acidophilus and red grape vinegar in eight groups with three replicate including 0 (control), T1 (%1 of red grape vinegar), T2(%2 of red grape vinegar), T3(%3 of red grape vinegar), T4(Lactobacillus acidophilus CFU/g 8× 106),T5(Lactobacillus acidophilus+%1 of red grape vinegar),T6(Lactobacillus acidophilus+%2 of red grape) and T7(Lactobacillus acidophilus+%3 of red grape). the results showed that The highest final weight was observed in T7 treatment and the lowest values are observed control. In general, the effect of different Lactobacillus acidophilus red grape vinegar and Lactobacillus acidophilus, level of microspores and number of lactic bacteria (LogCFU/g) in Fish intestines survival and chemical composition was positively and significantly evaluated. Considering the results of Growth factors, intestinal morphology and microbial flora of rainbow trout digestive system by Lactobacillus acidophilus red grape vinegar, it is recommended to use this supplement at a concentration of 3 percent.
کلیدواژهها [English]