اثر جایگزینی سطوح مختلف مخمر ساکارومیسس سرویزیه (Saccharomyces cerevisiae) در جیره غذایی ماهی قزل آلای رنگین کمان (Oncorhynchus mykiss) برای کاهش مصرف پودر ماهی و تاثیرآن ها بر شاخص های رشد، بازماندگی و ترکیبات لاشه

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه شیلات، دانشکده منابع طبیعی، دانشگاه تهران، کرج، ایران

10.22034/AEJ.2020.247470.2346

چکیده

در تحقیق حاضر تاثیر به کارگیری سطوح مختلف مخمر Saccharomyces cerevisiae در جیره غذایی قزل آلای رنگین ­کمان با هدف کاهش مصرف پودر ماهی مورد بررسی قرار گرفت. به این منظور بچه ماهیان به چهار تیمار آزمایشی (هر تیمار با سه تکرار) شامل جیره شاهد (فاقد مخمر) و سطوح مخمر 28، 29، 31 درصد و با نسبت پروتئین یکسان معرفی و تغذیه شدند. در هر واحد آزمایش 10 قطعه ماهی با میانگین وزن 2±48 گرم قرارداده شد و دو بار در روز به میزان 3 درصد وزن بدن به مدت 3 هفته غذادهی شدند. نمونه برداری از ماهیان 21 روز بعد از تغذیه با جیره ­های آزمایشی به منظور تعیین شاخص ­های رشد و ترکیب بیوشیمیایی لاشه انجام شد. نتایج بررسی داده ­ها نشان داد که ماهیان تغذیه شده با جیره های حاوی مخمر ساکارومیسس سرویزیه افزایش وزن، ضریب رشد ویژه و ضریب رشد روزانه بیش تری نسبت به گروه شاهد دارند (0/05>p). بیش ترین ضریب تبدیل غذایی در تیمار شاهد و کم ترین آن در تیمارهای 28 و 29 درصد مخمر مشاهده شد. ترکیب پروتئین، چربی، رطوبت و خاکستر لاشه و نیز میزان بازماندگی اختلاف معنی داری را در جیره های آزمایشی و گروه شاهد نشان نداد (0/05<p). با توجه به نتایج به دست آمده از این مطالعه، نشان داده شد که به کار­گیری مخمر ساکارومیسس سرویزیه در سطح 28 و 29 درصد اثر مثبتی بر شاخص ­های رشد، بازماندگی و ترکیبات لاشه ماهی قزل ­آلای رنگین­ کمان دارد و مخمر می تواند جایگزین مناسبی برای جایگزینی و کاهش مصرف پودر­ ماهی در جیره غذایی ماهی قزل ­آلای رنگین ­کمان باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of substituting different levels of Saccharomyces cerevisiae yeast in the diet of rainbow trout (Oncorhynchus mykiss) to reduce the consumption of fish meal and their effect on growth indices, survival and carcass composition

نویسندگان [English]

  • Gholamreza Rafiee
  • َAida Vafadar
Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

In the present study, the effect of using different levels of Saccharomyces cerevisiae yeast in the rainbow trout diet was investigated with the aim of reducing the consumption of fish meal. For this purpose, the fish were divided into four treatments (each treatment with three replications) and fed with diets including control diet (no yeast) and yeast levels of 28, 29, 31% and with the same protein ratio. In each experimental unit, 10 fish with an average weight of 48±2 g were placed and fed twice a day at 3% of body weight for 3 weeks. Fish were sampled 21 days after feeding with experimental diets to determine growth indices and carcass composition. The results showed that fish fed a diet containing Saccharomyces cerevisiae had higher weight gain, specific growth rate and daily growth rate than the control group (p<0.05). The highest feed conversion ratio was observed in the control treatment and the lowest in the 28 and 29% yeast treatment. Carcass compositions including protein, fat, moisture, ash and survival rate did not show a significant difference in the experimental diet and the control group (p≥0.05). According to the results of this study, the use of Saccharomyces cerevisiae at the levels of 28 and 29% has a positive effect on growth indices, survival and carcass composition of rainbow trout. Yeast is a suitable alternative to fish meal in rainbow trout diet.

کلیدواژه‌ها [English]

  • Saccharomyces Cerevisiae
  • Diet
  • rainbow trout
  • Growth indices
  • nutrition
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