Nutritional Impact of Incorporating Probiotic Bacteria in Fingerlings Nile Tilapia (Oreochromis niloticus) Fish Diets | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 28 July 2025 PDF (1020.57 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2025.389364.2871 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Doaa Khames1; Ali El-Nadi  2; Hamed Abdelaziz Ali Omer2; Samah Abd El-hameed1
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| 1Fish Nutrition and Feed Technology Department, Central Laboratory for Aquaculture Research (CLAR), Abbassa, Abu-Hammad 44662, Agriculture Research Center, Giza, Egypt | ||||
| 2Animal Production Department, Biological Agriculture Research Institute, National Research Centre, Dokki, Giza 12622, Egypt | ||||
| Abstract | ||||
| A total number of 150 fingerlings Nile tilapia initial weights of 20.48±0.036g used to investigate the impact of incorporating probiotic bacteria in fish diets on their performance, feed utilization, blood parameters, fish body composition and energy retention (ER) & protein productive value (PPV) % of Nile tilapia fish. Fish were distributed in 15 aquariums and 10 fish put in each aquaria 100 litter Two probiotic strains (B. toyonensis and G. stearothermophilus) were added at 1×105 CFU(Colony Forming Unit) ml−1 and 2×105CFU ml-1 on control diet. The results showed that dietary treatments had significantly affecting on water quality that includes water temperature, dissolved oxygen, ammonia (NH4), electric conductivity, total dissolved solids and nitrate. Values of FW, TBWG, ADG, SGR and RGR significantly Colony Forming Unit increased and SR values were improved from 80% to 100% and mortality rate % improved from 20% in control to Zero% with inclusion probiotic bacteria in the diets. Dietary treatments significantly improved values of feed conversion ratio (FCR). Values of WBC's cell count, AST and ALT significantly decreased, but uric acid decreased. Values of total protein, Globulin, hemoglobin concentration, RBC's cell countin creased. Values of nitric oxide (NO), nitro blue tetrazoline (NBT), lysozyme (LYZO), catalse enzyme (CAT) and super oxide dimutase (SOD) significantly gradually increased with increasing level of probiotic bacteria introduced compared to the control. Inclusion probiotic bacteria significant increased values of Organic matter, Crude protein, Ether extract and gross energy, but ash content significantly decreased. Both values of ER% and PPV% significantly increased. From the present results it can be mentioned that probiotic bacteria can be used in fish diets because it had no any adverse effects and improvement values of growth performance, feed utilization, blood content, fish body composition and ER and PPV%. | ||||
| Keywords | ||||
| Probiotic bacteria; Feed utilization; Blood constituents; Antioxidants; Immune parameters energy retention | ||||
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