Evaluation the Role of Effective Microorganisms (EM) on the Growth Performance and Health Parameters on Common Carp (Cyprinus carpio L.) | ||||
| Journal of Applied Veterinary Sciences | ||||
| Article 8, Volume 7, Issue 2, April 2022, Page 46-52 PDF (871.42 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/javs.2022.122809.1128 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Dh. M. Jwher   1; M. R. Al-Sarhan2
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| 1Professor in Department of Veterinary Public Health, College of Veterinary Medicine, University of Mosul, Iraq | ||||
| 2Department of Veterinary Public Health, College of Veterinary Medicine, University of Mosul, Iraq | ||||
| Abstract | ||||
| The study aimed to evaluate the effects of Effective microorganisms (EM) on C.carpio by studying their effect on some growth and health Parameters. The study dealt with the calculation of weekly and total weight gain, food conversion and Somatic index. The Miocromorphometric parameters, including Goblet cells, length of both villus of intestine and gills (primary and secondary) lamellae were also studied. Also estimation titer count of Lactic acid bacilli in the intestine. The results showed that there were significant differences at P≤0.05 between the control group and the EM treated group, and this difference was clear on the weekly and total weight gain, the effect was reflected on the organs weights represented by the liver, gills, anterior kidneys, posterior kidneys, intestines and spleen, miocromorphometric study showed that there is a significant increase of villus lengths and primary and secondary lamellae for EM treated group, and this effect was withdrawn on the number of goblet cells present in the intestinal epithelium, a very significant increase in the mean number of lactic acid bacilli was recorded in the EM treated groups. The use of effective organisms is a useful strategy that has a clear impact on growth and health parameters in fish. | ||||
| Keywords | ||||
| Common carp fish; Effective microorganisms; gills lamellae; Villus lengths | ||||
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