EVALUATION OF THE YEAST “Saccharomyces cerevisiae” AS AN ADDITIVE TO TILAPIA, Oreo chromis niloticus, FEEDS | ||||
| Journal of Animal and Poultry Production | ||||
| Article 5, Volume 31, Issue 12, December 2006, Page 7579-7588 PDF (117.51 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jappmu.2006.235672 | ||||
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| Authors | ||||
| A. H.M. Gomaa,; H. F.A. Motawe; T. M. EI-Afifi; M. S. Haready | ||||
| Central Lab. for Food and Feed (CLFF), A.R.C, 588, Orman1 Giza, Egypt | ||||
| Abstract | ||||
| This experiment was conducted to determine the optimum level of adding the yeast Saccharomyces cerevi$iae to tilapia feeds. Two types of feed were used , the first feed type contained fish meal and the second feed type contained a whole plant ingredients. Four experimental diets were formulated for each type of feed. The dried bakery yeast (DBY) was added to three of the experimental diets at levels of 0.1%, 0.2% or 0.3%. The fourth experimental diet did not contain the (DRY) and used as a control diet. These experimental diets were fed to tilapia, Oreo chromis niloticus fingerlings for a period of seven weeks. The results showed that growth performance and feed utilization had improved at all addibon levers of (DBY). The addition of the (OBY) at levels of 0.2% or 0.3% had showed no significant improvement rather than this given the 0.1%. The addition of (DRY) to a whole plant diet had resulted in growth rates that are significantly equivalent to that of a diet containing fish meal without the addition of OBY. Therefore, ¡t could be recommended that the use of 0.1% of DRY to tilapia diets would be of economic worthiness. INTRODUCTION With increasing consumer demand for fish and declining supply from natural waters, the aquaculture industry has to compensate this shortage in fish supply. As aquaculture technology has evolved, the push toward higher yields and faster growth has evolved the replacement of natural foods with prepared diets. This type of feeds should contain not only necessary nutrients but also complementary additives to keep organisms healthy and to support maximum growth. Growth promoters include hormones, antibiotic, lonophores and some salts (NRC, 1993). However, the improper use of these growth promoters may cause adverse effects to the animal and to the final consumer and could also lead to resistance in pathogenic bacteria in the case of antibiotic. (Fuller, 1992). Consequently, fish nutritionists have tried to examine other materials to be used as growth promoters in fish feeding. Recently, probiotics have been used for supplementing diets ¡n many fish species. Common carp fed on diets supplemented with yeast (S. cerevisiae) gained better growth response compared with those fed on either antibiotics or bacteria (S. faeciLim) (Noh et aI., 1994). Bogut et aI., (1998) reported that S. faecium has a better probiotic additive for carp than yeast. A significant increase ¡n the growth of cultured trout was observed when yeast isolated from the intestines of wild trout was introduced into the digestive tracts of cultured trout (Vázquez — Juárez et aI., 1993). Lara. Flores et aI., (2003) concluded that the addition of 0.1°/o S. faecium, L. aceidophilus or S. cervisiae in tlapia fry diets improves animal growth, and the yeast produced the best results. They also noted that | ||||
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