Effect of Commercially Available Probiotics Lactobacillus rhamnosus GG on the Body Composition of Grass Carp Fingerlings
Effect of Commercially Available Probiotics Lactobacillus rhamnosus GG on the Body Composition of Grass Carp Fingerlings
Maqsood Jan1, Muhammad Zubair Anjum1*, Zahir Muhammad1, Misbah Farooq1, Muhammad Qayash Khan2 and Shamim Akhter1
ABSTRACT
The objective of current study was to evaluate the effect of commercially prepared probiotics (PREPRO) containing Lactobacillus rhamnosus GG on body composition of grass carp (fingerlings). Grass carp is a fresh water fish of edible test and having multiple feed sources. The study was aimed to enhance the production and improve the meat quality of a grass carp in controlled environment. A total of 120 grass carp (fingerlings) were selected and stocked in 12 glass aquaria (n=10 fish in each) in a triplicate manner with four different diet groups D1 (control), D2 (2g of L. rhamnosus/kg), D3 (4g of L. rhamnosus/kg), D4 (6g of L. rhamnosus/kg) as feed additive. Statistical analysis was done by using one-way analysis of variance and was applied the Duncan’s multiple range test for the identification of significant differences within the treated groups by using statistical package for the social sciences (SPSS) computer software. After the 90 days of experimental trial the results revealed that probiotics treated groups had significantly (P < 0.05) better meat quality as compared to control. The best meat quality was observed in D4 in terms of crude protein, crude fat, ash content and total moisture (45.86±0.44, 33.59±0.28, 8.80±0.34, 63.98±0.01) compared to control and other tasted groups. The L. rhamnosus improves the meat quality of grass carp.
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