Dietary Supplementation of Potential Probiotics and Yeast Effect on Amino Acid Concentrations of Freshwater Fish, Labeorohita (Rohu)

Abstract

The effect ofdietary supplementation of potential probiotics andcommercial yeastwere evaluated in Labeorohita. Fish were fed for 30 and 60 days with control. Basal diet (BD) as Group I and 6 experimental diets containing GII- BD with S. cerevisiaeyeast 5mg/kg, G III- BD with mixture of L. sporogene, L. acidophilus& L. lactis5mg/kg, G IV- BD with mixture of B. subtilis, B. licheniformis& B. coagulans5mg/kg,G V-BD with mixture of L. sporogene, L. acidophilus, L. lactis&S. cerevisiaeyeast 5mg/kg G VI- BD with mixture of B. subtilis, B. licheniformis, B. coagulans&S.cerevisiaeyeast 5mg/kg and G VII- BD with mixture of L. sporogene, L. acidophilus, L. lactis, B. subtilis, B. licheniformis, B. coagulans&S. cerevisiaeyeast(1x10⁹cfug^_l) were fed 5mg/kg, respectively.The result sowed that total protein content,  free aminoacids of essential and nonessential nature were significantly higher in the 30 and 60 days treatment groups when compared to control. But, these mixed probiotics and yeast were increasedpotentially from fish growth. These results indicate that dietary probiotics and yeast supplementation were effectively improved the total protein content and amino acid concentrationsin L. rohitamuscle.