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Aquaculture International

, Volume 27, Issue 1, pp 141–153 | Cite as

Effect of Bacillus subtilis as a probiotic on protein, lipid content, and trypsin and chymotrypsin enzymes in rainbow trout biometry (Oncorhynchus mykiss)

  • Fereshte Sahraei
  • Hamed Ahari
  • Shapoor Kakoolaki
Article
  • 58 Downloads

Abstract

This study investigated the effect of Bacillus subtilis IS02 as a probiotic bacterium in four different treatment conditions, namely T1 (no probiotic), T2 (106), T3 (107), and T4 (108) cfu/g of B. subtilis IS02 in the diet of rainbow trout for 30 days, on the protein content, lipid content, trypsin and chymotrypsin enzyme activity, and the bioassay. The protein content and lipid content were measured using the Kjeldahl and Soxhlet methods, respectively.T4 had the highest amount of measured protein (25.30%) while T1 had the lowest amount (15.90). The T4 treatment had a significant effect (P value = 0.001) on improving the protein content as well as the trypsin and chymotrypsin enzyme activity. In contrast, there was no significant difference in terms of the weight gain and specific growth rate between the treatments. Additionally, the results showed that the T3 treatment had a significant effect on increasing the protein content of the carcass, although the effect was not significant in relation to the lipid content. B. subtilis IS02 in a concentration range of 107–108 cfu/g could be employed to improve the protein productive value, trypsin and chymotrypsin enzyme activity, and protein content of the carcass.

Keywords

Probiotic Bacillus subtilis Trypsin Chymotrypsin Protein productive value 

Notes

Compliance with ethical standards

Conflict of interests

The authors declare that they have no conflict of interest.

Ethical approval

This article does not contain any studies with animals performed by any of the authors.

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Copyright information

© Springer Nature Switzerland AG 2018
corrected publication November/2018

Authors and Affiliations

  • Fereshte Sahraei
    • 1
  • Hamed Ahari
    • 1
  • Shapoor Kakoolaki
    • 2
  1. 1.Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
  2. 2.Agricultural Research Education and Extension Organization (AREEO)Iranian Fisheries Science Research Institute (IFSRI)TehranIran

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