The effects of different concentrations of probiotic Saccharomyces cerevisia on growth performance and survival rate of rainbow trout (Oncorhynchus mykiss), fry and resistance against salinity

In the present study, a yeast strain Saccharomyces cerevisia var. elipsoidous, acting as probiotic, was administered to rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fry during a period of 21 days and the effects of the yeast on improvement of growth and resistance against environmental stress were evaluated with respect to fish fed on yeast free feed (control group). The control treatment consisted of a standard commercial diet, and the treatments consisted of the control diet supplemented with 0, 1, 5 and 10% yeast (w/w). The results demonstrate the beneficial effects of probiotics on the characteristics of rainbow trout, as the Specific Growth Ratio (SGR), body weight gain (%BWG) and protein conversion ratio (PER) in 5% yeast-fed fish were significantly (P<0.05) enhanced by probiotic administration. On the contrary, no effect on the fry growth performance, mortality, condition factor (CF), food conversion ratio (FCR) and histological assessment was shown. A significant (P<0.05) increase in lipid content of the carcass was detected in diets with probiotic compareD to 0% and the control treatments. Ash and protein contents of the carcass increased and decreased with an increase in yeast amount, respectively. Challenge with different levels of salinity (10 and 15 ppt) after 24 h revealed 100% survival in treatments containing yeast as probiotic, and difference with control group was significant (p<0.05) indicating that S. cerevisia could enhance the resistance against salinity stress. Addition of yeast in concentration of 5% to the diet is recommended during the early period of rainbow trout fry farming to achieve the best results on growth performance and feed efficiency.Keywords: Saccharomyces cerevisia var. elipsoidous, Oncorhynchus mykiss, probiotic, survival and growth rate, carcass qualityAfrican Journal of Biotechnology, Vol. 13(10), pp. 1160-1168, 5 March, 201