تأثير إضافة مستويات مختلفة من المعزز الحيوي العراقي و خميرة الخبز Saccharomyces cerevi على أداء النمو و بعض معايير دم أسماك البلطي الزيلي Tilapia zilli

الملخص EN

The research is conducted on Tilapia zilli from 15/12/2013 to 01/03/2014 to study the effect of adding different levels of bread yeast Saccharomyces cerevi and Iraqi probiotic growth rate and increase the weight weekly and liver enzymes ALT, AST, Alkaline phosphates and protein total , fish are classified into five groups using bread yeast and probiotic Petrkizian each 8 g / kg 0.12 g / kg , the five group at (8 g / kg yeast bread ) and the control treatment T1, show significant level (p <0.01) in the rate of increase of the weight ( 4.32 ± 63.77 g , 3.44 ± 62.37 g respectively for the treatment of the fifth and control ) , while the lowest increase in body weight recorded for third group (12 g / kg of probiotic it is( 3.74 ± 44.61 g ), while there is no significant differences between groups in the amount of the increase in total length of fish .

The amount increase of the rate of weighted daily fish is the highest rate of treatment of five 0.8 g / day and coincided with a lower concentration of the liver enzyme ALT, and lower the rate of increase in body weight of third ( 0.6 g / day) , which is coincided with the highest concentration of the enzyme ALT .