Effect of Solid-state Fermented Aquafeed on Growth Performance, Digestive Enzymes and Innate Immunity of Rohu, Labeo rohita

Abstract

Background: There is a scope of increasing the aquaculture production by use of fish feed produced from non-conventional ingredients and also improvement in the quality of feed by solid-state fermentation. The present study was conducted to investigate the effect of solid-state fermented aquafeed on growth performance, digestive enzymes and innate immunity of rohu, Labeo rohita.Methods: Fish feed containing sesame oil cake and mahua oil cake was fermented through solid-state fermentation by yeast, Saccharomyces cerevisiae and then compared with a non-fermented control feed with the same formula.Result: Solid-state fermentation increased crude protein (CP), decreased crude fibre (CF) and also lowered (p less than 0.05) anti-nutritional factors (ANF) of fish feed. After five months of experimental feeding, weight gain and digestibility of nutrients like dry matter, crude protein and ether extract were significantly higher (p less than 0.05) and feed conversion ratio was significantly lower in fish of fermented feed fed group than the control group. Furthermore, non-specific immune parameters such as lysozyme, myeloperoxidase and haemolytic activities and intestinal enzyme activity of fish fed with fermented feed increased significantly (p less than 0.05) compared to fish fed control feed. It is concluded that feeding of Saccharomyces cerevisiae fermented feed could improve the growth, digestive enzymes activity and immunity of Rohu, Labeo rohita.

​Effect of Distillery Spent Wash as Carbon Source in Biofloc System on Nutrient Profile of GIFT Tilapia

“…Current study found significantly (P<0.05) rich fatty acids (myristic acid, arachidic acid and ecosapentaenoic acid) in biofloc than control fish which is due to FAs of biofloc positively influenced the FAs of the fish body through probiotic effect. Similar result was obtained in rohu when the probiotics supplemented with diet (Sinha and Pandey, 2013;Das et al, 2021).…”

Solid-State Fermentation as Green Technology to Improve the Use of Plant Feedstuffs as Ingredients in Diets for European Sea Bass (Dicentrarchus labrax) Juveniles

“…Similarly, rohu fed a diet with M. oleifera leaf meal, and Asian sea bass fed soybean meal, both fermented by A. niger, showed an increase in FE and PER compared to the unfermented control diet [70,76]. In addition, in juvenile gibel carp and rohu, FE increased in diets containing a 5% feedstuff mixture SSFed with Lactobacillus spp., Bacillus spp., and yeast [69] or with S. cerevisiae [31]. In Clarias sp., FE and PER were unaffected by the dietary inclusion of 3.75% SSFed rice bran with A. niger but decreased at higher inclusion rates [47].…”

“…There are already some reports describing the benefits of SSF for growth performance and feed efficiency [27][28][29], feed digestibility [30], feed palatability [31], innate immunity [32], and stress tolerance [33] in fish. To date, there is limited information on the effects of PF treated using SSF with A. niger on fish growth performance and feed digestibility.…”

Solid-State Fermentation of Plant Feedstuff Mixture Affected the Physiological Responses of European Seabass (Dicentrarchus labrax) Reared at Different Temperatures and Subjected to Salinity Oscillation

“…Solid-state fermentation (SSF) has been reported to improve the nutritional value of agro-industrial products [31,32], but its utilization for aquafeed production is a novel approach that has been reported to improve overall growth performance in Rohu (Labeo rohita) [58,59], Nile tilapia (Oreochromis niloticus) [60], rainbow trout (Oncorhynchus mykiss) [61], and European seabass [62]. In this study, a general decrease in voluntary feed intake and growth performances was observed in fish fed the fermented diet, which was significant in those maintained under oscillatory salinity, regardless of the water temperature.…”

“…Li, et al [94] reported that turbot (Scophthalmus maximus) fed diets supplemented with soybean meal fermented by Aspergillus awamori showed higher lysozyme activity. Moreover, Das, et al [58] reported that Rohu (L. rohita) fed diets supplemented with sesame oil cake and mahua oil cake solid-state fermented by S. cerevisiae showed higher lysozyme and myeloperoxidase activities. In this trial, however, no significant dietary effect was observed on lysozyme and peroxidase activities.…”