Phytochemical characterization of the mushroom Agaricus bisporus and assessment of its nutritional ability in the place of fishmeal for survival and growth of the freshwater prawn Macrobrachium rosenbergii post-larvae

Abstract

80%) was replaced with fermented mushroom bran hydrolysate, the weight gain ratio, protein efficiency ratio, digestive enzyme activity, and antioxidant capacity in the Crucian carp, Carassius carassius were significantly improved. No study is available with mushroom as an ingredient in prawn feed.Mushrooms have been viewed as gourmet food over the globe for their unique taste with inconspicuous flavor and useful proteins, low total fat with the high extent of polyunsaturated fatty acids (PUFA), carbohydrates, fibers, minerals and vitamins, thiamine (B1), riboflavin (B2), cyanocobalamine (B12), ascorbic acid (C), . Mushrooms have a low glycemic record and high mannitol which is particularly valuable for diabetics, low sodium (Na) concentration which is valuable for hypertensive patients and a high amount of potassium (K) and phosphorus (P) which is an imperative orthomolecule. Various biologically active metabolites including glycoproteins, hydrolytic and oxidative compounds, phenolics and lipids were exerted immune modulation, enhancing nonspecific defense and increase disease resistance in aquaculture animals [16][17][18][19].