| Abstrakt: |
This study was conducted to assess the effect of different dietary levels of fermented red grape vinegar (RGV) and a probiotic (PRO), Lactobacillus acidophilus(1 × 106CFU/g), on the growth performance and immunological responses of Rainbow Trout Oncorhynchus mykissfor 8 weeks. The juveniles (n= 240; initial weight [mean ± SD] = 101.0 ± 2.8 g) were randomly distributed into eight groups with triplicates and were fed basal (control; free from RGV and PRO), RGV 1%, RGV 2%, RGV 3%, PRO, PRO+RGV 1%, PRO+RGV 2%, and PRO+RGV 3% diets. The highest weight gain (145.0 g), highest specific growth rate (1.6%/d), and best feed conversion ratio (1.2) were obtained with the PRO+RGV 3% treatment. In terms of hematological parameters, the white blood cell count was significantly increased in fish that received the PRO+RGV 2% and PRO+RGV 3% diets. The highest lymphocyte percentage was recorded in fish that were fed PRO+RGV diets compared to other diet groups. The levels of serum cholesterol and triglycerides were reduced with an increasing level of RGV in the PRO‐supplemented diets, and the lowest content of triglycerides (328.5 mg/L) was observed in the PRO+RGV 3% treatment. Moreover, the highest levels of serum (42.8 U/mL) and skin mucosal (36.1 U/mL) lysozyme activities were recorded for the PRO+RGV 3% group. Overall, the combination of PRO and 3% RGV in the Rainbow Trout diet can act as a growth promoter and immunostimulant. |
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