Studyon Growth Performance and Carcass Composition of Common Carp(Cyprinus carpio) Exposed to Silver Oxide Nanoparticles and Lactobacillus caseie Probiotic

Inroduction & Objective: Application of useful microorganisms, such as probiotics, in the diet of
aquatic animals is a useful ways to increase fish safety. Adding probiotics to the diet increases the immune
system's efficiency and increases the growth and development of food levels. This study were exposed to
investigate the growth and carcass composition of common carp (Cyprinus carpio) to Iron nanoparticles
and probiotic Lcto bacillus. A total of 250 fry carp for 42 days in three treatments were divided: without
probiotic,prebiotic level A (106) and Level B (107). Then each group were exposed to 50% of nano-iron
LC50 for 10 days. Protein was determined with total nitrogen in Kjeldahl method, crude fat determined by
fat dissolving in the ether in soxhlet, ash by putting the sample in electric oven and humidity was
measured by drying the samples. Protein, weight gain and FCR of fish carcasses showed that probiotic and iron reduced
protein and FCR and within the influence of reduction of iron is far more than probiotics, although the
rate of increase in body weight of probiotics gain to reduce the body weight and carcass, whereas the
addition of iron lead to neutralize the reduction effects of probiotics and even lead to increased these
indices. Probiotics had some undesirable effects of iron on the growth of common carp neutralize
and had a positive synergistic effect.