Effects of dietary fermented red grape vinegar and Lactobacillus acidophilus on growth performance, morphology intestine and carcass composition of rainbow trout (Oncorhynchus mykiss)

This study was conducted to evaluate the effect of different concentrations of Lactobacillus acidophilus and red grape vinegar on growth performance, morphology intestine and carcass composition of rainbow trout. For this purpose rainbow trout with an average weight of85 ± 2 g were distributed in 24 fiberglass tanks with 30 rainbow trout density and were fed for 56 days with different concentrations of Lactobacillus acidophilus and red grape vinegar in eight groups with three replicate including 0 (control), T1 (%1 of red grape vinegar), T2 (%2 of red grape vinegar), T3 (%3 of red grape vinegar), T4 (Lactobacillus acidophilus CFU/g 8×106), T5 (Lactobacillus acidophilus+%1 of red grape vinegar), T6 (Lactobacillus acidophilus+%2 of red grape) and T7 (Lactobacillus acidophilus+%3 of red grape). the results showed that The highest final weight was observed in T7 treatment and the lowest values are observed control. In general, the effect of different Lactobacillus acidophilus red grape vinegar and Lactobacillus acidophilus, level of microspores and number of lactic bacteria (LogCFU/g) in Fish intestines survival and chemical composition was positively and significantly evaluated. Considering the results of Growth factors, intestinal morphology and microbial flora of rainbow trout digestive system by Lactobacillus acidophilus red grape vinegar, it is recommended to use this supplement at a concentration of 3 percent.