Effects of iron nanoparticles with Lactobacillus probiotic on digestive enzymes and intestinal microbial flora of common carp (Cyprinus carpio)

The aim of this study was to investigate the effects of iron nanoparticles and the LactobacillusThe aim of this study was to investigate the effects of iron nanoparticles and the Lactobacillus probiotic on the activity of digestive enzymes and the intestinal microbial flora of the common carp (Cyprinus carpio). For this purpose, 180 carp with an average weight of 40±5 g were fed with 6 experimental diets with different levels of iron nanoparticles and Lactobacillus, including: treatment 1 (control group) (commercial food without adding any iron nanoparticles and probiotics), treatment 2 (commercial food containing 108 CFU/g probiotics), treatment 3 (commercial food containing 0.25 mg/g iron nanoparticles), treatment 4 (commercial food containing 0.50 mg/g iron nanoparticles), treatment 5 (Commercial food containing 0.25 mg/g iron nanoparticles with 108 CFU/g probiotics) and treatment 6 (commercial food containing 0.50 mg/g iron nanoparticles with 108 CFU/g probiotics). The results of this study showed that the use of iron nanoparticles and Lactobacillus probiotic had a significant increase in the activity of digestive enzymes alpha amylase, trypsin, chymotrypsin, alkaline phosphatase, protease and lipase (P <0.05). The results of bacterial analysis of fish intestine showed that while in probiotic treatments, Lactobacilli occupied the dominant flora, the addition of iron nanoparticles also increased the total number of intestinal bacteria. What can be concluded in general is that increasing the activity of carp digestive enzymes by adding iron nanoparticles and probiotics along with its establishment in the fish digestive tract will be able to provide better conditions for fish growth and improve nutritional factors.s.