Effects of a Probiotic Bacterium, Lactobacillus acidophilus, on the Growth and Survival of Pearl Oyster (Pinctada margaritifera) Spat

Subhash, S K and Lipton, A P (2007) Effects of a Probiotic Bacterium, Lactobacillus acidophilus, on the Growth and Survival of Pearl Oyster (Pinctada margaritifera) Spat. The Israeli Journal of Aquaculture – Bamidgeh, 59 (4). pp. 201-205.

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    Abstract

    The present study investigated the effect of a probiotic bacterium, Lactobacillus acidophilus, on the growth and survival of pearl oyster, Pinctada margaritifera, spat. The probiotic bacteria was fed together with a microalgal feed at 1:1 or 2:1 while control groups received no probiotic supplementation. The probiotic groups had significantly higher survival (78.7±8.1 and 85.7±2.9%, respectively) than the control groups (60.7±1.2%). Weight and length also increased significantly. The weight gains in the probiotic groups were 349.8±0.44 mg (1:1 level) and 396.8±0.49 mg (2:1 level) mg, compared to 300.9±0.51 mg in the control. The increases in dorso-ventral measurement were 20.08 mm (1:1 level) and 21.04 mm (2:1 level) in the probiotic groups, compared to 14.22 mm in the control.

    Item Type: Article
    Uncontrolled Keywords: pearl oyster; spat; probiotics; growth
    Subjects: Fish Biotechnology
    Fish Diseases
    Molluscan Fisheries > Pearl oyster
    Divisions: CMFRI-Vizhinjam
    Depositing User: Arun Surendran
    Date Deposited: 19 Feb 2014 11:01
    Last Modified: 09 Sep 2015 15:58
    URI: http://eprints.cmfri.org.in/id/eprint/9890

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