Evaluation of nutritive value of water Hyacinth (Eichhornia crassipes) Leaf meal in compound diets for rohu, labeo rohita (hamilton, 1822) fingerlings after fermentation with two bacterial strains isolated from fish gut

Dokuz adet izonitrojenik (yaklaşık olarak %30 ham protein) ve izokalorik (18.23 kJ $g^ {-1}$) deneysel diyet hazırlanmıştır (D1-D9). Diyetler balık bağırsak bakterileri ile fermente edilmiş ve fermente edilmemiş %20, %30 ve %40 oranlarında su sümbülü (Eichhornia crassipes) yaprağı unu ile ikame edilerek formüle edilmiştir. Ayrıca balık unu içeren referans diyet (RD) hazırlanmıştır. Ekstra- hücresel selülolitik ve amilotik faaliyetler gösteren balık bağırsak bakterilerinin iki özel suşu, Bacillus subtilis CY5 (Cyprinus carpio’dan izole edilen) ve B. megaterium CI3 (Ctenopharyngodon idella’dan izole edilen) 37°C’de 15 gün boyunca Eichhornia ‘nın yaprağının fermentasyonu için kullanılmıştır. Ticari hazırlanmış Laktik asit bakterisi (LAB) Lactobacillus acidophilus (Lactobacil) Bacillus subtilis CY5 ile birlikte yem katkısı olarak kullanılmıştır. Su sümbülü yaprağının fermantasyonu, ham selülozun, selüloz ve hemiselüloz içeriğine ve anti-beslenme faktörlerine, tanen ve fitik asite indirgenmesi ile sonuçlanmıştır. Ancak, serbest asitler ve yağ asitleri fermente su sümbülü yaprağında yükselmiştir. 80 gün boyunca deneysel diet ile beslenen Rohu fingerling’in (4.0±0.14 g) tepkisi, RD ile beslenen balık ile kıyaslanmıştır. Dietlerdeki Eichhornia yaprağının hem içerik seviyesi hem de tipi rohu’nun büyüme performansını önemli şekilde etkilemiştir. %30 C13 türü ile fermente edilmiş su sümbülü yaprağı içeren balık yem diyetleri; büyüme tepkisi, yem dönüşüm oranı, protein verimlilik oranı ve belirgin net protein kullanımı açısından daha iyi performans göstermiştir. Daha sonra RD ile kıyasla %20 CI3 ile fermente edilen su sümbülü yaprağı ve %20 Bacillus subtilis + LAB ile fermente edilen su sümbülü yaprağı içeren yemler gelmektedir. Görünen protein sindirimi (APD) fermente su sümbülü yaprağı içeren balık yemlerinde daha iyidir. %30 Bacillus subtilis + LAB ile fermente edilmiş yaprak yemi ile beslenen balık grubunda karkasta en yüksek protein depolanması kaydedilmiştir, oysa yağ depolanması en fazla RD ile beslenen balıklarda görülmüştür. Yürütülen projenin sonucuna göre, balık bağırsak bakterileri ile fermente edilmiş ekstraselüler enzim aktivitesi sergileyen Eichhornia ‘nın yaprakları, etkin maliyetli formüle edilmiş balık yemi üretmek için, fingerling Labeo rohita’nın dietine balığın büyümesine herhangi ters bir etkisi olmayan %40 seviyesinde katılarak ikame balık yemi olarak kullanılması önerilmiştir.

Anahtar Kelimeler:

bağırsak mikroorganizmaları, Eichhornia crassipes, balık beslenmesi, hyacinths, yaprak unu, besin değeri, Labeo rohita, selülaz, diyetler, fermentasyon

Su sümbülü (Eichhornia crassipes) yaprak ununun balık bağırsağından izole edilen iki bakteri türü ile Fermentasyonu sonrası yavru rohu, labeo rohita diyetindeki besinsel kıymetinin değerlendirilmesi

Nine isonitrogenous (30% crude protein approximately) and isocaloric (18.23 kJ $g^ {-1}$) experimental diets (D1-D9) were formulated either with raw or treated (fermented with fish intestinal bacteria) Eichhornia crassipes leaf meal at 20%, 30% and 40% levels replacing other ingredients partially from a fish meal based reference diet (RD). Two specific strains of fish intestinal bacteria, Bacillus subtilis CY5 (isolated from Cyprinus carpio) and B. megaterium CI3 (isolated from Ctenopharyngodon idella) having extra-cellular cellulolytic and amylolytic activities, were used for fermentation of Eichhornia leaf meal for 15 days at 37°C. A commercial preparation of lactic acid bacteria (LAB), Lactobacillus acidophilus (Lactobacil) was used as feed supplement along with Bacillus subtilis CY5. Fermentation of leaf meal resulted in reduction of crude fibre, cellulose and hemicellulose contents and the anti-nutritional factors, tannin and phytic acid. However, free amino acids and fatty acids increased in the fermented leaf meal. The response of rohu fingerlings (4.0±0.14 g) fed the experimental diets for 80 days was compared with fish fed a RD. Both the inclusion level and type of Eichhornia leaf meal in diets significantly affected the growth performance of rohu. Fish fed diets containing 30% leaf meal fermented with CI3 strain performed better in terms of growth response, feed conversion ratio, protein efficiency ratio and apparent net protein utilization followed by diets containing 20% CI3 fermented leaf meal and 20% Bacillus subtilis + LAB fermented leaf meal in comparison with those with the RD. The apparent protein digestibility (APD) was better in fish fed diets containing fermented leaf meal. Highest deposition of protein in carcass was recorded in the group of fish fed 30% Bacillus subtilis + LAB fermented leaf meal diet whereas lipid deposition was highest in the fish fed the RD. It is concluded from the present study that Eichhornia leaf meal fermented with fish gut bacteria exhibiting extracellular enzyme activity can be recommended as a dietary ingredient in diets of Labeo rohita fingerlings up to 40% incorporation level replacing fish meal without any adverse effect on growth of the fish to produce cost effective formulated fish feed.

Keywords:

intestinal microorganisms, Eichhornia crassipes, fish feeding, hyacinths, leaf meal, nutritive value, Labeo rohita, cellulase, diets, fermentation,

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