Effect Prymalak Probiotic and Mycotoxin on Protein،Lipid and Ash Factores in Carcase Common Carp (Cyprinus Carpio)

Sustainable development of aquaculture needs applying modern techniques such asusing of live bacteria in food and nurturing environment that can increase productionefficiency. In this study, the effect of mycotoxins and Prymalak probiotics on protein,fat, ash and ash of common carp (Cyprinus Carpio) were investigated. Thisexperiment carried out in 4 treatments with three replicates. Treatment A, B, Ccontained 2 g of probiotics and 15 g mycotoxins, 15 g mycotoxins and 2 g per 100 gof probiotic food, respectively plus the treatment C as control and was treated withmycotoxins. Results showed that at the mid-term and end of the experiment, therewas no significant among each of the 4 treatments factor in protein, fat and ash.Addition of the probiotic Prymalak and mycotoxins of the diet had no significanteffect on the measured parameters such as protein, fat but the total ash but has, ingeneral, improved the quality of the ingredients (P> 0.05).

Keywords:

Common carp (Cyprinus Carpio) , Probiotic , Prymalak , Mycotoxins , Carcase