EFFECT OF DIETARY SUPPLEMENTATION WITH FERMENTED COWS RUMEN CONTENTS AND PROBIOTIC ON SOME BLOOD PARAMETERS OF GRASS CARP (Ctenopharyngodon idella)

Abstract

This study evaluated the effects of dietary supplementation with fermented cow rumen contents, with or without probiotics, on the hematological and biochemical blood parameters of grass carp (Ctenopharyngodon idella). Rumen contents underwent anaerobic fermentation, followed by the application of a commercial probiotic (Anova-PROBIO FISH).

A total of 147 fish (initial weight: 30.99 ± 0.04 g) were randomly distributed into seven experimental groups with three replicates each (7 fish per replicate) and fed at 2% of their body weight for 12 weeks.

The treatments consisted of: a control group (T1, no additives), groups T2, T3, and T4 supplemented with 10%, 15%, and 20% fermented rumen contents plus probiotics, respectively; and groups T5, T6, and T7 supplemented with 10%, 15%, and 20% fermented rumen contents without probiotics, respectively.

Dietary supplementation with 20% fermented rumen contents enriched with probiotics (T4) significantly decreased (P ≤ 0.05) serum activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) to 59.7 and 67.7 IU L⁻¹, respectively. T4 also demonstrated the most effective reduction in blood glucose (70.7 mg dL⁻¹), cholesterol, triglycerides, and low-density lipoprotein (LDL) levels.

 Concurrently, T4 led to a significant increase in high-density lipoprotein (HDL, 48.0 mg dL⁻¹) and total protein (3.4 g dL⁻¹) levels. Furthermore, T4 recorded the highest hematological values, with hemoglobin reaching 11.17 g dL⁻¹, red blood cell (RBC) count at 1.06 × 10⁶ cells µL⁻¹, and packed cell volume (PCV) at 31.7% compared to all other groups.

In conclusion, incorporating 20% fermented cow rumen contents enriched with probiotics into grass carp diets enhances fish health by improving hematological profiles, reducing stress-related biomarkers, and optimizing lipid metabolism.