Nutritional evaluation of soybean meal after fermentation with two fish gut bacterial strains, Bacillus cereus LRF5 and Staphylococcus caprae CCF2 in formulated diets for Labeo rohita fingerlings

Nutritional evaluation of soybean meal after fermentation with two fish gut bacterial strains, Bacillus cereus LRF5 and Staphylococcus caprae CCF2 in formulated diets for Labeo rohita fingerlings

Twelve isonitrogenous (35 % crude protein) and isocaloric (18.0 kJ/g) diets were formulated incorporating raw and fermented soybean meal (SBM) at 15%, 30%, 45% and 60% levels by weight. Two phytase-producing bacterial strains, Bacillus cereus LRF5 and Staphylococcus caprae CCF2 isolated from the gut...

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Bibliographic Details
Main Authors: Suhas Kumar Dan, Goutam Banerjee, Ankita Nandi, Arun Kumar Ray
Format: Article
Language:English
Published: BdFISH 2017-03-01
Series:Journal of Fisheries
Subjects:
Soybean meal
fish gut bacteria
phytase
fermentation
diets
growth performance
Online Access:http://journal.bdfish.org/index.php/fisheries/article/view/50

Internet

http://journal.bdfish.org/index.php/fisheries/article/view/50

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