Effects of Lactobacillus rhamnosus ATCC 7469 on Different Parameters Related to Health Status of Rainbow Trout (Oncorhynchus mykiss) and the Protection Against Yersinia ruckeri

• Published in: Probiotics and antimicrobial proteins Vol. 12; no. 4; pp. 1370 - 1384
• Main Authors: Hooshyar, Yalda, Abedian Kenari, Abdolmohammad, Paknejad, Hamed, Gandomi, Hassan
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2020; Springer Nature B.V
• Subjects: alginates; Alginic acid; Applied Microbiology; Blood; blood chemistry; Body composition; Body weight gain; Catalase; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chitosan; Cholesterol; complement; Diet; feed conversion; fish; Growth factors; growth performance; health status; hemolysis; Immune response; Interleukin 1; Lactobacillus rhamnosus; Lysozyme; meat quality; Microbiology; microencapsulation; Nutrition; Oncorhynchus mykiss; Physical growth; Probiotics; protein content; Protein Science; Proteins; Starch; Superoxide dismutase; survival rate; Trout; tumor necrosis factor-alpha; Tumor necrosis factor-TNF; Tumor necrosis factor-α; weight gain; Yersinia ruckeri; Probiotic; ATCC 7469; Immunostimulant; Hypocholesterolemic effect; Immunity; Yersinia ruckeri; Lactobacillus rhamnosus

In the current study, we investigated the effect of a probiotic bacterium ( Lactobacillus rhamnosus ATCC 7469) microencapsulated with alginate and hi-maize starch and coated with chitosan on improving growth factors, body composition, blood chemistry, and the immune response of rainbow trout (initia...