Moein  Faramarzi, Saeed  Kiaalvandi, Farnaz  Iranshahi, 
    The Effect of Probiotics on Growth Performance and Body Composition of Common Carp (<I>Cyprinus carpio</I>),
    Journal of Animal and Veterinary Advances,
    Volume 10,Issue 18,
    2011,
    Pages 2408-2413,
    ISSN 1680-5593,
    javaa.2011.2408.2413,
    (https://makhillpublications.co/view-article.php?doi=javaa.2011.2408.2413)
    Abstract: This study evaluated the effects of three types of probiotics, 
  two bacteria and one yeast on growth performance in common carp. Three diets 
  were formulated containing the optimum protein level (40%) for common carp fry; 
  one supplemented at 0.1% with a bacterial mixture containing <I>Streptococcus 
  faecium</I> and <I>Lactobacillus acidophilus</I>; a 2nd supplemented at 0.1% 
  with the yeast <I>Saccharomyces cerevisae</I> and 3rd a control diet without 
  supplements. Two additional diets were formulated to contain 27% protein to 
  serve as a stress factor and were supplemented at 0.1% with either the bacterial 
  probiotic mix or the yeast. The diets were fed for 9 weeks to common carp fry 
  stocked in 20 L tanks at two densities; a high density of 20 fry tank&#8226;<SUP>1</SUP> 
  as a stress factor and a low density of 10 fry tank&#8226;<SUP>1</SUP>. Results 
  indicate that the fry fed with diets with a probiotics supplement exhibited 
  greater growth than those fed with the control diet. Of the four probiotic treatments, 
  the 40% protein diet supplemented with yeast produced the best growth performance 
  and feed efficiency, suggesting that yeast is an appropriate growth stimulating 
  additive in common carp cultivation.
    Keywords: common carp;Probiotics;growth performance;supplement;fry;Iran