Use of Bacillus coagulans as a Dietary Probiotic for the Common Carp,Cyprinus carpio

Effect of viable Bacillus coagulans as a dietary probiotic on the growth performance, survivorship, immune response, and meat quality of the common carp, Cyprinus carpio, was investigated. Three treatments (T‐1, T‐2, and T‐3) and a control, each with three replicates, were established. T‐1, T‐2, and T‐3 groups were fed with diets containing different levels of probiotic (1 × 10⁷ cfu/g, 2 × 10⁷ cfu/g, and 4 × 10⁷ cfu/g, respectively). After 45 d, the fish fed with probiotic had significantly higher (P < 0.05) daily weight gain compared to that of the control group. Significant increases (P < 0.05) in final weight, relative weight gain rate, lysozyme, myeloperoxidase, and respiratory burst activities were obtained in the T‐2 and T‐3 compared with those of the control. Fish in the control group showed the lowest (P < 0.05) content of complement component 3. Significantly (P < 0.05) improved contents of crude fat, inosine, and inosinic acid were observed in the T‐2 and T‐3. Our results indicated that the use of B. coagulans as a dietary probiotic for the common carp could improve growth performance, meat quality, and induce a positive modulation on immune response.