Document Type: Research Paper
A total of 2,400 Persian sturgeon fingerlings weighing 3.50-3.80 g were fed a diet composed of but different amounts of D-pro probiotics (Bacillus subtilis, B. licheniformis and yeast Saccharomyces cerevisiae). Fish were distributed in fiberglass tanks (1.80 × 1.80 × 60 cm) each containing 200 fish for 2 months. This research was conducted in Beheshti Sturgeon Hatchery Center, North Iran in the summer of 2016. The mean temperature of the water (21±2℃), pH (7.5±0.5), and aeration and oxygen concentration (6±0.5 mg L-1) were measured for 60 days. The calculated data were analyzed using one-way ANOVA test. Duncan test was used for comparing the means of the treatment. Results suggest that adding probiotics and yeasts to the diet had a significant impact on the percentages of hematocrit (PCV %), neutrophils and lysozyme (p<0.05). In addition, it was shown that the immunoglobulins in the T1 and T3 increased relatively to the control group. The amount of C3 and C4 complements were significantly increased by adding various sources of probiotics (p<0.05). Moreover, in terms of immune and biochemical parameters of the mucus sample, the interleukin 1 (T1 and T2) and lectin (T1 and T3) factors were improved. Also, in mucus samples, alkaline phosphatase and GPX all values measured in treated fish were lower than control group in various levels. These results show that application of two bacilli in combination form plus yeast may provide a better efficacy on the Persian sturgeon immune status.