A Doctoral Dissertation at the College of Agriculture Discusses the Effect of Using Fermented Cow Rumen Content and Probiotics on Some Productive, Physiological, and Microbial Traits of Grass Carp (Ctenopharyngodon idella).
The College of Agriculture at the University of Diyala Discussed a Doctoral Dissertation Entitled:
“The Effect of Using Fermented Cow Rumen Content and Probiotics on Some Productive, Physiological, and Microbial Traits of Grass Carp (Ctenopharyngodon idella).”
The study, presented by Alaa Nassar Risan, aimed to evaluate the impact of using fermented cow rumen contents, both with and without the addition of probiotics, on certain productive, physiological, and microbial characteristics of grass carp (Ctenopharyngodon idella).
The study reached several significant conclusions, including:
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The nutritional value of fermented cow rumen contents is enhanced due to the complex biochemical reactions that occur during fermentation. This effect is further amplified when supported by the addition of probiotics. The synergistic interaction between fermentation and probiotics significantly improved the nutritional value of the feed.
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The best results were achieved at a 20% inclusion level of fermented cow rumen content supplemented with probiotics, particularly in terms of feed evaluation, growth, protein, and the improvement of digestibility coefficients for both the feed and protein. This indicates that an optimal balance in passage time was achieved, enhancing the digestive efficiency in the fish’s gastrointestinal tract, which in turn positively influenced the productive performance of the grass carp.
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The use of fermented cow rumen contents supplemented with probiotics at a 20% inclusion rate also led to improved health conditions in grass carp, evidenced by an increase in blood cell counts and a decrease in glucose, cholesterol, triglycerides, and low-density lipoprotein (LDL) levels. Additionally, there was an increase in total proteins and high-density lipoproteins (HDL) in the serum of the fish.
The study recommends:
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Further studies to identify the optimal strains of bacteria and fungi used in the fermentation process, with a focus on their impact on chemical composition, digestibility, and environmental effects.
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Assessing the economic feasibility of the bio-fermentation process compared to traditional feed, to evaluate its potential for commercial-scale adoption, particularly if cost differences are significant.
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Conducting additional experiments on culture systems that align with the behavioral patterns of grass carp to enhance their welfare and performance.
This scientific discussion contributes directly to the achievement of one of the 17 Sustainable Development Goals (SDGs), specifically Goal 4: Quality Education.
