Background: Asian sea bass is one of the sea fish that has economic importance and good marketability. The aim of this research is to investigate the nutritional effects of yeast on some growth parameters, blood parameters, immunity and activity of liver antioxidant enzymes of this species.
Aim: The aim of this research is to investigate the effect of fermented products of Saccharomyces cerevisiae on growth performance, hematological indices, immunity and antioxidant enzymes of the liver of Asian seabass.
Methodology: For this experiment, 200 pieces of Asian seabass fry with an average weight of approximately 7 grams were used. Before starting the experiment, the baby fish were kept in a 2000 liter fiberglass tank for two weeks. In this experiment, 4 treatments with 3 replications were considered. Food ration by adding , 0.5, 1 and 2 grams per liter of Saccharomysia cervicia yeast were prepared in the basic diet. After 8 weeks of feeding with a diet containing Saccharomyces cerevisiae yeast, fish biometry and blood indicators, immunity and antioxidant enzyme activity were sampled and measured.
Conclusions: The results show that different levels of Saccharomyces cerevisiae yeast can have a significant effect on the growth indices of Asian seabass. The average weight and final length of the fish in the treatments fed with Saccharomysia cervicia yeast were significantly higher than the control treatment (p<0.05). In treatments with the addition of Saccharomyces cerevisiae yeast, food conversion index, specific growth factor, percentage of weight gain and food eaten were higher than the control treatment, but no significant difference was observed between different levels of Saccharomyces cerevisiae yeast (p>0.05). Compared to the control, different levels of Saccharomyces cerevisiae yeast increased the number of red blood cells, white blood cells, hematocrit and hemoglobin in Asian seabass, and the highest white blood cell count was recorded with 7.56 ± 3.71 in FP3 tre