Effects of Dietary Fermented Red Grape Vinegar and Lactobacillus acidophilus on Growth Performance and Hematobiochemical and Immune Parameters in Juvenile Rainbow Trout

This study was conducted to assess the effect of different dietary levels of fermented red grape vinegar (RGV) and a probiotic (PRO), Lactobacillus acidophilus (1 × 106 CFU/g), on the growth performance and immunological responses of Rainbow Trout Oncorhynchus mykiss for 8 weeks. The juveniles (n = ...

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Veröffentlicht in:	North American journal of aquaculture 2022-04, Vol.84 (2), p.229-238
Hauptverfasser:	Omidi, Amir Hossein, Bahri, Amir Houshang, Yahyavi, Maziar, Mohammadizadeh, Flora, Hosseini Shekarabi, Seyed Pezhman
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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