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Effects of different levels of Biomin® IMBO synbiotic, including Enterococcus faecium (as probiotic), and fructooligosaccharides (as prebiotic) on survival, growth performance, and digestive enzyme activities of common carp fingerlings (Cyprinus carpio) were evaluated. The experiment was carried out in four treatments (each with 3 replicates), including T1 = control with non-synbiotic diet, T2 = 0.5 g/kg synbiotic diet, T3 = 1 g/kg synbiotic diet, and T4 = 1.5 g/kg synbiotic diet. In total 300 fish with an average weight of 10 ± 1 g were distributed in 12 tanks (25 animals per 300 l) and were fed experimental diets over a period of 60 days. The results showed that synbiotic could significantly enhance growth parameters (weight gain, length gain, specific growth rate, percentage weight gain) (P < 0.05), but did not exhibit any effect on survival rate (P > 0.05) compared with the control. An assay of the digestive enzyme activities demonstrated that the trypsin and chymotrypsin activities of synbiotic groups were considerably increased than those in the control (P < 0.05), but there was no significant difference in the levels of α-amylase, lipase, or alkaline phosphatase (P > 0.05). This study indicated that different levels of synbiotic have the capability to enhance probiotic substitution, to improve digestive enzyme activity which leads to digestive system efficiency, and finally to increase growth. It seems that the studied synbiotic could serve as a good diet supplement for common carp cultures.

The fish diet is one of the essential factors in the development of aquaculture. The purpose of present study was to evaluate using grape pomace as a main feed ingredient on growth performance, body chemical composition, survival rate, and morphological indices of the carp (Cyprinus carpio). 200 fish with an average weight of 7 ± 0.4 g were randomly distributed in four tanks for total of 56 days. The fish were fed with a diet containing 5%, 10%, and 15% grape pomace in different feeding groups designated as G1, G2, and G3. The average daily weight gain (g), weights gain (g), and specific growth rate (%) were significantly higher (p < .05) in G3 as compared to G1 and G2 groups. The lowest feed conversion ratio was recorded in G3 group. The morphological indices, condition factors, viscerosomatic index, and hepatosomatic index were significantly higher in G3 group as compared to other treatments. The protein, fat, moisture, and ash contents in the C. carpio fillets were significantly influenced by feeding rate. The results showed that grape pomace had a positive effect on growth, survival, and nutritional indices in the carp fish. According to the obtained results, grape pomace (150 g/kg food) can be considered as the diet component for the carp fish.

Fish Platycephalus indicus usually are consumed by southern people in Iran. The present study assessed the effect of processing on proximate compositions in the fillets of P.indicus. The fish samples were prepared by boiling, baking and frying, while proximate analysis was done by standard methods. Boiling processing method significantly reduced ash content in the fillet whereas fat content was significantly increased in frying. Baking method recorded highest ash content of 10.64%. The highest protein concentration was obtained for boiled fillet (82.73%). Lipid content was recorded highest in fried fillet (17.27%). P. indicus was, rich in fat, protein, and ash, thus its consumption should be encouraged.

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Fish Platycephalus indicus usually are consumed by southern people in Iran. The present study assessed the effect of processing on proximate compositions in the fillets of P.indicus. The fish samples were prepared by boiling, baking and frying, while proximate analysis was done by standard methods. Boiling processing method significantly reduced ash content in the fillet whereas fat content was significantly increased in frying. Baking method recorded highest ash content of 10.64%. The highest protein concentration was obtained for boiled fillet (82.73%). Lipid content was recorded highest in fried fillet (17.27%). P. indicus was, rich in fat, protein, and ash, thus its consumption should be encouraged.

The chemical composition of four edible plant foods species, three fish species and one prawn were analyzed in Food Chemistry Laboratory of Behbahan Khatam Alanbia University of Technology, Behbahan, Iran in 2014. The analysis of fatty acid and sugars composition were performed by gas liquid chromatography and high performance liquid chromatography, respectively. Protein and lipid content were founded higher in baked and fried in fish S. commersonnianus (74.29%), (20.20%), fish Sphyraena helleri (88.12%) and (17.77%), respectively. Ash content in fish S. commersonnianus varies from 9.80% to 15.34%, and in fish S. helleri from 5.83% to 7.68%. Based on the proximate analysis, it can be calculated that an edible portion of 100 g of studied edible plant foods provides, on average, around 303.9±1.04 kcal. The plant Portulaca neglecta is suitable for high temperature food processes. The macronutrient profile in general revealed that the wild plant foods were with rich sources of protein and carbohydrates, and had low amounts of fat. The highest protein, the lowest fat and energy contents were found in boiled in both fish species; therefore, boiling can be recommended as the best cooking method for healthy diet.

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