Efecto de la lenteja de agua (lemna minor) fermentada sobre la reducción de bacterias totales en la tilapia (oreochromis sp.)

Abstract

Fish farming is threatened by bacterial diseases, which has increased the importance of looking for natural alternatives for the formulation of aquaculture diets. Fermentation allows improving the nutritional quality of the feed, fish health, decreases the antinutrients of the ingredients of vegetable origin, being the case of vegetable meals, which are investigated to make new formulations of fish feed, decreasing production costs, and at the same time they are used in the control of pathogens that affect production. The objective of the present work was to determine the effect of fermented duckweed on the reduction of total bacteria in the intestine of tilapia (Oreochromis sp.). Three treatments (T1: 5% duckweed meal added to the feed, T2: 3% duckweed meal ferment added to the feed, T3: 3% probiotics added to the feed) and a control treatment with only feed, each with three replicates, were used for the development of the trial. Five tilapia were placed in each experimental unit and fed twice a day for 25 days. At the end of the trial, serial dilutions of the tilapia intestine samples were performed, followed by sowing on a plate for the respective count of Colony Forming Units (CFU/g). The results of the tests were analyzed by one-factor analysis of variance (ANOVA), which revealed that the treatments and the control had no significant differences in total bacterial counts. However, there was for Pseudomonas sp. as it was significantly different where treatment 1 was lower than in the control treatment. In contrast, significant differences were observed for Aeromonas sp. where the control treatment had a lower bacterial load than other treatments. Finally, more research is needed on Lemna minor ferments using other bacteria, not only for the reduction of bacteria, but also to contribute to improve the growth of tilapia.