THE EFFECT OF USING ASPERGILLUS ORYZAE IN THE DIETS OF COMMON CARP FISH AND ITS IMPACT ON THE PRODUCTIVE TRAITS OF FISH.

This study investigated the possibility of using Aspergillus oryzae in the diets of common carp (Cyprinus carpio L.) on growth performance. A total of 320 common carp fish were randomly distributed with an average weight of 90.5 (±25) g fish-¹ into sixteen plastic ponds with dimensions of 100 ˟ 100 ˟100 cm, for each tank capacity of 1000 litres, on eight experimental treatments and at a rate of two replicates for each one treatment and 20 fish for each replicate. Eight rations were made manually with a diameter of 4mm, and the experimental fish were fed with 3% of the body weight. The protein content ranged between 37.7-37.29%, left without addition, while the treatment T1 first treatment was a comparison treatment T2. The second treatment was added at 50% fermented soybean meal and 50% unfermented soybean meal; T3, the third treatment, was added at a ratio of fermented soybean meal to 100%. In T4, the fourth treatment, bran was added at a ratio of 50% fermented bran and 50% unfermented bran; T5 In the fifth, 100% fermented bran; T6 in the sixth treatment, yellow corn powder was added at a ratio of 50% fermented and 50% unfermented, T7 In the seventh treatment yellow corn powder added at a ratio 100% fermented, T8 while in the eighth treatment soybean meal, yellow corn, and wheat bran were added by fermented 100%. The fish were weighed based on biomass for each tank every 14 days during the experiment. The results of the statistical analysis of the weight gain, daily weight gain rates showed the superiority of the fish fed on the study diets supplemented with fermented feed at the level of (p≤0.05) for treatment T8 29.5 g per day over the rest of the treatments for all productive traits. Daily weight gain and relative growth rats and the specific growth rate, except for the characteristic of the feed conversion factor, as the T6 treatment showed a significant (p≤0.05) superiority in feed conversion factor at 1.50 %, and T3 was substantial (p≤0.05) superior in protein intake 8.24%