Prebiotic potential of Azolla pinnata (R.Br.) and dietary inclusion effect of pulverised azolla on the growth performance of milkfish fingerlings

The growth of the aquaculture sector leads to a demand for sustainable feed ingredients. Prebiotics are potential ingredients that can promote improved performance species without use antimicrobials. This study investigated Azolla pinnata as candidate prebiotic source. Prebiotic characteristics and dietary effect commercial diet (CD) with varying pulverised azolla (PA) inclusion was evaluated. Results showed PA (9.40% moisture) constitutes around 16.1% ash, 22.3% crude fibre, 20.9% protein, 1.7% fat 29.6% nitrogen-free extract. Crude xylan cellulose content were 13.7% 12.6% dry matter (DM) respectively. Growth Lactobacillus rhamnosus in PA-supplemented MRS broth remarkably after 4 6 hours incubation. Feeding trials results revealed had no adverse on average survival milkfish fingerlings, albeit significant improvement (p < 0.01) noted group fed 2% PA-replaced CD terms total weight gain (119.9%), specific rate (2.62% day–1) efficiency (79.9%). present demonstrated activity PA, well its component cultured milkfish.