Influence of inactivated baker's yeast on growth potential of Russian sturgeon Acipenser gueldenstaedtii (Brandt) fingerling

Purpose. To analyze the effect of different concentrations of inactivated baker's yeast on the growth rate of Russian sturgeon fingerlings and the associated metabolic processes to establish the optimal concentrations that could be used in the feed composition for the above-mentioned fish, which are cultivated in recirculating aquaculture system (RAS). Methodology. To achieve the purpose of the work, classical ichtyological and biochemical methods of research were used. So, during the experiment, regular measurements of the mass of fish were performed, mortality was calculated, samples of tissues were selected for further evaluation of the physiological and biochemical status of the organism. The results were processed using variational statistics methods using the standard Microsoft Office Excel package. Results. The influence of various concentrations of baker's yeast in the composition of feed for Russian sturgeon on its growth and survival rates is demonstrated. In particular, it was found that their concentration of 5% on the diet within two weeks after transition to exogenous nutrition is optimal. Scientific novelty. For the first time carried out the analysis of the influence of different concentrations of inactivated baker's yeast, as part of the diet of Russian sturgeon fingerling, on his growth potential. Practical significance. It has been proved, that inactivated baker's yeast is appropriate to be introduced into the started diet for Russian sturgeon, since it has a positive effect on his digestive system and stimulated growth potential.