Table 1.

Ingredient composition and chemical proximate composition of the experimental diets.

Ingredients (g kg−1)	Experimental Diets
	Diet 0 (control)	Diet 1	Diet 2	Diet 3	Diet 4	Diet 5	Diet 6
Fish meal	190	190	190	190	190	190	190
Wheat bran	390	390	390	390	390	390	390
Wheat pollard	160	160	160	160	160	160	160
Maize germ	120	120	120	120	120	120	120
Cotton seed cake	120	120	120	120	120	120	120
Soybean oil	20	20	20	20	20	20	20
S. cerevisiae	0	2	4	6	0	0	0
B. subtilis	0	0	0	0	5	10	15
Chemical analysis (% of dry matter)
Dry matter	88.9	89.2	88.3	87.9	88.4	87.6	88.7
Crude protein	29.4	29.9	30.2	29.7	29.3	29.9	29.4
Crude lipids	3.4	4.1	3.4	3.1	3.8	3.5	4.1
Crude fiber	5.7	6	6.2	4.7	5.1	5.8	6.1
Moisture	8.2	9.2	9.2	9.1	8.4	8.6	8.7
Ash	8.9	8.9	7.5	9.2	10.4	10.9	11.3

^aSaccharomyces cerevisiae: – Diet 1 (2 g kg⁻¹); Diet 2 (4 g kg⁻¹) and Diet 3 (6 g kg⁻¹)

^bBacillus subtilis: – Diet 4 (5 g kg⁻¹); Diet 5 (10 g kg⁻¹) and Diet 6 (15 g kg⁻¹).