Effect of probiotics on biologcal traits of mulberry silkworm

Abstract

The present investigation entitled “effect of probiotics on biology of mulberry silkworm (Bombyx mori L.)” was undertaken with the intention of identification, assessing, and validating appropriate probiotics with significantly better economic traits. It was under taken to know currently available, widely recognized probiotics with the goal of choosing superior. The hybrid was reared on mulberry variety V-1. The variety V-1 of mulberry which was already planted at Sericulture Research Unit, VNMKV, Parbhani. The significantly highest hatching per cent was observed in T5 Baker’s yeast 1.5% (96.16 per cent) over the rest of the treatments followed by T4 Baker’s yeast 1% (95.16 per cent) and T6 Baker’s yeast 2% (95.16 per cent) were at par with each other. Significantly highest 10 mature larval weight was shown by T8 Spirulina + Baker’s yeast 1.5% which recorded larval weight (40.33 g) followed by T6 Baker’s yeast 2% (39.05 g) and T5 Baker’s yeast 1.5% (39.04 g) which were at par with each other. Regarding larval duration, it was revealed that T5 Baker’s yeast 1.5% had shown significantly shortest larval duration (576.67 h) and found superior to T10 Control (596.00 h) followed by T4 Baker’s yeast 1% (578.17 h) and T6 Baker’s yeast 2% (579.17 h) which were at par with each other.