Effect of probiotics on economic traits of mulberry silkworm

Abstract

The present investigation entitled “effect of probiotics on economic traits 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 cocoon weight was observed in T8 Spirulina + Baker’s yeast 1.5% (1.84 g) over the rest of treatments followed by T5 Baker’s yeast 1.5% (1.76 g) and T7 Spirulina + Baker’s yeast 1% (1.74 g) which were at par with each other. Followed by T3 Spirulina 2% with single cocoon weight of (1.68 g). The significantly highest shell weight was recorded in T4 Baker’s yeast 1% (0.440 g) followed by T5 Baker’s yeast 1.5% (0.413 g) which were at par with each other and showed superior performance over the T10 control (0.313 g). The significant maximum shell percentage was recorded in T4 Baker’s yeast 1% (27.09 percent). Followed by T2 Spirulina 1.5% (23.78 percent) and T5 Baker’s yeast 1.5% (23.49 percent) are at par with each other. Significantly maximum filament length was observed in T4 Baker’s yeast 1% (1216.67 m). It is followed by T5 Baker’s yeast 1.5% (1090.00 m), T8 Spirulina + Baker’s yeast 1.5% (966.67 m) which are not par with each other. The performance of T5 Baker’s yeast 1.5% (0.363 g) recorded significantly highest filament weight than all other treatments followed by T4 Baker’s yeast 1% (0.357 g) which are at par with each other. Treatment of T3 Spirulina 2% (2.44) showed significantly lowest denier value over other treatments. Followed by T1 Spirulina 1% (2.54), T4 Baker’s yeast 1% and T8 Spirulina + Baker’s yeast 1.5% (2.64), T2 Spirulina 1.5% (2.67).