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A growth experiment has been established to estimate the influence of two diverse sources of β-glucan, fungal derived from baker's yeast Saccharomyces cerevisiae and vegetal derived from barley bran Hordeum vulgare as long-term effect on the growth performance, survival rate, and physiological status in fingerlings of common carp (Cyprinus carpio) after 60 days of feeding on artificial diets containing 3% fungal β-glucan (A group), 3% vegetal β-glucan (B group), as well as 0% β-glucan (C group) as a control in duplicate for each group. Some of the blood parameters such as Packed cell volume PCV, osmotic pressure OP, total protein content TP, glucose content GLU., enzymes of ALP, AST, and ALT were estimated. Results of growth performance including weight increase, growth rates, relative growth rates, and specific growth rates as well as survival rates showed no significant variances (P > 0.05) among the three groups, although there were rises in these values in groups of fungal (A) and vegetal (B) sources of β-glucan additives than the control group C. Contrariwise, most of the physiological parameters estimated in the fish blood showed a significant improvement in performance in group A and then B, where PCV, OP, TP, GLU, ALP, AST, and ALT values showed a significant decline (P < 0.05) for A group and for B group, from the control group C. The study confirmed that the addition of β-glucan, especially that derived from a fungal source to fish diets, led to a non-significant increase in growth and survival rates, while it guided to a significant improvement in the physiological activities of the parameters PCV, OP, TP, GLU, ALP, AST, and ALT in the fish blood. The study encourages adding the fungal source of β-glucan to the artificial diets of common carp as an Immunostimulatory agent for its health enhancement [ABSTRACT FROM AUTHOR]

ß-glucan was extracted from Baker's Yeast of and barley bran using the conventional classical method and the hot water method respectively. The yield of ß- glucan of Baker's Yeast and barley bran were (5.95 and 5.18) % respectively. with significant differences at the probability at the level of 0.05. ß-glucan which extracted from two sources added were to fish patties at different levels (0.0 ,0.1, 0.3 ,0.5, and 1) g / 25g, and the patties were stored at 4±2 ° C up to for 14 days. The results showed that the values of pH and water holding capacity of patties treated with ß-glucan of yeast were lowest than those of patties treated with ß-glucan of barley bran. In contrast, the values of peroxide, acidity values, and the percentage of free fatty acids of the patties treated with ß-glucan of yeast were found to be higher than those in the patties treated with ß-glucan extracted from barley bran. [ABSTRACT FROM AUTHOR]