Table 5 Effect of fish fed on M. piperita-supplemented diet without or with probiotic bacterium B. coagulans on water quality characteristics (Experiment 1 and Experiment 2)

C1

P1

P2

P3

P4

6.71 ± 0.040^A

6.73 ± 0.130^A

6.71 ± 0.060^A

6.45 ± 0.020^A

6.60 ± 0.040^A

7.60 ± 0.040^A

7.57 ± 0.130^A

7.59 ± 0.060^A

7.66 ± 0.020^A

7.42 ± 0.050^A

26.50 ± 0.200 ^A

26.23 ± 0.080^A

26.25 ± 0.070^A

26.33 ± 0.220^A

26.13 ± 0.050 ^A

662.22 ± 0.710^A

664.17 ± 5.170^A

668.00 ± 2.080^A

660.56 ± 12.650^A

661.50 ± 3.770^A

191.11 ± 1.440^A

188.67 ± 2.400^A

187.00 ± 2.500^A

186.22 ± 1.730 ^A

190.33 ± 2.510 ^A

39.59 ± 0.500^A

38.43 ± 0.430^A

38.22 ± 0.330^A

38.16 ± 0.140^A

39.37 ± 0.240 ^A

18.73 ± 0.680^A

18.33 ± 0.170 ^A

19.39 ± 0.490 ^A

19.11 ± 0.280 ^A

18.78 ± 0.480 ^A

83.22 ± 0.730^A

80.11 ± 0.950^A

79.78 ± 0.950 ^A

78.33 ± 1.680 ^A

78.00 ± 1.900^A

766.67 ± 2.330^A

521.67 ± 2.030^C

459.67 ± 3.050^D

454.33 ± 2.180^E

568.67 ± 3.180^B

383.33 ± 3.170^A

307.67 ± 2.900^D

346.00 ± 2.640^C

290.67 ± 1.200^E

364.00 ± 2.300^B

C2

PP1

PP2

PP3

PP4

6.80 ± 0.030^A

6.38 ± 0.080^B

6.58 ± 0.020^AB

6.58 ± 0.080^AB

6.53 ± 0.040^B

7.57 ± 0.050 ^A

7.55 ± 0.070^A

7.54 ± 0.150 ^A

7.60 ± 0.090 ^A

7.69 ± 0.190 ^A

26.19 ± 0.140 ^A

26.35 ± 0.010 ^A

26.43 ± 0.050 ^A

26.41 ± 0.170 ^A

26.45 ± 0.170 ^A

653.83 ± 3.170 ^C

662.45 ± 5.550^ABC

657.28 ± 5.410^BC

679.17 ± 0.480 ^A

674.11 ± 3.320^AB

189.33 ± 1.200 ^A

186.22 ± 1.920 ^A

187.45 ± 0.390 ^A

188.67 ± 1.890 ^A

190.67 ± 2.220 ^A

39.70 ± 0.480^A

39.54 ± 0.360^A

39.20 ± 0.190 ^A

39.59 ± 0.250 ^A

39.70 ± 0.240 ^A

19.10 ± 0.410 ^A

18.92 ± 0.500 ^A

18.41 ± 0.490 ^A

18.55 ± 0.540 ^A

18.55 ± 0.860 ^A

81.22 ± 0.730 ^A

79.56 ± 1.100 ^A

81.11 ± 1.390 ^A

81.56 ± 0.590^A

80.56 ± 2.350^A

676.33 ± 2.330^A

535 ± 2.880^B

439 ± 2.300^D

363.33 ± 2.030^E

445.33 ± 2.910^C

344.67 ± 1.45^A

295.33 ± 1.45^B

307 ± 2.88^C

206.67 ± 1.76^E

289.33 ± 2.33^D