Journal of Aquaculture (한국양식학회지)

The Korean Society of Fisheries and Aquatic Science (한국양식학회)
권호 표지

Effect of Dietary Supplementation of Paprika and Spirulina on Pigmentation of Swiri Coreoleuciscus splendidus

사료내 paprika 및 spirulina 첨가가 쉬리(Coreoleuciscus splendidus) 표피 색택에 미치는 영향

  • Kim, Suk-Ree (Busan Institute of Science Education) ;
  • Lee, Choong-Ryul (Faculty of Marine Bioscience & Technology, Kangnung National University) ;
  • Lee, Sang-Min (Faculty of Marine Bioscience & Technology, Kangnung National University)
  • 김숙리 (부산광역시 과학교육원) ;
  • 이충열 (강릉대학교 해양생명공학부) ;
  • 이상민 (강릉대학교 해양생명공학부)
  • Published : 2006.11.25
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the effect of dietary supplementation of paprika and spirulina as carotenoid sources with three different levels on survival and skin color development of swiri. Fish (initial mean weight 4.4 g) were fed the diets containing different levels of paprika (2, 5 and 10%), spirulina (5, 10 and 20%) and mixture of 5% paprika and 10% spirulina and without supplementation (con) for 9 weeks. Survival of fish fed diets containing the various levels of spirulina was 100% and higher than that of fish fed the other diets. Total carotenoid contents of the skin and fin in fish fed the diets containing the various levels of paprika and spirulina were higher than those in fish fed the control diet. Total carotenoid contents of skin and fin in fish fed the diets containing 5% and 10% paprika tended to be higher than that in fish fed the diet containing 2% paprika. Total carotenoid contents of fish fed the diets containing 10% and 20% spirulina tended to be higher than that of fed the diet containing 5% spirulina. The apparent color definition of skin and fin in fish fed the diets containing paprika and spirulina was better than fish fed the control diet. The results of this study suggest that dietary supplementation with paprika and spirulina can improve skin coloration of swiri.

본 연구는 쉬리(Coreoleuciscus splendidus)를 대상으로 사료내 색소원으로서 paprika 및 spirulina 첨가와 원료 각각의 첨가량을 달리하여 쉬리의 생존율과 색택개선에 미치는 영향을 조사하였다. 실험어는 평균체중 약 4.4 g인 쉬리를 사용하였으며, 총 8개(Control, P1, P2, P3, S1, S2, S3 및 P2+S2)의 실험 사료를 설계하였다. 사료 P1, P2 및 P3는 paprika를 각각 2%, 5% 및 10%를 첨가하였으며, 사료 S1, S2 및 S3는 spirulina를 각각 5%, 10% 및 20%를 첨가하여 제조하였다. 또한 P2+S2 사료는 paprika 5%와 spirulina 10%를 혼합하여 제조하였다. 실험종료 후, 쉬리의 생존율은 spirulina가 첨가된 모든 실험구인 S1, S2, S3 및 P2+S2에서 100%로 대조구(80%) 및 paprika 첨가구($73{\sim}93%$)보다 높게 나타났다. 쉬리의 표피 및 지느러미의 총 carotenoids 함량은 색소원이 첨가되지 않은 대조구에서 1.58 mg/100 g으로 가장 낮았으며, spirulina 10% 첨가구인 S2 실험구에서 2.23 mg/100 g으로 가장 높았다. Paprika와 spirulina가 혼합되어 첨가된 실험구인 P2+S2는 1.61 mg/100 g으로 paprika와 spirulina가 각각 첨가된 P2 (2.14 mg/100 g) 및 S2 (2.23 mg/100 g)보다 낮은 총 carotenoids 함량을 보였다. 쉬리의 표피를 육안으로 관찰한 결과 색소원이 첨가된 모든 실험구에서 대조구에 비하여 체색이 더욱 선명화 됨을 관찰 할 수 있었다. 이상의 결과를 고려할 때, 쉬리의 사료내 paprika 첨가시 5%, spirulina 첨가시 10%가 쉬리의 색택개선에 좋을 것으로 판단된다.

Keywords

References

  1. Amar, E. C., V. Kiron, S. Satoh and T. Watanabe, 2004. Enhancement of innate immunity in rainbow trout (Oncorhynchus mykiss Walbaum) associated with dietary intake of carotenoids from natural products. Fish & Shellfish Immunology, 16, 527-537 https://doi.org/10.1016/j.fsi.2003.09.004
  2. AOAC, 1990. Official Methods of Analysis. 15th edition. Association of Official Analytical Chemists. Arlington, Virginia. 1298 pp
  3. Becker, E. W. and L. V. Venkataraman, 1984. Production and utilization of the blue green alga Spirulina in India. Biomass, 4, 105-125 https://doi.org/10.1016/0144-4565(84)90060-X
  4. Baker, R. T. M., A.-M. Pfeiffer, F.-J. Schoner and L.-S. Lemmon, 2002. Pigmenting efficacy in fresh-water reared Atlantic salmon, Salmo salar. Animal Feed Sci. Tech., 99, 97-106 https://doi.org/10.1016/S0377-8401(02)00116-5
  5. Boonyaratpalin, M. and N. Unprasert, 1989. Effects of pigments from different sources on colour changes and growth of red Oreochromis niloticus. Aquaculture, 79, 375-380 https://doi.org/10.1016/0044-8486(89)90479-1
  6. Booth, M. A., R. J. Warner-Smith, G. L. Allan and B. D. Glencross, 2004. Effects of dietary astaxanthin source and light manipulation on the skin colour of Australian snapper Pagrus auratus (Bloch & Schneider, 1801). Aquacult. Res., 35, 458-464 https://doi.org/10.1111/j.1365-2109.2004.01038.x
  7. Chien, Y.-H., C.-H. Pan and B. Hunter, 2003. The resistance to physical stresses by Penaeus monodon Juveniles fed diets supplemented with astaxanthin. Aquaculture, 216, 177-191 https://doi.org/10.1016/S0044-8486(02)00056-X
  8. Choubert, G. and T. Storebakken, 1989. Dose response to astaxanthin and canthaxanthin pigmentation of rainbow trout fed various dietary carotenoid concentrations. Aquaculture, 81, 69-77 https://doi.org/10.1016/0044-8486(89)90231-7
  9. Ciferri, O., 1983. Spirulina, the edible microorganism. Microbiol Rev., 47, 551-578
  10. Guillaume, J., S. Kaushik, P. Bergot and R. Metailler, 2001. Nutrition and feeding of fish and crustaceans. Springer Verlag, pp. 183-196
  11. Ha, B.-S., M.-J. Kweon, M.-Y. Park, S.-H. Baek, S.-Y. Kim, I.-O. Baek and S.-J. Kang, 1997. Comparison of dietary carotenoids metabolism and effects to improve the body color of cultured fresh-water fishes and marine fishes. J. Korean Soc. Food Sci. Nutr., 26, 270-284
  12. Hu, C.-J., S.-M. Chen, C.-H. Pan and C.-H. Huang, 2006. Effects of dietary vitamin A or $\beta$ -carotene concentrations on growth of juvenile hybrid tilapia, Oreochromis niloticus ${\times}\;O$. aureus. Aquaculture, 253, 602-607 https://doi.org/10.1016/j.aquaculture.2005.09.003
  13. Kalinowski, C. T., L. E. Robaina, H. Fernandez-Palacios, D. Schuchardt and M. S. Izquierdo, 2005. Effect of different carotenoid sources and their dietary levels on red porgy (Pagrus pagrus) growth and skin colour. Aquaculture, 244, 223-231 https://doi.org/10.1016/j.aquaculture.2004.11.001
  14. Kang, D.-S. and B.-S. Ha, 1994. Metabolism of dietary carotenoids and effects to intensify the body color of cultured sea bass. Bull. Korean Fish. Soc., 27, 272-281
  15. Katsuyama, M. and T. Matsuno, 1988. Carotenoid and vitamin A, and metabolism of carotenoids. astaxanthin, zeaxanthin lutein and tunaxanthin in tilapia Tilapia nilotica. Comp. Biochem. Physiol., 86B, 1-5
  16. Kim, H.-S., Y.-h. Kim, S.-H. Cho and J.-Y. Jo, 1999a. Effects of dietary carotenoids on the nuptial color of the Bitterling (Rhodeus uyekii). J. Korean Fish. Soc., 32, 276-279
  17. Kim, H.-Y., S.-H. Baek, S.-Y. Kim, K.-I. Geong, M.-J. Kweon, J.- H. Kim and B.-S. Ha, 1999b. Metabolism of dietary carotenoids and effects to improve the body color of Oily Bittering, Acheilognathus koreensis. J. Korean soc. Food Sci. Nutr., 28, 1099-1106
  18. Kim, I.-S and J.-Y. Park, 2002. Freshwater fishes of Korea. Published by Kyo-Hak Publishing Co., Seoul, Korea, pp. 61-406
  19. Kim, J.-B., S.-H. Ha, J.-Y. Lee, H.-H. Kim, S.-H. Yoon and Y.-H. Kim, 2003. Biological activities and analysis of carotenoids in plants. Korean J. Crop Sci., 48(S), 72-78
  20. Miihling, M. and N. Harris, 2003. Reversal of helix orientation in the cyanobacterium Arthrospira. J. Phycol., 39, 360-367 https://doi.org/10.1046/j.1529-8817.2003.01246.x
  21. Mori, T., 1935. Studies on the geographical distribution of freshwater fish in Korea. Bull. Biogeogr. Soc. Jap., 7, 35-61
  22. Park, J.-H., C.-S. Kim and S.-K. Noh, 2005. The effect of fresh paprika and paprika powder dried by far-infrared ray on inhibition of lipid oxidation in Lard Model System. Korean J. Food Cookery Sci., 21, 475-481
  23. Ra, K., 1991. Microalgae as food and supplement. Crit Rev. Food Sci. Nutr., 30, 555-573 https://doi.org/10.1080/10408399109527556
  24. Supamattaya, K., S. Kiriratnikom, M. Boonyaratpalin and L. Borowitzka, 2005. Effect of a Dunaliella extract on growth performance, health condition, immune response and disease resistance in black tiger shrimp (Penaeus monodon). Aquaculture, 248, 207-216 https://doi.org/10.1016/j.aquaculture.2005.04.014
  25. Waagbo, R., K. Hamre, E. Bjerkas, R. Berge, E. Wathne, O. Lie and B. Torstensen, 2003. Cataract formation in Atlantic salmon, Salmo salar L., smolt relative to dietary pro- and antioxidants and lipid level. J. Fish Diseases, 26, 213-229 https://doi.org/10.1046/j.1365-2761.2003.00449.x