DOI QR코드

DOI QR Code

사료에 첨가된 Spirulina, Chlorella 및 Astaxanthin이 비단잉어 체색에 미치는 영향

Effects of Dietary Spirulina, Chlorella, and Astaxanthin on the Body Color of Red- and White-colored Carp, Cyprinus carpio

  • Kim, Yi-Oh (Inland Fisheries Research Institute) ;
  • Jo, Jae-Yoon (Department of Aquaculture, Pukyong National University) ;
  • Oh, Sung-Yong (Marine Resources Research Department, Korea Ocean Research and Development Institute)
  • 발행 : 2008.06.30

초록

We experimentally investigated effects of four concentrations (4, 6, 8, and 10%) each of dietary Spirulina and Chiorella, as well as four concentrations of dietary astaxanthin (40, 60, 80, and 100 ppm in Carophyll Pink), on the body color of red- and white-colored carp, Cyprinus carpio. The total carotenoid concentration in the skin tissue of the red parts of the carp fed dietary Spirulina, Chiorella, and astaxanthin increased up to the second week of the experiment but decreased thereafter. The redness value of the Spirulina-and Chiorella-treated fish decreased up to the sixth week of the experiment and increased thereafter. However, the redness value of the astaxanthin-treated fish consistently increased, beginning in the second week. Of the three agents tested, astaxanthin in Carophyll Pink was the most effective at enhancing the redness of both red- and white-colored carp. The redness value of the fish did not statistically differ among the various concentrations of astaxanthin. Therefore, dietary supplementation with 40ppm astaxanthin would be the most economical method for enhancing the redness of red- and white-colored carp fingerlings.

키워드

참고문헌

  1. Becker, E.W. and L.V. Venkataraman. 1984. Production and utilization of blue-green alga, Spirulina in India. Biomass, 4, 105-125
  2. Choubert, G. and T. Storebakken. 1989. Dose response to astaxanthin and cantaxanthin pigmentation of rainbow trout fed various dietary carotenoid con- centrations. Aquaculture, 81, 69-77 https://doi.org/10.1016/0044-8486(89)90231-7
  3. Duncan, D.B. 1955. Multiple-range and multiple F tests. Biometrics, 11, 1-42 https://doi.org/10.2307/3001478
  4. Gouveia, L., G. Choubert, E. Gomes, P. Rema and J. Empis. 1998. Use of Chlorella vulgaris as a carotenoid source for salmonids; Effect of dietary lipid content on colouringation, digestibility and muscular retention. Aquacult. Int., 6, 269-279 https://doi.org/10.1023/A:1009251714573
  5. Gouveia, L., V. Veloso, A. Reis, H. Fernandes, J. Novais and J. Empis. 1996. Evolution of pigment composition in Chlorella vulgaris. Bioresource Technol., 57, 157-163 https://doi.org/10.1016/0960-8524(96)00058-2
  6. Gouveia, L., G. Choubert, E. Gomes, N. Pereira, J. Santinha and J. Empis. 2002. Colouringation of gilthead seabream, Sparus aurata (Lin 1875), using Chlorella vulgaris microalga. Aquacult. Res., 33, 1-7 https://doi.org/10.1046/j.1355-557X.2001.00637.x
  7. Gouveia, L., P. Rema, O. Pereira and J. Empis. 2003. Colouring ornamental fish (Cyprinus carpio and Carassius auratus) with microalgal biomass. Aqua- cult. Nutr., 9, 123-129 https://doi.org/10.1046/j.1365-2095.2003.00233.x
  8. Gouveia, L. and P. Rema. 2005. Effect of microalgal concentration and temperature on ornamental goldfish (Carassius auratus) skin pigmentation. Aquacult. Nutr., 11, 19-23 https://doi.org/10.1111/j.1365-2095.2004.00319.x
  9. Ha, B.S., D.S. Kang, J.H. Kim, O.S. Choi and H.Y. Ryn. 1993. Metabolism of dietary carotenoids and effects to improve the body color of cultured flounder and red sea bream. J. Kor. Fish. Soc., 26, 91-101
  10. Hancz, C., I. Magyary, T. Molnar, S. Sato, P. Horn and N. Taniguchi. 2003. Evalution of color intensity enhanced by paprika as feed additive in goldfish and koi carp using computer-assisted image analysis. Fish. Sci., 69, 1158-1161 https://doi.org/10.1111/j.0919-9268.2003.00740.x
  11. Hata, M. and M. Hata. 1975. Carotenoid metabolism in fancy red carp, Cyprinus carpio-I. Administration of carotenoids. Bull. Jap. Soc. Sci. Fish., 41, 653-655 https://doi.org/10.2331/suisan.41.653
  12. Hata, M. and M. Hata. 1976. Carotenoid metabolism in fancy red carp, Cyprinus carpio-II. Metabolism of 14C-zeaxanthin. Bull. Jap. Soc. Sci. Fish., 42, 203-205 https://doi.org/10.2331/suisan.42.203
  13. Hong, S.P., J.K. Koo, K.S. Jo and D.S. Kim. 1997. Physicochemical characteriestics of water or alcohol soluble extracts from laver, Porphyra yezoensis, J. Kor. Soc. Food Sci. Nutr., 26, 10-16
  14. Katayama, T., K. Shintani and C.O. Chichester. 1973. The biosynthesis of astaxanthin. Comp. Biochem. Physiol., 448, 253-257
  15. Kim, S.R., C.R. Lee and S.M. Lee. 2006. Effects of dietary supplementation of Paprika and Spirulina on pigmentation of swiri Coreoleuciscus splendidus. J. Aquacult., 19, 261-266
  16. Macbeth, J.W. 1972. Carotenoids from Nudibranchs. Comp. Biochem. Physiol., 41B, 55
  17. Matsuno, T., S. Nagata, M. Iwahashi, T. Koike and M. Okada. 1979. Intensification of color of fancy red carp with zeaxanthin and myxoxanthophyll, major carotenoid constitute of spirulina. Bull. Jap. Soc. Sci. Fish., 45, 627-632 https://doi.org/10.2331/suisan.45.627
  18. Nandeesha, M.C., B. Gangadhara, J.K. Manissery and L.V. Venkataraman. 2001. Growth performance of two Indian major carp, catla (Catla catla) and rohu (Labeo rohita) fed diets containing different levels of Spirulina platensis. Bioresource Technol., 80, 117-120 https://doi.org/10.1016/S0960-8524(01)00085-2
  19. No, H.K. and T. Storebakken. 1991. Pigmentation of rainbow trout with astaxanthin at different water temperatures. Aquaculture, 97, 203-216 https://doi.org/10.1016/0044-8486(91)90265-9
  20. Skrede, G. 1987. Rapid analysis in food processing and food Control. Proceedings of the Fourth European Confererce on Food Chemistry, 1-4
  21. SPSS. 1997. SPSS Base 7.5 for Window. SPSS Inc.,Chicago, IL, USA
  22. Tejera, N., J.R. Cejas, C. Rodriguez, B. Bjerkeng, S. Jerez, A. Balanos and A. Lorenzo. 2007. Pigmentation, carotenoid, lipid peroxides and lipid composition of skin of red porgy (Pagrus pagrus) fed diets supplemented with different astaxanthin sources. Aquaculture, 270, 218-230 https://doi.org/10.1016/j.aquaculture.2007.01.019
  23. Wang, Y.J., Y.H. Chien and C.H. Pan. 2006. Effects of dietary supplementation of carotenoids on survival; growth, pigmentation and antioxidant capacity of characins, Hyphessobrycon callistus. Aquaculture, 261, 641-648 https://doi.org/10.1016/j.aquaculture.2006.08.040
  24. Winston, G.W., D.G. Lemaire and R.F. Lee. 2004. Antioxidants and total oxyradical scavenging capacity during grass shrimp, Palaemonetes pugio, embrogenesis. Comp. Biochem. Physiol., 139, 281-288 https://doi.org/10.1016/j.cbpc.2004.08.001

피인용 문헌

  1. Skin Pigmentation of 0-age and 1-age Red- and White-colored Fancy Carp Cyprinus carpio var. koi Fed Diets Containing Different Amounts of Paprika vol.46, pp.4, 2013, https://doi.org/10.5657/KFAS.2013.0365
  2. Effects of Dietary Lipid and Paprika Levels on Growth and Skin Pigmentation of Red- and White-colored Fancy Carp Cyprinus carpio var. koi vol.45, pp.4, 2012, https://doi.org/10.5657/KFAS.2012.0337
  3. Effect of Dietary Carotenoids Sources on Growth and Skin Color of Red- and White-colored Fancy Carp Cyprinus carpio var. koi vol.47, pp.6, 2014, https://doi.org/10.5657/KFAS.2014.0790
  4. 사육수온에 따른 비단잉어 홍백(Cyprinus capio) 치어의 성장 및 체색 변화 vol.50, pp.3, 2008, https://doi.org/10.5657/kfas.2017.0257