• Journal of fish pathology
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• v.24 no.3
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• pp.247-254
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• 2011

The purpose of this study was to obtain reference data of parameters for hematological health diagnosis in cultured freshwater fish and also evaluate application of automatic dry-type chemistry analyzer (FUJI DRI-CHEM 3000) used to those blood tests. A blood profile of total 200 fish for rainbow trout (Onchorhynchus mykiss), israel carp (Cyprinus carpio), tilapia (Oreochromis niloticus) and eel (Anguilla japonica) cultured in Inland Fisheries Research Institute of NFRDI was determined by hemoglobin (Hb) and plasma chemistry tests: total protein (TP), albumin (ALB), alkaline phosphatase (ALP), blood urea nitrogen (BUN), lactate dehydrogenase (LDH), triglyceride (TG), total cholesterol (TCHO), creatinine (CRE), aspartate aminotransferase (AST), alanine aminotransferase (ALT), glucose (GLU). The values of ALT, TG, LDH, ALB, TCHO, AST and ALP were outside from the minimum and/or maximum of the established detectable range of the analyzer. ALT and TG were not detectable in the range of 67%~61.5%. LDH, ALB and TCHO were not detectable in the range of 36~17%. AST and ALP were not detectable in the range of 5.5~0.5%. However, the values of BUN, CRE, GLU, Hb and TP were below the detectable limits of the analyzer.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.67-72
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• 1998

As a part of basic investigation for utilizing by-products derived from seafood processing as a food source, a chemical characteristics of fish bones (cod bone, Alaska pollack bone, yellowfin sole bone, hoki bone, conger eel bone and mackerel bone) were investigated. The crude protein (40.7% on the dry basis) and collagen contents (5.86%, on the dry basis), imino acid composition (189 residues/1,000 residues) of hoki bone were higher than those of the other fish bones, but were lower than those of the animal bone. The crude lipid contents and EPA and DHA compositions of yellowfin sole, conger eel and mackerel bones were $22.8{\sim}43.9%$ on the dry basis and $15.6{\sim}23.8%$, respectively and were lower than those of squid viscera. The major ash components of the fish bones were found to be calcium and phosphorus and the contents in 100 g crude ash were $37.1{\sim}38.6%$ and $18.0{\sim}18.5%$ respectively. The calcium and phosphorus contents in 100 g crude ash of cod and Alaska pollack bones were more than those of the animal bones, as well as the others. It may be concluded, front these results, hoki bone can be effectively utilized as a processing materal of collagen or gelatin and cod and Alaska pollack bones as a calcium source.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.290-295
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• 1993

In order to utilize effectively fish skin from fish processing, characteristics of the yellowfin sole and dover sole skins were investigated. In the yellowfin sole, the crude protein content and yield of fish skin used for the preparation of gelatin were 22.3% and 11.3%, respectively and in the dover sole, 17.2% and 8.9%, respectively. In the yellowfin sole skin, the soluble and insoluble collagen occupied 66.1% and 33.9%, respectively and in the dover sole skin, 78.8% and 21.1%, respectively. No difference in the amino acid composition between soluble and insoluble collagen was detected. The sum of proline and hydroxyproline content in the collagen extracted from fish skin was lower than that of those from pork skin or bone. The molecular weight of the two major subunits from the soluble collagen in the yellowfin sole skin were found to be 143 KDa and 202 KDa. Those in the dover sole skin were 142 KDa and 207 KDa. The physico-chemical properties such as the melting point and gelling point of yellowfin sole skin gelatin were superior to those of dover sole skin gelatin.

• Microbiology and Biotechnology Letters
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• v.11 no.1
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• pp.53-58
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• 1983

Sik-hae is a traditional Korean fermented fish product which is made from flat-fish, garlic, salt, red pepper and millet. The changes in chemical composition, pH, acidity and the contents of Amino-N, VBN, TMA and organic acids were investigated during the fermentation of Sik-hae. The changes in the microflora, enzyme activity and the sensory quality including textural characteristics were also evaluated. The changes in the contents of crude protein, crude fat and moisture during Sik-hae fermentation were negligible. The pH of the product tended to decrease in the course of fermentation and it showed the minimum value of 4.5 after 7 days of fermentation. On the other hand the acidity continued to increase up to 2300mg % by 4 weeks of fermentation. Lactic acid was the major organic acid. The content of Amino-N in sik-hae gradually increased up to 673.6mg % by 2 weeks of fermentation, and then slightly decreased. The content of VBN increased rapidly during the first 2 weeks of fermentation, while little changes in TMA content was observed. The number of proteolytic bacteria increased slightly for the first 2 weeks and then rapidly decreased. The number of yeast and acid forming bacteria increased rapidly from the 4th day to the 14th day of fermentation and then decreased. Both lipase and protease activities showed the maximum at the 11th day of fermentation. The texture softening of the fish occurred after 1 week of fermentation and the adhesiveness appeared after 2 weeks of fermentation. Summarizing these results, the optimum fermentation time for Sik-hae from flat fish were 2 weeks at 2$0^{\circ}C$ and the quality of the product could be kept for up to 4 weeks in refrigerator.

• Journal of Aquaculture
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• v.6 no.3
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• pp.199-211
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• 1993

In order to elucidate the effect of dietary n-3 highly unsaturated fatty acids (n-3HUFA) on the changes of body weight and chemical compositions in the Korean rockfish during starvation, the fish were not fed for 9 weeks after fed different levels $(0\~1.5\%)$ of n-3 HUFA for 10 weeks. The higher level of n-3HUF A was contained in the diets, the slower body weight loss was resulted (P< 0.05). The decreasing rates of the body nutrients of the fish were significantly higher in the fish fed n-3HUF A deficient diets than those of the fish fed n-3 HUF A sufficient diets. Protein and lipid contents of the whole body were decreased with starvation whereas moisture content was increased. Decrease of lipid was mainly due to the decrease of nonpolar lipid. Amounts of polar lipid in the whole body were almost constant throughout the starvation, meaning not being affected by dietary n-3HUF A levels. Percentage of 22: 6n-3 was increased in the polar lipid fraction, but monoenic acids (16:1, 18:1), n-3 series (18:3, 18 4, 20:4) and n-6 series (20:2, 22:4, 22:5) were decreased with starvation. Fatty acid compositions of nonpolar lipid were not changed with starvation. These results suggest that all fatty acids of nonpolar lipid are equally utilized for energy during starvation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.460-465
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• 2006

An 8-week feeding trial was conducted to investigate the effects of dietary supplementation with probiotics as a feed additive for Juvenile olive flounder (Paralichthys olivaceus). Three experimental diets supplemented with Bacillus polyfermenticus (BP), Bacillus licheniformis (BL), or Bacillus polyfermenticus plus Saccharomyces cerevisiae, (BP+SC) at $1.0{\times}10^7CFU/kg$ diet on a dry-matter basis were prepared. The basal diet was used as a control. After the 8-week feeding trial, the respiratory burst activity (NBT assay) of fish fed the BP + SC diet was significantly higher than that of fish fed the control diet. Fish fed the BP, BL and BP + SC diets had significantly lower cumulative mortality than did fish fed the control diet after the third day of the challenge test (P<0.05). However, there were no significant differences among fish fed the experimental diets in weight gain, feed efficiency, protein efficiency ratio, hematosomatic index, condition factor, survival rate, or Iysozyme activity. Results could suggest that dietary B. polyfermenticus, B. licheniformis, and B. polyfermenticus +S. cerevisiae enhance nonspecific immunity and disease resistance in juvenile olive flounder.

• Journal of Aquaculture
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• v.10 no.3
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• pp.311-320
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• 1997

The experiment was conducted t determine the effects of water temperature and daily feeding rate on Koran rockfish growth. The first experiment was carried out to know the growth of the fish in the different water temperature. The second experiment was carried out to know the effects of feeding rate of the fish. In the first experiment, feed efficiency was unaffected by the different water temprature 12, 15 and $18^{\circ}C$, but feed intake and growth rate were affected by the water temperature. Feed intake and growth rate of the fish reared in $15^{\circ}C$ were higher than those of the other groups. In the second experiment, feed efficiency was unaffected by feeding rate except the starve group. Daily growth rate of the fish fed 1.0% diet/BW or more. HSI, VSI, condition factor, GOT, GPT, TG, GL and Ht of fed groups were unaffected by the feeding rate in the experiment. Absoption ratios of protein and lipid were not different with the different feeding rates in fed fish groups. These results indicate that the optimum daily feeding rate of yearling Korean rockfish is about 70-80% of satiation rate.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.547-554
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• 2004

Telomeres are nucleoprotein structures at the ends of chromosomes consisting of tandem repeat sequences of . (TTAGGG)n. Telomeres serve as guardians of the genome, protect individual chromosomes within the nucleus, and help in meiotic pairing of homologous chromosomes. To investigate the telomere distributions of cattle and pig chromosomes, fluorescence in situ hybridization(FISH) was carried out on metaphase spreads of in vitro fibroblast cultures from Holstein and Landrace using a human telomeric DNA repeat probe. Results indicate that the distinct double spots on both ends of chromosomes of cattle and pigs were observed. In cattle, there was a random variation in the intensity of telomere signals among chromosomes. In pigs, an interstitial telomeric signal was observed on the chromosome 6q1 of all the cells examined. According to quantitative fluorescence in situ hybridization(Q-FISH) analysis, some chromosomes had consistently much more telorneres at one end of chromosomes. In general, both species had consistently much more telomeres at q-end than p-end on most of chromosomes. The relative amount of telomeres on bovine chromosomes was higher than that on pig chromosomes. In additions, Y chromosome had the highest relative amount of telorneres in cattle and pigs.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.786-792
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• 1990

In order to study the possibility of savoury material production from fish flesh(Alaska pollack), as a substrate of fermentation, three strains of Aspergillus oryzae were applied to the flesh solely or with soybean. The fermented flesh were analyzed their amino acid compositions, nucleotide contents and their sensory acceptability. All strains tested were grown vigorously on both substrates. When fish flesh solely used, amino nitrogen($NH_2-N$) and soluble solid (S.S.) contents were $8{\sim}14\;and\;2{\sim}3$ times higher than those of raw flesh, respectively after 7 days fermentation. In case of fish flesh with 10% soybean used, their $NH_{2}-N$ and S.S. contents were $4{\sim}6\;and\;2.6{\sim}3$ times higher than those of raw flesh respectively. It was belived that increment of $NH_2-N$ and S.S. contents were resulted from degradation of fish flesh protein. On the other hand, the nucleotides and their related compounds of both fermented flesh and with 10% soybean were increased comparing with raw flesh. The content of free amino acids of flesh solely and with 10% soybean were $1,435{\sim}4,326mg%(DB)\;and\;5,563{\sim}6,362mg%(DB)$, which increased to between $4.6{\sim}13.9\;and\;11.6{\sim}13.2$ times, respectively after 7 days fermentation. The four amino acids- glutamic acid, histidine, aspartic acid and lysine were major in both flesh solely and flesh with 10% soybean. In sensory evaluation, fermented flesh extracts was more acceptable than anchovy extract. In review of all results, Aspergillus oryzae KFCC 32343 could be successfully used for production of savoury material from Alaska pollack.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.5
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• pp.707-712
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• 1998

Seasonal variation in the proximate composition, cholesterol (CHOL) and $\alpha$-tocopherol ($\alpha$-Toc) content of 12 spices of fish muscle, which caught off Tongyeong coast of the Southern Sea (Nam-Hae) from Mar. 1995 to Feb. 1996, was studied. Lipid and moisture content showed remarkable seasonal variation and there were a negative correlation between the both (r= -0,85, p<0.001), while protein and ash content unchanged almost through the sampling period. The lipid content of anchovy, hickoryshad, black sea bream, finespotted flounder sea eel, bastard, and file fish was high in Dec. Oct. Nov. Jan. Jan. Nov, respectively, and low in the season corresponding to their spawning period. However, in case of striped mullet, yellow tail, mackerel, rock fish and red sea bream, there was no correlation between their lipid content and spawning period, and thus these fishes fore considered to be affected more by water temperature and the content of their diet. CHOL content increased In :he season containing a high level of lipid, whereas $\alpha$-Toc content unchanged almost through the sampling period.