• 한국어류학회지
• /
• 제30권4호
• /
• pp.238-241
• /
• 2018

본 연구는 고품질 비단잉어 생산을 위해 비단잉어와 홍잉어 교배종의 성장과 적색색소의 빈도분석을 통해 비단잉어 색도를 분석하였다. 색소 및 성장도 분석을 위해 부화 후 170일령 비단잉어를 각 교배 집단별로[비단잉어${\times}$비단잉어(KK), 비단잉어${\times}$홍잉어(KR)와 홍잉어${\times}$비단잉어(RK)] 100개체씩 분석하였다. 성장도 분석 결과 비단잉어${\times}$홍잉어(KR) 교배집단에서 전장과 전중의 성장이 가장 높았다. 교배 그룹 모두 흰색, 적색-흰색, 적색의 3가지 색소 패턴을 보였다. 적색색소 분포는 KK 집단이 64%, KR 집단이 56%, RK 집단이 36%였다. 적색 색소 범위의 빈도분석 결과 적색색소 30~50%를 차지하는 비율이 KK 집단이 10%, RK 집단이 12% 그리고 KR 집단이 14%로 가장 높았다. 비단잉어 적색색소 빈도 분석에 관한 연구는 비단잉어 선별을 위한 분석 도구로서 활용이 가능할 것으로 판단된다.

• 한국수산과학회지
• /
• 제45권4호
• /
• pp.337-342
• /
• 2012

A feeding trial was conducted to investigate effect of three paprika levels (0%, 5% and 10%) with two lipid levels (4% and 10%) in diets on growth performance and skin coloration of red- and white-colored fancy carp, Cyprinus carpio var. koi. Two replicate groups (an average body weight of $4.3{\pm}0.2g$) of fish fed one of eight experimental diets for 8 weeks. Survival, weight gain and feed efficiency of the fish were not significantly affected by both dietary paprika and lipid levels (P>0.05). After 8 weeks feeding period, the values of $a^*$, $L^*$ and $b^*$ of fish skin were significantly changed by dietary paprika level (P<0.05) but not lipid level. The $a^*$ value of fish fed the diets containing paprika was higher than that of fish fed control diet (P<0.05). Additional inclusion of 50-100 ppm canthaxanthin in diets containing 5% and 10% paprika did not improve $a^*$ value of fish skin. Based on the results of this study, it can be concluded that dietary inclusion of 5% paprika powder could increase the redness of red- and white-colored fancy carp fingerling.

• 한국수산과학회지
• /
• 제46권4호
• /
• pp.365-370
• /
• 2013

This study investigated the effect of dietary paprika on the skin coloration of red- and white-colored fancy carp Cyprinus carpio var. koi, in two age groups: 0-age ($7.4{\pm}0.1$ g/fish) and 1-age ($164{\pm}2.9$ g/fish). Three isonitrogenous diets were formulated to contain 0, 5, and 10% paprika (Con, P5 and P10, respectively). Three replicate groups of 0-age fish and two replicate groups of 1-age fish were fed one of the experimental diets for 9 weeks. Survival, weight gain, and feed efficiency were not significantly affected by the dietary paprika level (P>0.05) at both fish sizes. The dietary paprika level influenced the redness ($a^*$), lightness ($L^*$), and yellowness ($b^*$) of fish skin. The $L^*$ value of the skin of the fish fed the P5 and P10 diets tended to decrease with feeding period. The skin $a^*$ value of 0-age fish (small) fed the diets containing paprika increased significantly with feeding period and was higher than that of fish fed the control diet after 3 weeks (P<0.05). However, the $a^*$ value of 1-age fish (large) fed the diets containing paprika tended to increase slightly with feeding period. At the end of the experiment, the skin total carotenoid level was increased significantly in fish of both sizes fed the P5 and P10 diets compared to fish fed the control diet. Therefore, 5% paprika powder in the diet increases the skin redness of red- and white-colored fancy carp, especially in small fish.

• 한국수산과학회지
• /
• 제45권1호
• /
• pp.43-49
• /
• 2012

A feeding trial was conducted to investigate the effects of dietary carotenoid source and level on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi. Nine experimental diets (designated as CON, SP5, SP10, AS50, AS100, CA50, CA100, PA5 and PA10) were formulated to contain 5-10% Spirulina powder, 5-10% paprika powder, 50-100 ppm astaxanthin and 50-100 ppm canthaxanthin. The CON diet without supplementation of carotenoid source was considered as the control diet. Each experimental diet was fed to three replicate groups of fish (3.6 g/fish) to visual satiation three times a day for 8 weeks. Survival, growth and feed efficiency of fish were not significantly affected by dietary inclusion of carotenoid source and level (P>0.05). After 8 weeks feeding period, the values of $a^*$, $L^*$and $b^*$ of fish skin were significantly changed by dietary carotenoid source (P<0.05), but not carotenoid level. The $a^*$ value of fish fed the diets containing CA and PA was higher than control and SP diets (P<0.05). Based on the results of this study, it can be concluded that dietary inclusion of 50 ppm canthaxanthin or 5% paprika powder could increase the redness of red-and white-colored fancy carp fingerling.

• 한국수산과학회지
• /
• 제47권6호
• /
• pp.790-795
• /
• 2014

A feeding trial was conducted to investigate the effects of dietary carotenoids sources on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi. Nine experimental diets (designated as Con, CP, PA, SP, OP, MB, TO, BE and PO) were formulated to contain Carophyll Pink, red paprika, Spirulina, Opuntia, mandarin bark, tomato, beet and Porphyra, respectively. Each experimental diet was fed to two replicate groups of fish (22.9 g/fish) to visual satiation three times a day for 8 weeks. Weight gain and feed efficiency of fish fed the diets containing Spirulina or Opuntia were higher than those of fish fed the control diet (P<0.05). The values of $a^*$, $L^*$ and $b^*$ of fish skin were significantly changed by dietary carotenoids sources (P<0.05). The $a^*$ values of fish fed the diets containing Carophyll Pink, red paprika and Spirulina were higher than those of fish fed other diets (P<0.05). The skin total carotenoids of fish fed the diets containing Spirulina and Opuntia were higher than those of others (P>0.05). Based on the results of this study, it can be concluded that dietary inclusion of red paprika and Spirulina pacifica could increase the skin redness of red- and white-colored fancy carp.

• 한국수산과학회지
• /
• 제50권3호
• /
• pp.257-262
• /
• 2017

This study was conducted to investigate the growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi juvenile reared at different water temperatures (21, 24, 27, and $30^{\circ}C$) for eight weeks. Two experimental diets were prepared to contain 10% Arthrospira platensis or 10% Arthrospira pacifica powder. After the feeding trial, survival was 100% in all group. Weight gain of fish reared at 24, 27, and $30^{\circ}C$ was higher than $21^{\circ}C$ group. Feed efficiency was not affected by water temperature and dietary Arthrospira sp. Daily feed intake tended to increase with water temperature. The $a^*$ value of skin coloration was affected by Arthrospira sp., but not by water temperature. Fish fed the diet containing A. pacifica powder reared at $27^{\circ}C$ had the highest $a^*$ value among the groups. Total carotenoids were highest in fish fed the diet containing A. pacifica powder reared at $21^{\circ}C$. Based on the results of this study, we conclude that 24-$30^{\circ}C$ water temperature was the optimal range for growth, and dietary inclusion of A. pacifica improved the skin redness of red- and white-colored fancy carp reared at $27^{\circ}C$.

• 수산해양교육연구
• /
• 제27권2호
• /
• pp.414-421
• /
• 2015

This study was conducted to investigate the effects of Spirulina level in the diet on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi at different feeding periods. Five experimental diets (designated as Con, S5, S9, S13 and S17) were prepared to contain 0, 5, 9, 13 and 17% Spirulina. Each experimental diet was fed to two replicate groups of fish (6.6 g/fish) to visual satiation three times a day for 12 weeks. Weight gain and feed efficiency of fish were not affected by dietary Spirulina level. The values of redness ($a^*$), lightness ($L^*$) and yellowness ($b^*$) of the fish skin were influenced by dietary Spirulina level at different feeding period. The $L^*$ value of skin in the fish fed S9, S13 and S17 diets tended to decrease with feeding period. The skin $a^*$ value of the fish increased significantly with feeding period and dietary Spirulina level. The skin $a^*$ value of the fish fed the diets containing 5-17% Spirulina was higher than that of fish fed control diet at 6 and 12 weeks of feeding. The skin $a^*$ value and total carotenoids of the fish fed the S17 diet was the highest among groups. Based on the results of this study, it can be concluded that dietary inclusion of Spirulina powder could increase the skin redness of red- and white-colored fancy carp.

• 한국수산과학회지
• /
• 제43권4호
• /
• pp.320-324
• /
• 2010

We investigated the proper feeding frequency and satiation rate for the growth of red- and white-colored carp fingerlings in a feeding experiment. Triplicate groups of fish averaging 6.3 g were fed diets at four feeding frequencies (1, 2, 3, or 4 meals a day) and two satiation rates (satiation and 80% satiation) for 6 weeks. The survival of the fish was not affected by either the feeding frequency or the satiation rate. The weight gain, feed efficiency, and protein efficiency ratio of fish were affected by the feeding frequency and satiation rate, and increased significantly with both. The feed efficiency and protein efficiency ratio with satiation feeding of fish fed four meals a day did not differ from those of fish fed three meals a day. The daily feed intake was affected by the feeding frequency and satiation rate. The moisture, crude lipid, and ash contents of whole body were affected by the feeding frequency. Moisture and crude lipid contents were affected by feeding satiation. Based on these results, we conclude that the proper feeding frequency and satiation rate for the optimum growth of red- and white-colored carp fingerlings is four meals a day with satiation feeding.

• 한국어병학회지
• /
• 제23권1호
• /
• pp.85-98
• /
• 2010

농림수산식품부와 국립수산과학원에서는 2009년도 방류 품종 (해면 품종 22종과 내수면 품종 11품종)을 대상으로 수산동물전염병의 감염 여부를 검사하였다. 총 12개 지방자치단체에 서 방류를 실시한 것으로 나타났으며, 이 중에서 경상남도, 전라남도, 제주도 및 충청남도는 해면 품종을 주로 방류하였으며, 경기도, 전라북도 및 충청북도는 내수면 품종을 많이 방류하는 것으로 나타났다. 검사품종중에서 해산품종으로는 전복이 24.5%로 가장 많았으며, 그 다음 해삼(15.2%), 넙치 (11.5%), 감성돔과 조피볼락(6.8%), 꽃게 (5.6%), 돌돔 (5.1%), 볼락 (4.6%), 붉은쏨뱅이 (4.5%)로 나타났다. 내수면 품종 중에서는 붕어가 19.4%로 가장 많았으며, 그 다음으로 뱀장어 (17.0%), 동자개 (12.3%), 다슬기 (12.0%), 메기 (8.4)의 순으로 검사 실적이 많았다. 총 33종의 품종을 대상으로 1,080회의 검사가 의뢰되었으며, 검사항목별로 2,066건의 검사를 실시한 결과 19건에서 red sea bream iridovirus (RSIV), koi herpesvirus (KHV) 또는 white spot syndrome virus (WSSV)와 같은 병원체가 검출되어 불합격 처리되었다.

• 한국어병학회지
• /
• 제26권2호
• /
• pp.99-110
• /
• 2013

수산종묘는 인류에게 중요한 동물성 단백질을 제공할 뿐만 아니라, 방류를 통한 수산자원 관리의 측면에서도 매우 중요하다. 수산자원의 증강을 목적으로 2009년에는 33품종, 2010년에는 44품종, 2011년에는 43품종, 2012년에는 46품종에 대해 수산생물전염병에 대한 감염 여부를 조사하였다. 검사품종 중에서 해면품종으로는 전복이 가장 많았으며, 그 다음 해삼, 넙치, 조피볼락, 꽃게 순으로 나타났다. 내수면품종 중에서는 붕어가 가장 많았으며, 그 다음으로 쏘가리, 대농갱이, 다슬기, 참게의 순으로 나타났다. 감성돔, 돌돔, 붉은쏨뱅이, 뱀장어는 4년 동안 지속적으로 검사 횟수가 감소하였다. 숭어에 대해서는 2009년에만 전염병 검사가 수행되었다. 8개의 검사 항목에 대해 총 8,476건의 검사가 실시되었으며, 56건 (0.67%)에서 koi herpesvirus, white spot syndrome virus, red sea bream iridovirus 또는 viral haemorrhagic septicemia virus와 같은 병원체가 검출되어 불합격 처리되었다.