연구논문 : 사료 내 파프리카 함량에 따른 당년생 및 1년생 비단잉어 (Cyprinus carpio var. koi) 홍백 표피의 체색 변화
분야
수해양 > 수산생물학
저자
김이오 ( Yi Oh Kim ) , 방인철 ( In Chul Bang ) , 이상민 ( Sang Min Lee )
발행기관
한국수산과학회(구 한국수산학회)
간행물정보
한국수산과학회지 2013년, 제46권 제4호, 365~370페이지(총6페이지)
파일형식
05907538.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    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±0.1 g/fish) and 1-age (164±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.
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