동절기 남해안 참돔(Pagrus major)의 대량폐사에 관한 연구
Study on the Winter Mass Mortality of red sea bream, Pagrus major in South sea area
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Pathological symptoms and hematological parameters of red sea bream, Pagrus major and water temperature in the culture ground was investigated to clarlify the cause of winter moratility. Dead fish showed green liver and accumulation of ascites in the cavity. A few Bivagina tai were also found on the gill but either bacteria or virus were not. When hematological parameters from fish taken before/after the winter mortality were compared, blood glucose, serum AST and ALT, and total cholesterol, trigyceride and total protein were significantly decreased in the fish after the winter mortality. These results may explain that the nutritional level of fish was decreased because fish could not fed during winter season. According to the CORI monitoring system operating by KODC, NFRDI a long term water temperature from Dec. 25, 2005 to Feb. 24, 2006 (60 days) were exposed the low water temperature environments to the red sea bream. First of all, mass mortality began at Sarayngdo where low temperature below 8℃ continued for 42 days. The winter mortality did not occured in the depths of 9 m to 19.2 m where difference of water temperature in the surface and bottom was only within 0.1℃. But in the depth of 7.5 m to 11 m winter mortality occured where water temperature in the surface and bottom showed much variation ranged from 0.2℃ to 1.4℃. From these results, great difference of water temperature in the surface and bottom of the culturing area might results in winter mortality of red sea bream.
Abstract
Pathological symptoms and hematological parameters of red sea bream, Pagrus major and water temperature in the culture ground was investigated to clarlify the cause of winter moratility. Dead fish showed green liver and accumulation of ascites in the cavity. A few Bivagina tai were also found on the gill but either bacteria or virus were not. When hematological parameters from fish taken before/after the winter mortality were compared, blood glucose, serum AST and ALT, and total cholesterol, trigyceride and total protein were significantly decreased in the fish after the winter mortality. These results may explain that the nutritional level of fish was decreased because fish could not fed during winter season. According to the CORI monitoring system operating by KODC, NFRDI a long term water temperature from Dec. 25, 2005 to Feb. 24, 2006 (60 days) were exposed the low water temperature environments to the red sea bream. First of all, mass mortality began at Sarayngdo where low temperature below 8℃ continued for 42 days. The winter mortality did not occured in the depths of 9 m to 19.2 m where difference of water temperature in the surface and bottom was only within 0.1℃. But in the depth of 7.5 m to 11 m winter mortality occured where water temperature in the surface and bottom showed much variation ranged from 0.2℃ to 1.4℃. From these results, great difference of water temperature in the surface and bottom of the culturing area might results in winter mortality of red sea bream.
참고문헌 (14)
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