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멍게껍질 추출색소 및 CLA (Conjugated Linoleic Acid)가 함유된 사료를 섭취한 고등어 (Scomber japonicus)의 일반성분 및 지방산 조성

Fatty Acid Composition of Chub Mackerel (Scomber japonicus) Fed a Diet Fortified with CLA and Ascidian (Halocynthia roretzi) Tunic Extracts

김종태|박은정|강석중|최병대
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2010.12|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제43권 제6호|pp. 581-588

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참고문헌

키워드

Growth rateFatty acid compositionMackerelConjugated linoleic acid (CLA)Ascidian tunic extracts
주제분류수산학

초록

To examine the functional properties of conjugated linoleic acid (CLA) and ascidian tunic extracts in fish, we compared mackerel fed ascidian tunic extract and CLA (CA25) and a control group. The daily growth index of CA25 was 1.92 compared to 1.86 in the control group. The viscerosomatic index of CA25 was 36.7% lower than that of the control group. After 8 weeks, the protein content decreased from 19.7 to 17.5% in the CA25 group. The ascidian tunic extract content in the viscera was much higher than in muscle (0.13 vs. 0.03 mg/100 g) after 8 weeks. At the start, the n-3 fatty acid content of the experimental fish was 25.2% in muscle and 23.7% in viscera. The CLA content in muscle in the CA25 group was 2.1% after 4 weeks and 2.3% after 8 weeks. By contrast, the CLA content in viscera did not change after 8 weeks.

Abstract

To examine the functional properties of conjugated linoleic acid (CLA) and ascidian tunic extracts in fish, we compared mackerel fed ascidian tunic extract and CLA (CA25) and a control group. The daily growth index of CA25 was 1.92 compared to 1.86 in the control group. The viscerosomatic index of CA25 was 36.7% lower than that of the control group. After 8 weeks, the protein content decreased from 19.7 to 17.5% in the CA25 group. The ascidian tunic extract content in the viscera was much higher than in muscle (0.13 vs. 0.03 mg/100 g) after 8 weeks. At the start, the n-3 fatty acid content of the experimental fish was 25.2% in muscle and 23.7% in viscera. The CLA content in muscle in the CA25 group was 2.1% after 4 weeks and 2.3% after 8 weeks. By contrast, the CLA content in viscera did not change after 8 weeks.

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관련 논문AI추천

멍게껍질 추출색소 및 CLA (Conjugated Linoleic Acid)가 함유된 사료를 섭취한 고등어 (Scomber japonicus)의 항산화 활성강석중, 박시향, 박은정, 최병대, 최영준, 하영래한국수산과학회 · 한국수산과학회지2011 · 제44권 제3호CLA와 멍게 껍질 추출물 급이에 따른 무지개송어 색소조성강석중, 최병대한국수산과학회 · 한국수산과학회지2009 · 제42권 제6호Effects of Dietary Conjugated Linoleic Acid on Growth Lipid Class, and Fatty Acid Composition in Rainbow Trout (Oncorhynchus mykiss)강석중, 정우철, 최병대, 최영준, Rui Guo한국수산과학회 · Fisheries and Aquatic Sciences2008 · 제11권 제3호미더덕 추출물을 첨가한 조피볼락용 사료의제조강석중, 윤보영, 최병대, 최영준, Grace N. Palmos한국수산과학회 · 한국수산과학회지2008 · 제41권 제6호양식과정 중 고등어의 일반성분과 지방산 조성의 변화김인수, 문수경, 임동훈, 정보영, 홍석남한국수산과학회 · 한국수산과학회지2010 · 제43권 제6호Linoleic acid, EPA 및 DHA 조성이 다른 배합사료 공급에 따른 넙치 (Paralichthys olivaceus)의 성장 및 어체 지방산 조성이상민, 김에스더한국수산과학회 · 한국수산과학회지2019 · 제52권 제1호

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