사료의 지질 및 파프리카 함량이 비단잉어C(yprinus carpio var. koi ) 홍백 치어의 성장 및 체색에 미치는 영향
Effects of Dietary Lipid and Paprika Levels on Growth and Skin Pigmentation of Red- and White-colored Fancy Carp Cyprinus carpio var. koi
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초록
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±0.2 g) 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. Key words: Cyprinus carpio var.
Abstract
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±0.2 g) 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. Key words: Cyprinus carpio var.
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