Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effects of Dietary Lipid and Paprika Levels on Growth and Skin Pigmentation of Red- and White-colored Fancy Carp Cyprinus carpio var. koi

사료의 지질 및 파프리카 함량이 비단잉어(Cyprinus carpio var. koi) 홍백 치어의 성장 및 체색에 미치는 영향

  • Kim, Yi-Oh (Department of Inland Fisheries Research Institute) ;
  • Lee, Sang-Min (Department of Marine Bioscience and Technology, Gangneung-Wonju National University)
  • 김이오 (충북내수면연구소) ;
  • 이상민 (강릉원주대학교 해양생물공학과)
  • Received : 2012.03.08
  • Accepted : 2012.08.03
  • Published : 2012.08.31
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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 $4.3{\pm}0.2g$) 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.

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References

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