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http://dx.doi.org/10.13000/JFMSE.2015.27.2.414

Influence of Spirulina Level in Diet on Skin Color of Red- and White-colored Fancy Carp Cyprinus carpio var. koi  

Kim, Yi-Oh (Inland Fisheries Research Institute, Chungcheongbuk-do)
Lee, Sang-Min (Gangneung-Wonju National University)
Publication Information
Journal of Fisheries and Marine Sciences Education / v.27, no.2, 2015 , pp. 414-421 More about this Journal
Abstract
This study was conducted to investigate the effects of Spirulina level in the diet on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi at different feeding periods. Five experimental diets (designated as Con, S5, S9, S13 and S17) were prepared to contain 0, 5, 9, 13 and 17% Spirulina. Each experimental diet was fed to two replicate groups of fish (6.6 g/fish) to visual satiation three times a day for 12 weeks. Weight gain and feed efficiency of fish were not affected by dietary Spirulina level. The values of redness ($a^*$), lightness ($L^*$) and yellowness ($b^*$) of the fish skin were influenced by dietary Spirulina level at different feeding period. The $L^*$ value of skin in the fish fed S9, S13 and S17 diets tended to decrease with feeding period. The skin $a^*$ value of the fish increased significantly with feeding period and dietary Spirulina level. The skin $a^*$ value of the fish fed the diets containing 5-17% Spirulina was higher than that of fish fed control diet at 6 and 12 weeks of feeding. The skin $a^*$ value and total carotenoids of the fish fed the S17 diet was the highest among groups. Based on the results of this study, it can be concluded that dietary inclusion of Spirulina powder could increase the skin redness of red- and white-colored fancy carp.
Keywords
Red- and white-colored fancy carp; Skin coloration; Dietary Spirulina level;
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