• 한국어류학회지
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• 제29권1호
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• pp.75-79
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• 2017

본 연구에서는 2014년 제주도에 위치한 양식장에서 해수로 사육 중인 무지개송어에서 만성질병으로 인해 약 10%의 누적 폐사가 발생하였다. 병어는 복부가 팽만되어 있었고 위가 심하게 팽창되어 있었다. 질병 검사 결과, 기생충, 세균, 바이러스는 검출되지 않았으나 팽창된 위에서 다수의 Candida sp.가 분리되었다. Candida sp.를 사용하여 감염 실험을 실시한 결과, 대부분 개체에서 폐사가 발생하지 않았고 위 팽창 증상이 관찰되지 않아 Candida sp.는 본 질병의 원인 병원체가 아닌 것으로 사료되었다. 본 연구에서는 국내에서 처음으로 해수 사육 무지개송어에서 위팽창증후군이 발생하는 것을 확인하였다.

• 한국어류학회지
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• 제28권3호
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• pp.141-146
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• 2016

본 연구에서는 넙치 유래 VHSV (genotype IVa)에 의한 무지개송어의 영향을 조사하기 위하여 다양한 조건에서 감염 실험을 실시하였다. 3개의 다른 로트의 담수 무지개송어 치어에 VHSV ($10^{6.3-7.3}TCID_{50}$/fish)를 복강 주사한 결과, 15% 이하의 누적 폐사율이 관찰되었다. 무지개송어 (in vivo)를 사용하여 VHSV를 계대 배양한 후 감염 실험을 실시한 결과, VHSV를 5회 계대 배양하여도 독력의 변화는 관찰되지 않았다. 해수에 사육 중인 송어 (성어)에 넙치 유래 VHSV ($10^{5.3}TCID_{50}$/fish와 $10^{6.3}TCID_{50}$/fish)를 복강 주사한 결과, 폐사어는 관찰되지 않았고, 어체 내에서도 VHSV는 검출되지 않았다. 이상의 결과, 해수 송어 (성어)에서는 넙치 유래 VHSV의 병원성이 확인되지 않았으나 담수 무지개송어 치어에서는 낮은 독력을 나타내었다.

• 한국수산과학회지
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• 제30권4호
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• pp.687-689
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• 1997

For identification of morphometric characteristics in rainbow trout, Oncorhynchus mykiss, coho salmon, O. kisutch, and their allotriploid, twenty one body traits were measured, and the ratios of each trait to fork length, length from postorbital to the origin of caudal fin and head length were calculated. The ratios of fin length to fin height in anal, dorsal and adipose fins showed significant differences among these two species and their allotriploid $(p\leq0.01)$. Allotriploid could be distinguished easily from two parents species in the ratios of length of origin of ventral fin to fork length and anal fin length to anal fin height.

• Fisheries and Aquatic Sciences
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• 제6권1호
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• pp.41-44
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• 2003

Ninety nine random complementary DNA clones from rainbow trout (Oncorhynchus mykiss) liver cDNA library were partially sequenced as one approach to analyze the transcribed sequences of its genome. Of the sequence generated, $64.0\%$ of the ESTs were represented by 29 known genes. Thirty six clones of the unknown gene products potentially represent 31 unique genes. Serum albumin $(16.1\%)$ was the most abundant in the liver. The structural genes in the liver $(19\%)$ were the highly expressed functional category. This research is helpful to understand tissue specific gene expression profile and basic relationship between tissue and functional categories of the genes.

• 한국식품영양과학회지
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• 제27권5호
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• pp.935-939
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• 1998

The concentrations of astaxanthin and $\alpha$-tocopherol were measured from the muscle of the rainbow trout(Oncorhynchus mykiss) that had been fed the red yeast(Phaffia rhodozyma) containing 0.2% astaxanthin for 7, 14 and 21 days. The effect of the astaxanthin supplementation for 21 days on peroxidation of liver and muscle lipids of the rainbow trouts was examined. The astaxanthin was found to be accumulated in the rainbow trout muscle when fed for 7 days with astaxanthin supplementation(80mg/kg diet) in the form of the red yeast and the content did not increase further when fed longer up to 21 days. Seven days supplementation of astaxanthin raised the rainbow trout muscle content of the astaxanthin to 17.3$\mu\textrm{g}$/g tissue from 11.8$\mu\textrm{g}$/g tissue in mature control group. Although the hepatic TBARS level was found to be significantly decreased, the astaxanthin supplementation did not alter the $\alpha$-tocopherol and TBARS contents of the rainbow trout muscle.

• 한국수산과학회지
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• 제56권4호
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• pp.505-511
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• 2023

This study investigated the effect of transglutaminase (TGase) and polysaccharide kappa carrageenan on the texture, chemical, and microbiological qualities of refrigerated unmarketable rainbow trout Oncorhynchus mykiss. Gel strength increased substantially in TGase-treated samples, and was adding kappa carrageenan resulted in no significant difference. SDS-PAGE results confirmed that the myosin heavy chain band with a molecular weight of 205-250 kDa was weakened in trout meat treated with 1% TGase, which led to cross-linking reactions between proteins. The volatile basic nitrogen (VBN) increased in all samples during storage at 4℃ for 10 days; however, the samples treated with 0.5% and 1% kappa carrageenan had the lowest VBN. The viable cell count increased in all samples treated with TGase and kappa carrageenan; however, an increase in TGase enzyme and kappa carrageenan concentration successfully hindered total bacteria growth. Thus, adding 1% TGase and 1% kappa carrageenan to refrigerated unmarketable rainbow trout formulations can optimize quality characteristics.

• 한국수산과학회지
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• 제47권2호
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• pp.114-121
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• 2014

This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.

• Fisheries and Aquatic Sciences
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• 제1권2호
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• pp.293-295
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• 1998

• 한국어병학회지
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• 제22권3호
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• pp.193-200
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• 2009

무지개송어와 산천어에 있어서 백점충의 자연 감염 및 수온별, 어종 유래별 인위 감염에 의한 폐사율을 비교하였다. 백점병은 수온이 낮은 시기에는 산천어가 무지개송어에 비해 잘 감염되었으나, 수온이 높은 시기에는 두 어종간의 차이가 없었다. 백점충의 밀도가 높았던 5월을 제외하고는 양어지의 사육수, 찌꺼기에서 백점충이 검출이 되지 않았다. 수온 10℃에서는 무지개송어에 비해 산천어가 백점충에 대한 감수성이 높았으나, 수온 17${^{\circ}C}$에 서는 폐사에 있어 별 차이가 없었다. 이상의 결과로 무지개송어보다 산천어가 저수온에서 백점충에 대한 감수성이 높음을 알 수 있었다.

• 한국수산과학회지
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• 제56권1호
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• pp.33-43
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• 2023

This study compared the nutritional composition of rainbow trout Oncorhynchus mykiss from different inland-based trout farms. The proximate composition ranges of the fish were 67.10-72.77 g/100 g moisture, 19.13-21.35 g/100 g crude protein, 5.12-11.72 g/100 g crude lipid, and 1.24-1.97 g/100 g ash. In addition, rainbow trout contained significantly different mono- and poly-unsaturated fatty acid concentrations, ranging from 1.31 to 4.33 g/100 g and 1.21 to 3.2 g/100 g, respectively. The content of n-3 and n-6 fatty acids ranged from 0.68 to 1.68 and from 0.49 to 1.61 g/100 g, respectively. The n-6/n-3 ratio was in the range of 0.79-1.59. The vitamin content of the rainbow trout from the different farms was 14.83-49.30 ㎍/100 g vitamin A, 922.05-3,179.38 ㎍/100 g alpha-tocopherol, ND-73.59 ㎍/100 g, gamma-tocopherol, 2.97-14.55 ㎍/100 g vitamin D, and 76.63-126.03 ㎍/100 g vitamin B₂. Slight differences were observed in the crude lipid, fatty acid, and vitamins A and E contents among the of rainbow trouts from the different farms. The results suggest that the fish nutrient composition, especially that of lipids, was significantly different among rainbow trouts from different farms, but may not be related to the production area.