• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.337-342
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• 2012

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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.193-200
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• 2008

We experimentally investigated effects of four concentrations (4, 6, 8, and 10%) each of dietary Spirulina and Chiorella, as well as four concentrations of dietary astaxanthin (40, 60, 80, and 100 ppm in Carophyll Pink), on the body color of red- and white-colored carp, Cyprinus carpio. The total carotenoid concentration in the skin tissue of the red parts of the carp fed dietary Spirulina, Chiorella, and astaxanthin increased up to the second week of the experiment but decreased thereafter. The redness value of the Spirulina-and Chiorella-treated fish decreased up to the sixth week of the experiment and increased thereafter. However, the redness value of the astaxanthin-treated fish consistently increased, beginning in the second week. Of the three agents tested, astaxanthin in Carophyll Pink was the most effective at enhancing the redness of both red- and white-colored carp. The redness value of the fish did not statistically differ among the various concentrations of astaxanthin. Therefore, dietary supplementation with 40ppm astaxanthin would be the most economical method for enhancing the redness of red- and white-colored carp fingerlings.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.790-795
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• 2014

A feeding trial was conducted to investigate the effects of dietary carotenoids sources on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi. Nine experimental diets (designated as Con, CP, PA, SP, OP, MB, TO, BE and PO) were formulated to contain Carophyll Pink, red paprika, Spirulina, Opuntia, mandarin bark, tomato, beet and Porphyra, respectively. Each experimental diet was fed to two replicate groups of fish (22.9 g/fish) to visual satiation three times a day for 8 weeks. Weight gain and feed efficiency of fish fed the diets containing Spirulina or Opuntia were higher than those of fish fed the control diet (P<0.05). The values of $a^*$, $L^*$ and $b^*$ of fish skin were significantly changed by dietary carotenoids sources (P<0.05). The $a^*$ values of fish fed the diets containing Carophyll Pink, red paprika and Spirulina were higher than those of fish fed other diets (P<0.05). The skin total carotenoids of fish fed the diets containing Spirulina and Opuntia were higher than those of others (P>0.05). Based on the results of this study, it can be concluded that dietary inclusion of red paprika and Spirulina pacifica could increase the skin redness of red- and white-colored fancy carp.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.4
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• pp.365-370
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• 2013

This study investigated the effect of dietary paprika on the skin coloration of red- and white-colored fancy carp Cyprinus carpio var. koi, in two age groups: 0-age ($7.4{\pm}0.1$ g/fish) and 1-age ($164{\pm}2.9$ g/fish). Three isonitrogenous diets were formulated to contain 0, 5, and 10% paprika (Con, P5 and P10, respectively). Three replicate groups of 0-age fish and two replicate groups of 1-age fish were fed one of the experimental diets for 9 weeks. Survival, weight gain, and feed efficiency were not significantly affected by the dietary paprika level (P>0.05) at both fish sizes. The dietary paprika level influenced the redness ($a^*$), lightness ($L^*$), and yellowness ($b^*$) of fish skin. The $L^*$ value of the skin of the fish fed the P5 and P10 diets tended to decrease with feeding period. The skin $a^*$ value of 0-age fish (small) fed the diets containing paprika increased significantly with feeding period and was higher than that of fish fed the control diet after 3 weeks (P<0.05). However, the $a^*$ value of 1-age fish (large) fed the diets containing paprika tended to increase slightly with feeding period. At the end of the experiment, the skin total carotenoid level was increased significantly in fish of both sizes fed the P5 and P10 diets compared to fish fed the control diet. Therefore, 5% paprika powder in the diet increases the skin redness of red- and white-colored fancy carp, especially in small fish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.1
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• pp.43-49
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• 2012

A feeding trial was conducted to investigate the effects of dietary carotenoid source and level on growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi. Nine experimental diets (designated as CON, SP5, SP10, AS50, AS100, CA50, CA100, PA5 and PA10) were formulated to contain 5-10% Spirulina powder, 5-10% paprika powder, 50-100 ppm astaxanthin and 50-100 ppm canthaxanthin. The CON diet without supplementation of carotenoid source was considered as the control diet. Each experimental diet was fed to three replicate groups of fish (3.6 g/fish) to visual satiation three times a day for 8 weeks. Survival, growth and feed efficiency of fish were not significantly affected by dietary inclusion of carotenoid source and level (P>0.05). After 8 weeks feeding period, the values of $a^*$, $L^*$and $b^*$ of fish skin were significantly changed by dietary carotenoid source (P<0.05), but not carotenoid level. The $a^*$ value of fish fed the diets containing CA and PA was higher than control and SP diets (P<0.05). Based on the results of this study, it can be concluded that dietary inclusion of 50 ppm canthaxanthin or 5% paprika powder could increase the redness of red-and white-colored fancy carp fingerling.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.414-421
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• 2015

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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.3
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• pp.257-262
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• 2017

This study was conducted to investigate the growth and skin color of red- and white-colored fancy carp Cyprinus carpio var. koi juvenile reared at different water temperatures (21, 24, 27, and $30^{\circ}C$) for eight weeks. Two experimental diets were prepared to contain 10% Arthrospira platensis or 10% Arthrospira pacifica powder. After the feeding trial, survival was 100% in all group. Weight gain of fish reared at 24, 27, and $30^{\circ}C$ was higher than $21^{\circ}C$ group. Feed efficiency was not affected by water temperature and dietary Arthrospira sp. Daily feed intake tended to increase with water temperature. The $a^*$ value of skin coloration was affected by Arthrospira sp., but not by water temperature. Fish fed the diet containing A. pacifica powder reared at $27^{\circ}C$ had the highest $a^*$ value among the groups. Total carotenoids were highest in fish fed the diet containing A. pacifica powder reared at $21^{\circ}C$. Based on the results of this study, we conclude that 24-$30^{\circ}C$ water temperature was the optimal range for growth, and dietary inclusion of A. pacifica improved the skin redness of red- and white-colored fancy carp reared at $27^{\circ}C$.