• Korean Journal of Ichthyology
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• v.29 no.1
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• pp.75-79
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• 2017

About 10% mortality occurred in cultured rainbow trout Oncorhynchus mykiss at a marine farm in Jeju in 2014. Diseased fish showed markedly abdominal distension and distended stomach. Although parasites, bacteria or viruses were not isolated from diseased fish, numerous Candida sp. were isolated from distended stomach. In experimental infection with Candida sp., mortality was not observed in most fish and clinical sign of distended stomach was not observed in the fish. These results suggest that Candida sp. may not be the etiologic agent of stomach distension syndrome. This is the first report of stomach distension syndrome in seawater farmed rainbow trout in Korea.

• Korean Journal of Ichthyology
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• v.28 no.3
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• pp.141-146
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• 2016

Experimental infection of rainbow trout Oncorhynchus mykiss with viral hemorrhagic septicemia virus (VHSV, genotype IVa) from olive flounder Paralichtys olivaceus was examined. The cumulative mortalities of three different lot of rainbow trout fry challenged with VHSV ($10^{6.3-7.3}TCID_{50}$/fish) were less than 15%. No difference of virulence was observed in experimental infection using 5 in vivo passaged VHSV and original VHSV. No mortality was observed in seawater-reared rainbow trout (adult) challenged with VHSV ($10^{5.3-6.3}TCID_{50}$/fish) and virus was not detected in the fish. We thus concluded that VHSV from olive flounder has low virulence to rainbow trout fry, but not pathogenic to seawater-rainbow trout (adult).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.4
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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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.

• Fisheries and Aquatic Sciences
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• v.6 no.1
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.2
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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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• v.1 no.2
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• pp.293-295
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• 1998

• Journal of fish pathology
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• v.22 no.3
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• pp.193-200
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• 2009

This study was performed to natural infection of Ichthyophthirius multifiliis and mortalities of two fish species were compared at 10${^{\circ}C}$ and 17${^{\circ}C}$ after artificial infection with the parasite. Subsequently compared to motality by the artificial infection with the different parasite orgin of host at 17${^{\circ}C}$ using rainbow trout Oncorhynchus mykiss. The prevalence of Ichthyophthirius multifiliis in cherry salmon was higher than that in rainbow trout during the periods of low temperature but no difference in high temperature season. The parasite was not detectable in culturing water and detritus except May that of density has been high. Susceptibility to the parasite was higher in cherry salmon than in rainbow trout at 10${^{\circ}C}$ of water temperature but no difference between two fish species at 17${^{\circ}C}$. When rainbow trout were infected with Ichthyophthirius multifiliis from rainbow trout and cherry salmon at 17${^{\circ}C}$, there was no difference in death of host. These results suggest that cherry salmon have higher susceptibility to Ichthyophthirius multifiliis than rainbow trout at low temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.1
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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.