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Effect of Dietary Supplementation of Paprika and Spirulina on Pigmentation of Swiri Coreoleuciscus splendidus

Vol.19 No.4, 2006.11, 261-266 (6 pages)
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Abstract
This study was conducted to evaluate the effect of dietary supplementation of paprika and spirulina as carotenoid sources with three different levels on survival and skin color development of swiri. Fish (initial mean weight 4.4 g) were fed the diets containing different levels of paprika (2, 5 and 10%), spirulina (5, 10 and 20%) and mixture of 5% paprika and 10% spirulina and without supplementation (con) for 9 weeks. Survival of fish fed diets containing the various levels of spirulina was 100% and higher than that of fish fed the other diets. Total carotenoid contents of the skin and fin in fish fed the diets containing the various levels of paprika and spirulina were higher than those in fish fed the control diet. Total carotenoid contents of skin and fin in fish fed the diets containing 5% and 10% paprika tended to be higher than that in fish fed the diet containing 2% paprika. Total carotenoid contents of fish fed the diets containing 10% and 20% spirulina tended to be higher than that of fed the diet containing 5% spirulina. The apparent color definition of skin and fin in fish fed the diets containing paprika and spirulina was better than fish fed the control diet. The results of this study suggest that dietary supplementation with paprika and spirulina can improve skin coloration of swiri.

본 연구는 쉬리(Coreoleuciscus splendidus)를 대상으로 사료 내 색소원으로서 paprika 및 spirulina 첨가와 원료 각각의 첨가량을 달리하여 쉬리의 생존율과 색택개선에 미치는 영향을 조사하였다. 실험어는 평균체중 약 4.4 g인 쉬리를 사용하였으며, 총 8개(Control, P1, P2, P3, S1, S2, S3 및 P2+S2)의 실험사료를 설계하였다. 사료 P1, P2 및 P3는 paprika를 각각 2%, 5% 및 10%를 첨가하였으며, 사료 S1, S2 및 S3는 spirulina를 각각 5%, 10% 및 20%를 첨가하여 제조하였다. 또한 P2+S2 사료는 paprika 5%와 spirulina 10%를 혼합하여 제조하였다. 실험종료 후, 쉬리의 생존율은 spirulina가 첨가된 모든 실험구인 S1, S2, S3 및 P2+S2에서 100%로 대조구(80%) 및 paprika 첨가구(73~93%)보다 높게 나타났다. 쉬리의 표피 및 지느러미의 총 carotenoids 함량은 색소원이 첨가되지 않은 대조구에서 1.58 mg/100 g으로 가장 낮았으며, spirulina 10% 첨가구인 S2 실험구에서 2.23 mg/100 g으로 가장 높았다. Paprika와 spirulina가 혼합되어 첨가된 실험구인 P2+S2는 1.61 ㎎/100 g으로 paprika와 spirulina가 각각 첨가된 P2 (2.14 ㎎/100 g) 및 S2 (2.23 ㎎/100 g)보다 낮은 총 carotenoids 함량을 보였다. 쉬리의 표피를 육안으로 관찰한 결과 색소원이 첨가된 모든 실험구에서 대조구에 비하여 체색이 더욱 선명화 됨을 관찰 할 수 있었다. 이상의 결과를 고려할 때, 쉬리의 사료내 paprika 첨가시 5%, spirulina 첨가시 10%가 쉬리의 색택개선에 좋을 것으로 판단된다.

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References (25)

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