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논문 기본 정보

자료유형
학술저널
저자정보
Hwang, Eun Kyoung (Seaweed Research Center, National Institute of Fisheries Science) Liu, Fuli (Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences) Lee, Ki Hyun (Seaweed Research Center, National Institute of Fisheries Science) Ha, Dong Su (Seaweed Research Center, National Institute of Fisheries Science) Park, Chan Sun (Department of Marine and Fisheries Resources, Mokpo National University)
저널정보
한국조류학회(藻類) Algae Algae 제33권 제1호
발행연도
2018.1
수록면
101 - 108 (8page)

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Saccharina japonica was introduced to both Korea and China from Hokkaido, Japan, and it has become an economically important species in both nations. After a long period of cultivation, several varieties of S. japonica have been developed in Korea and China. In this study, we conducted aquacultural research on the persistence of thalli from two kelp cultivars, one from China (Huangguan No. 1) and one from Korea (Sugwawon No. 301), between December 2015 and November 2016 in Haenam, Korea. The maximum length was $247.8{\pm}13.0$ and $227.5{\pm}42.0cm$, respectively, which were significantly longer in Sugwawon No. 301 than in Huangguan No. 1. The maximum width was $29.9{\pm}5.4$ and $23.2{\pm}1.9cm$, respectively, which were significantly wider in Huangguan No. 1 than in Sugwawon No. 301. The mean biomass obtained from the culture ropes was for Sugwawon No. 301 was $3.5{\pm}0.3kg\;wet\;wt\;m^{-1}$ and for while Huangguan No. 1 was $3.1{\pm}1.0kg\;wet\;wt\;m^{-1}$ of culture rope. After August, the persistence of the thalli of Sugwawon No. 301 was two months longer than that of Huangguan No. 1. We found that the Sugwawon No. 301 performed as well as the Huangguan No. 1 in Korean waters possibly due to increased flexibility as a result of the different cell arrangements of the two cultivars. Overall, the use of the Sugwawon No. 301 cultivar rather than the Huangguan No. 1 cultivar of S. japonica appears the best alternative to help to ensure a stable year round algal feed supply for the Korean abalone industry.

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