배합사료 내 Spirulina 함량에 따른 비단잉어 홍백 치어의 체색 변화

Abstract

Abstract 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.Key words: Red- and white-colored fancy carp, Skin coloration, Dietary Spirulina levelCorresponding author : 033-640-2414, smlee@gwnu.ac.kr ( 110076-3) .