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1 Kor J Fish Aquat Sci 5(1), 3-9 DOI : 한수지, 5(1), 3-9, 01 Spirulina, Astaxanthin, Canthaxanthin 및 Paprika 함유사료가비단잉어 (Cyprinus carpio var. koi) 홍백치어의체색에미치는영향 김이오. 이상민 1 * 충북내수면연구소, 1 강릉원주대학교해양생물공학과 Effects of Dietary Inclusion of Spirulina, Astaxanthin, Canthaxanthin or Paprika on the Skin Pigmentation of Red- and Whitecolored Fancy Carp Cyprinus carpio var. koi Yi-Oh Kim and Sang-Min Lee 1 * Inland Fisheries Research Institute, Chungju , Korea 1 Department of Marine Bioscience and Technology, Gangneung-Wonju National University, Gangneung 10-70, Korea 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, ppm astaxanthin and 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. Key words: Red- and white-colored fancy carp, Paprika, Astaxanthin, Canthaxanthin, Pigmentation 서 론 취미생활중에서관상어사육에대한관심과투자가꾸준히증가되고있으며, 이와함께관상어관련동호회와회원수도계속증가되고있다. 관상어산업에서가치가높은관상어의선정은매우중요한요인이며, 세계적으로 700 여종의어류가관상용으로생산되고있다 (Chapman et al., 1997). 관상용대상어류중에비단잉어는우리나라비롯하여다른국가에서도관심이높은종으로각광을받고있다 (Hancz et al., 003). 비단잉어는아름다운색과다양한무늬를가지고있을뿐아니라수질변화에도내성이강해서사육관리가용이한장점을가지고있기때문에애호가들이선호하는어종이다. 비단잉어의시장가치는체색, 체형, 지느러미형태및크기등에달려있다 (Paripatananout et al., 1999). 특히표피의색은비단잉어의시장가격형성에영향을끼치는가장중요한요소중의하나이며, 체색이밝고짙은붉은색을가지고 *Corresponding author: smlee@gwnu.ac.kr 있는어류에선호도가높다. 어류의근육및표피의붉은색은 carotenoid 색소에의해결정되는데, 대부분의경골어류들은 carotenoid 를합성하지못하기때문에먹이를통해 carotenoid 가공급되어야한다 (Goodwin, 198; Guillaume et al., 001). 비단잉어체색을향상시키기위하여유용한색소원료를사료에첨가하여비단잉어에공급한연구가일부진행되고있지만 (Hancz et al., 003) 색소원료및그함량에따른비단잉어색택에대한연구는제한적이다. 그래서본연구는사료에 종류 carotenoid 원료를선정하고, 그첨가량을달리사료에혼합하여비단잉어의체색과성장에미치는영향을조사하기위해수행되었다. 실험사료 재료및방법 Table 1 에표시한바와같이상품사료에색소원료를첨가하지않은대조사료와대조사료에색소원료의종류와농도를 3

2 김이오. 이상민 Table 1. Composition of the experimental diets Commercial diet Spirulina powder 5 10 Carophyll pink Carophyll red Paprika powder 5 10 Chemical analysis (%, dry matter basis) Moisture Crude protein Crude lipid Ash Total carotenoids (mg/100 g) Commercial diet containing 5% crude protein and 10% lipid. Spirulina powder (Hainan Xiongxin Bioengineering Co., LTD. China). 3 Carophyll Pink containing 10% astaxanthin (DSM Nutritional Products Ltd, Basel, Switzerland). Carophyll Red containing 10% canthaxanthin (DSM Nutritional Products Ltd, Basel, Switzerland). 달리첨가한 (5-10% Spirulina, 5-10% paprika, ppm astaxanthin, ppm canthaxanthin) 9 종류의실험사료를설정하였다. 시판하는잉어용상품사료 ( 조단백질 5%, total carotenoids 1 mg/100 g) 를대조사료 (CON) 로사용하였으며, 나머지 8 가지의실험사료는대조구사료에 Spirulina 분말 (Hainan Xiongxin Bioengineering Co., LTD. China) 5% (SP5) 와 10% (SP10), 10% 의 astaxanthin 이함유된 carophyll pink (DSM Nutritional Products Ltd, Basel, Switzerland) 500 ppm (astaxanthin 50 ppm 함유, AS50) 과 1,000 ppm (astaxanthin 100 ppm 함유, AS100), 10% 의 canthaxanthin 이함유된 carophyll red(dsm Nutritional Products Ltd, Basel, Switzerland) 500 ppm (canthaxanthin 50 ppm 함유, CA50) 과 1,000 ppm (canthaxanthin 100 ppm 함유, CA100), paprika 5% (PA5) 와 10% (PA10) 를혼합하여사용하였다. 실험어및사육관리 실험어로충청북도내수면연구소에서종묘생산된비단잉어치어를사용하였으며, 실험시작 주전부터실험조건에순치된비단잉어 ( 평균체중 : 3.6 g) 를각수조 (100 L) 마다 0 마리씩임의로수용하였다. 실험구별로 3 반복으로사육하였으며, 8 주의실험기간동안하루에 3 회만복으로실험사료를공급하였다. 사육장치는반순환여과방식으로한개의저수조와 7 개의실험수조로구성하였다. 저수조에서수중펌프를사용하여각실험수조에 L/min 의물이순환되도록흘려주었고, 저수조에는매일전체사육수의약 0% 에해당하는깨끗한물을환수하였으며, 사육수온은 7 로유지하였다. 일반성분및총카로티노이드분석 실험사료의일반성분은 AOAC (1995) 방법에따라, 조단백질 (N 6.5) 은 Auto Kjeldahl System (Buchi B-3/35/1, Switzerland) 을사용하여분석하였고, 조지질은 ether를사용하여추출하였으며, 수분은 105 의 dry oven에서 6시간건조후측정하였다. 회분은 600 의회화로에서 시간동안태운후측정하였다. 실험사료와실험종료후어체의 total carotenoids (TC) 함량은 Lee and Lee (008) 가사용한방법과동일하게분석하였다. 실험사료와비단잉어표피를동결건조후, acetone:methanol (1:1, v/v) 의혼합액으로암소에서 3회반복추출하였다. 추출액에 petroleum ether와다량의물로써분리조작하여 carotenoids 를 petroleum ether로전용시킨후, petroleum ether층을무수 NaSO로탈수시키고, 0 이하에서감압농축하여 petroleum ether로 100 ml정량하여 UV-spectrometer 측정시료로사용하였다.

3 사료색소제에따른비단잉어의체색변화 5 색도분석 색도분석을위해사육실험종료후전개체에대하여색차계 (Minolta Chroma Meter CR-00, Japan) 를이용하여 Skrede (1987) 및 Gouveia et al. (003) 의방법에따라 L* (lightness), a* (redness) 및 b* (yellowness) 를측정하였다. 이때비단잉어등쪽표피의빨간색부위를 3 회반복하여측정하였다. 통계처리 결과의통계처리는 SPSS Version 1 (SPSS, Michigan Avenue, Chicago, IL, USA) program 을사용하여 one-way ANOVA-test 를실시한후, Duncan's multiple range test (Duncan, 1955) 로평균간의유의성을검정하였으며, two-way ANOVA-test 로 carotenoid 의종류및농도에대한상관요인을분석하였다. 결 과 사육실험 8 주후, 사육실험기간동안의모든실험구의생존율은 100% 였다. 비단잉어홍백의증체율, 일간성장율및사료효율은모든실험구에서유의한차이가없었다 (Table ). 사육실험종료시의비단잉어홍백표피붉은색부위의밝기 (lightness) L* 값을 Fig. 1 에나타내었다. 사육 8 주후에 carophyll 과 paprika 첨가구들 (AS50, AS100, CA50, CA100, PA5, PA10) 의 L* 값은 의범위로나타나실험시작시의 60.8 에비해낮아진경향을보였으며, 또한이값들은대조구 (CON) 와 Spirulina powder 첨가구들 (SP5, SP10) 의사육 8 주후 L* 값인 보다유의하게낮았다 (P<0.05). 실험종료시비단잉어홍백표피붉은색부위의붉은색 (redness) a* 값을 Fig. 에나타내었다. 대조구의 a* 값은사육기간이경과함에따라 5.53 에서 1.91 로감소하는경향을보인반면, 색소제첨가구들은사육 주까지 의값을보이며감소하다가 8 주후에는 의범위로증가하였으며, 특히 carophyll red 및 paprika 첨가구들 (CA50, CA100, PA5, PA10) 에서 로현저히증가되었다. 사육 8 주후, 대조구와 Spirulina powder 첨가구들 (SP5, SP10) 의 a* 값이가장낮았으며, CA50, CA100, PA5 및 PA10 의값들은높았다 (P <0.05). 실험종료시비단잉어홍백표피붉은색부위의노랑색 (yellowness) b* 값을 Fig. 3 에나타내었다. 대조구와 carophyll pink 첨가구들 (AS50, AS100) 의 b* 값은사육시작시 (5.6) 와종료시 (5.7-6.) 에비슷한수준을유지한반면에, Spirulina powder 첨가구들 (SP5, SP10) 과 carophyll red 첨가구들 (CA50, CA100) 의값들은사육종료시에 로증가하는경향을보였다. 사육종료시대조구, AS50 및 AS100 의 b * 값이 로가장낮았으며, SP5, SP10, CA50 및 CA100 의값들이 으로유의하게높았다 (P <0.05). 실험종료시비단잉어홍백표피의 total carotenoid 값을 Fig. 에나타내었다. 대조사료를섭취한비단잉어표피의 total carotenoid 함량이 3.0 mg/100 g 으로가장낮았으며, SP5, SP10, CA50 및 PA10 를섭취한비단잉어표피의 total carotenoid 함량은 mg/100 g 으로대조구보다높았다 (P <0.05). Table. Growth performance and feed efficiency of red- and white-colored fancy carp Cyprinus carpio var. koi fed the diets containing various carotenoids source and level for 8 weeks 1 Initial weight (g/fish) Weight gain (%) SGR 3 Feed efficiency (%) CON 3.6± ±.99 ns 1.86±0.03 ns 5.7±1.6 ns SP5 3.6± ± ± ±1.1 SP10 3.6± ± ± ±0.1 AS50 3.6± ± ± ±1.8 AS ± ± ± ±0.8 CA50 3.6± ± ± ±0.13 CA ± ± ± ±1.73 PA5 3.6± ± ± ±1.07 PA10 3.6± ± ± ±.3 Two-way ANOVA Carotenoid source (CS) P <0. P <0.0 P <0.66 Carotenoid level (CL) P <0.8 P <0.30 P <0.9 CS CL P <0.38 P <0.37 P < Values are mean±se of three replications. Weight gain (%)=(final body weight-initial body weight) 100/initial body weight. 3 Specific growth rate (%)=(In final weight-in initial weight) 100/days. Feed efficiency (%)=Fish wet weight gain 100/feed intake (dry matter).

6 김이오. 이상민 70 0-week -week 8-week 0 0-week -week 8-week 65 35 L* Value 60 b* Value 30 55 5 50 0 Fig. 1. Skin lightness (L*) of red- and white-colored fancy carp Cyprinus carpio var.

a* Value 1 10 8 6 0 0-week -week 8-week Fig.. Skin yellowness (a *) of red- and white-colored fancy carp Cyprinus carpio var.

고 찰 사료의 carotenoid 함량은여러어류의생존과성장에영향을미치는것으로보고되고있다 (Amar et al., 001; Chien and Shiau, 005; Segner et al., 1989).

4 6 김이오. 이상민 70 0-week -week 8-week 0 0-week -week 8-week L* Value 60 b* Value Fig. 1. Skin lightness (L*) of red- and white-colored fancy carp Cyprinus carpio var. koi fed the diets containing various carotenoids source and level for 8 weeks. Values (mean±se of three replications) with different letter are significantly different (P<0.05). a* Value week -week 8-week Fig.. Skin yellowness (a *) of red- and white-colored fancy carp Cyprinus carpio var. koi fed the diets containing various carotenoid source and level for 8 weeks. Values (mean±se of three replications) with different letter are significantly different (P<0.05). 고 찰 사료의 carotenoid 함량은여러어류의생존과성장에영향을미치는것으로보고되고있다 (Amar et al., 001; Chien and Shiau, 005; Segner et al., 1989). 하지만, 본연구에서는사료의색소에따른생존율, 성장및사료이용효율이차이가없는것으로나타나본실험의조건에서사용된사료의색소종류와함량이비단잉어의생존과성장에영향을미치지않는것으 Fig. 3. Skin redness (b*) of red- and white-colored fancy carp Cyprinus carpio var. koi fed the diets containing various carotenoid source and level for 8 weeks. Values (mean±se of three replications) with different letter are significantly different (P<0.05). Total carotenoid (mg/100 g DM) Fig.. Skin total carotenoid of red- and white-colored fancy carp Cyprinus carpio var. koi fed the diets containing various carotenoid source and level for 8 weeks. Values (mean±se of three replications) with different letter are significantly different (P<0.05). 로판단된다. 잉어를대상으로한다른실험에서도색소원첨가에따른생존및성장은차이가없었고 (Gouveia et al., 003; Gouveia and Rema, 005), 타어종을대상으로수행된연구에서도사료의색소가성장이나사료효율에영향을미치지않았다고보고하고있다 (Kim et al., 006; Kalinowski et al., 005; Lee and Lee, 008; Lee et al., 009; Rehulka, 000; White et al., 003; Wang et al., 006). 반면에사료의색소첨가함량에따른성장차이가나타난다는보고 (Lee et al., 010) 도있어사육대상어종, 사료내색소첨가량이나환경에따라차이가나

5 사료색소제에따른비단잉어의체색변화 7 타날수있을것으로예상된다. 대조구의비단잉어 a * 값은사육기간동안점차감소하는경향을보였는데, Kim et al. (008) 의실험에서비단잉어를 8 주간사육한대조구에서도유사한결과를나타내었다. Hancz et al. (003) 도색소제를첨가하지않은대조사료를섭취한금붕어의적색도가사육기간동안감소하는결과를나타내었다고보고하였다. 이처럼색소제가첨가되지않은대조구의비단잉어표피에붉은색의농도가낮아지는것은비단잉어가사료의 carotenoid 함량에영향을받았기때문으로해석된다. 반면에, Hancz et al. (003) 의실험에서사육실험기간동안대조구의비단잉어표피의적색도가변화하지않았다고보고하였다. 이러한차이는사육실험전에공급된사료내색소함량, 실험어류상태등의사육환경에영향을받았기때문으로해석된다. 예를들면, Hancz et al. (003) 은평균 69.1 g 의비단잉어와.1 g 금붕어를, Kim et al. (008) 은 1.9 g 비단잉어를, 그리고본연구에서는 3.6 g 비단잉어를대상으로실험하여연구자마다어체크기가다른실험어를사용하였으며, 어종과어체크기에따른사료의색소농도나사육기간등을고려한다면여러가지상호적인변수가고려되어야할것이다. Spirulina 의주요 carotenoid 성분은 β-carotene, zeaxanthin 및 myxoxanthophyll 이며, 이중 zeaxanthin 이비단잉어의붉은색을강화시키는데효과적이라고보고된바있으며, 비단잉어의착색제로사용잠재력이있을뿐아니라필수아미노산, 비타민및미네랄이풍부하기때문에사료의기능성첨가제이기도하다 (Becker and Venkataraman, 198; Nandeesha et al., 1998, Nandeesha et al., 001; Matsuno et al., 1979). 이러한효능이가진 Spirulina 를첨가한사료를섭취한본연구의비단잉어는성장이나표피의적색도가대조구나다른색소첨가구에비해개선되는결과를나타내지는않았다. Astaxanthin 은돔류, 연어, 새우류등의체색을붉게하는 carotenoid 로알려져있다 (No and Storebakken, 1991; Tejera et al., 007). Katayama et al. (1973) 은비단잉어에서는 zeaxanthin 이 astaxanthin 으로산화되지만, β-carotene 은 astaxanthin 으로산화되지않고, astaxanthin 을섭취하면체내에저장된다고보고하였다. 최근에 astaxanthin 을이용한비단잉어와금붕어의착색에대한연구가수행된바있다 (Gouveia et al., 003). 본연구에서사육 8 주후, astaxanthin 이 ppm 함유된 AS50 과 AS100 사료를섭취한비단잉어표피의 a * 값은대조구보다증가되어적색도의개선효과가있는것으로나타났다. Gouveia et al. (003) 은 astaxanthin 을첨가한사료를공급한비단잉어의표피적색도가 Spirulina 첨가구보다높았다고보고하였다. 본실험에서 canthaxanthin 이 ppm 함유된 carophyll red 첨가사료 (CA50, CA100) 를공급한비단잉어표피의 a * 와 b * 값은대조구보다현저히증가된것으로보아 canthaxanthin 이붉은색과노랑색향상에효과가있는것으로판단된다.Canthaxanthin 은 gilthead seabream(gomes et al., 00) 의체색개선에효과적 인 carotenoid 로알려져있다. 본연구에서 paprika 10% 첨가실험구의비단잉어표피적색도가가장높은것으로나타났으나, paprika 5%, canthaxanthin ppm 실험구와차이를나타내지않은것으로나타나, 본연구에서 canthaxanthin 과 paprika 가비단잉어적색도를높이는데가장효과적인 carotenoids 원으로판단된다. Paprika 는 carotenoid 함량이높고가격이비교적저렴하기때문에합성색소제의대체원료로고려되고있으며 (Deli et al. 001, Lee and Lee, 008, Lee et al., 010), capsanthin 을다량함유하여금붕어와비단잉어의체색개선에효과적인원료로보고된바있다 (Tsushima et al., 1999; Hancz et al., 003). Astaxanthin, canthaxanthin 그리고 paprika 를첨가한실험구의비단잉어적색도는 8 주째에서대조구에비해유의하게높은결과를나타내었다. 또한, 본실험의결과에서는같은 carotenoids 종류에서는농도차에의한비단잉어적색도의차이를보이지않았다. 경제적인측면을고려한다면, 본연구에서사용된사료내의 carotenoid 농도범위내에서낮은함량 (canthaxanthin 50 ppm 또는 paprika 5%) 을첨가할수있을것으로판단된다. 이전연구에서, 금붕어에서의 astaxanthin 5-10 ppm (Gouveia and Rema, 005) 및비단잉어에서의 astaxanthin ppm, Spirulina -10% (Kim et al., 008) 범위내에서적색도차이는없었다고보고되었다. 어체내의 carotenoid 축적은사료의 carotenoid 원료의종류, 색소함량, 지질함량, 어체크기, 성성숙, 유전적인요인및환경적인요인에영향을받는다고알려져있다 (Guillaume et al., 001). 본실험에서색소첨가사료를섭취한비단잉어의 TC 함량은대조구에비해증가하는경향을나타내고있어다른연구결과와도일치한다 (Gouveia et al., 003; Kim et al. 008). 본연구의 carotenoid 원료및농도에따른비단잉어홍백치어의성장및체색에미치는영향을알아보기위한실험에서, 사료에 canthaxanthin 50 ppm 또는 paprika 5% 를첨가하면비단잉어의체색을개선할수있을것으로전망된다. 사 사 본연구는농림수산식품부의연구개발사업비지원에의해수행되었으며, 이에감사드립니다. 참고문헌 Amar EC, Kiron V, Satoh S and Watanabe T. 001.Influence of various dietary synthetic carotenoids on bio-defence mechanism in rainbow trout, Oncorhynchus mykiss (Walbaum). Aquac Res 3, AOAC (Association of Official Analytical Chemists) Official Methods of Analysis, 16th Ed. Association of Official Analytical Chemists, Arlington, Virginia, USA.

6 8 김이오. 이상민 Becker EW and Venkataraman LV Production and utilization of blue-green alga, Spirulina in India. Biomass, Chapman F, Fitzcoy S, Thunberg E and Adams C United States of American trade in ornamental fish. J World Aquacult Soc 8, Chien YH and Shiau WC The effects of deitary supplementation of algae and synthetic astaxanthin on body astaxanthin, survival, growth, and low dissolved oxygen stress resistance of kuruma prawn, Marsuoenaeus japonicus Bate. J Exp Mar Biol Ecol 318, Deli JP, Molnar Z and Toth G. 001.Carotenoid composition in the fruit of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; Biosynthesis of carotenoids in red paprika. J Agric Food Chem 9, Duncan DB Multiple-range and multiple F tests. Biometrics 11, 1-. Gomes E, Dias J, Silva P, Valente L, Empis J, Gouveia JB and Young A. 00. Utilization of natural and synthetic sources of carotenoids in the skin pigmentation of gilthead seabream (Sparus aurata). Eur Food Res Technol 1, Goodwin TW The Biolochemistry of the carotenoids vol. I Animals (nd. ed.), Chapman & Hall, London,. Gouveia L, Rema P, Pereira O and Empis J Colouring ornamental fish (Cyprinus carpio and Carassiusau ratus) with microalgal biomass. Aquacult Nutr 9, Gouveia L and Rema P Effect of microalgal concentration and temperature on ornamental goldfish (Carassi usau ratus) skin pigmentation. Aquacult Nutr 11, Guillaume J, Kaushik S, Bergot P and Metailler R Nutrition and feeding of fish and crustaceans. Springer Verlag, Hancz C, Magyary I, Molnar T, Sato S, Horn P and Taniguchi N Evaluation of color intensity enhanced by paprika as feed additive in goldfish and koi carp using computer-assisted image analysis. Fish Sci 69, Kalinowski CT, Robaina LE, Fernandez-Palacios H, Schuchardt D and Izquierdo MS Effect of different carotenoid sources and their dietary levels on the red porgy (Pagrus pagrus) growth and skin colour. Aquaculture, Katayama T, Shintani K and Chichester CO The biosynthesis of astaxanthin. Comp Biochem Physiol 8, Kim SR, Lee CR and Lee SM Effects of dietary supplementation of paprika and Spirulina on pigmentation of swiri Coreoleuciscus splendidus. J Aquacult 19, Kim YO, Jo JY and Oh SY Effects of dietary Spirulina, chlorella and astaxanthin on the body color of red- and white-colored carp, Cyprinus carpio. J Kor Fish Soc 1, Lee CR and Lee SM Effect of dietary supplementation of pigment sources on pigmentation of the round tailed paradise fish Macropodus chinensis and pale chub Zacco platypus. J Aquacult 1, Lee CR. Bae KM and Lee SM Effect of paprika and zooplankton supplementation in the diets on carotenoid deposition and skin pigmentation of the rose bitterling Rhodeus ocellatus. J Aquacult, Lee CR, Pham MA and Lee SM Effects of dietary paprika and lipid levels on growth and skin pigmentation of pale chub (Zacco platypus). Asian-Aust J Anim Sci 3, Matsuno T, Nagata S, Iwahashi M, Koike T and Okada M Intensification of color of fancy red carp with zeaxanthin and myxoxanthophyll, major carotenoid constitute of spirulina. Bull Jap Soc Sci Fish 5, Nandeesha MC, Gangadhara B, Varghese TJ and Keshavanath P Effect of feeding Spirulina platensis on the growth, proximate composition and organoleptic quality of common carp, Cyprinus carpio L. Aquac Res 9, Nandeesha MC, Gangadhara B, Manissery JK and Venkataraman LV Growth performance of two Indian major carp, catla (Catla catla) and rohu (Labeo rohita) fed diets containing different levels of Spirulina platensis. Bioresour Tech 80, No HK and Storebakken T Pigmentation of rainbow trout with astaxanthin at different water temperatures. Aquaculture 97, Paripatanamont T, Tangtrongpairoj J, Sailasuta A and Chansue NK Effect of astaxanthin on the pigmentation of goldfish Carassius auratus. J World Aquacult Soc 30, Rehulka J Influence of astaxanthin on growth rate, condition, and some blood indices of rainbow trout, Oncorhynchus mykiss. Aquaculture 190, 7-7. Segner H, Arend P, Poeppinghaussen KV and Schmidt H The effect of feedingastaxanthin to Oreochromis niloticus and Colisa labiosaon thehistology of the liver. Aquaculture 79, Skrede G Rapid analysis in food processing and food control. In: Proceedings of the Fourth European Confererce on Food Chemistry, 1-. Tejera N, Cejas JR, Rodriguez C, Bjerkeng B, JerezS, Balanos A and Lorenzo A Pigmentation, carotenoid, lipid peroxides and lipid composition of skin of red porgy (Pagrus pagrus) fed diets supplemented with different astaxanthin sources. Aquaculture 70, Tsushima M, Nemoto H and Matsuno T The accumulation of figments from paprika and other souces in the integument of gold fish Carassius auratus, Fish Sci 6, Wang YJ, Chien YH and Pan CH Effects of dietary

7 사료색소제에따른비단잉어의체색변화 9 supplementation of carotenoids on survival; growth, pigmentation and antioxidant capacity of characins, Hyphessobrycon callistus. Aquaculture 61, White DA, Moody AJ, Servata RD, Bowen J, Soutar C, Young AJ and Davies SJ The degree of carotenoid esterification influences the absorption ofastaxanthin in rainbow trout, Oncorhynchus mykiss (Walbaum). Aqua cult Nutr 9, 년 11 월 30 일접수 01 년 1 월 9 일수정 01 년 월 10 일수리

한수지 50(3), , 2017 Original Article Korean J Fish Aquat Sci 50(3), ,2017 사육수온에따른비단잉어홍백 (Cyprinus capio) 치어의성장및체색변화 김이오 오승용 1 이상민 2 * 충청북도내

한수지 50(3), , 2017 Original Article Korean J Fish Aquat Sci 50(3), ,2017 사육수온에따른비단잉어홍백 (Cyprinus capio) 치어의성장및체색변화 김이오 오승용 1 이상민 2 * 충청북도내 한수지 50(3), 257-262, 207 Original Article Korean J Fish Aquat Sci 50(3),257-262,207 사육수온에따른비단잉어홍백 (Cyprinus capio) 치어의성장및체색변화 김이오 오승용 이상민 2 * 충청북도내수면연구소, 한국해양과학기술원생태기반연구센터, 2 강릉원주대학교해양생물공학과 Growth and Skin