파래 및 미강의 효모발효물 첨가사료에 의한 조피볼락의 성장효과

• 영문명: Effects of dietary fermentative sea-lettuce and rice bran on growth of Korean rockfish (Sebastes schlegeli)
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 배태진(Tae Jin BAE) 강동수(Dong Soo KANG)
• 간행물 정보: 『수산과학연구소 논문집』제9권, 109~113쪽, 전체 5쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 2000.12.30

영문 초록

A twelve weeks feeding experiment were conducted to investigate the effects of dietary fermentative sea-lettuce and rice bran on growth in Korean rockfish(Sebastes schlegeli). Weight gain in the fermentative sea-lettuce group and fermentative sea-lettuce and rice bran mixed group fish were much higher than those in the other fish groups. Moisture contents of muscle were not affected by the dietary fermentative sea-lettuce and rice bran. Crude protein contents of muscle in the fermentative rice bran group and fermentative rice bran and fish meal mixed group fish were lower than those in the other fish groups. Crude lipid contents of fish fed fermentative sea-lettuce addition group and fermentative sea-lettuce and rice bran addition group were higher than those in the other groups. Crude ash contents of muscle were not affected by the dietary fermentative sea-lettuce and rice bran.

목차

Abstract

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재료 및 방법

결과 및 고찰

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