Effect of High Water Temperature on the Growth and Lipid Compositions of the Sea Cucumber Apostichopus japonicus

400

Copyright © 2019 The Korean Society of Fisheries and Aquatic Science pISSN:0374-8111, eISSN:2287-8815

서 론

돌기해삼

(Apostichopus japonicus)

,

,

,

(Slater and Carton, 2007; Jin et al., 2016a).

,

중국을중심으로새로운양식대상종으로각광받고있다

(Jin

et al., 2016b).

90%

(Wen et al., 2016; Shahabuddin et al., 2017).

,

진제가되었다

(Yu et al., 2014).

,

1990

2,491

,

란장과서식장이축소됨에따라

2002

833

였다

.

2000

고

,

2017

2,045

,

(Anisuzzaman et al., 2018).

.

,

고수온에서의 해삼(Apostichopus japonicus) 성장과 체지방 조성

정우철·Anisuzzaman Md·Feng Jin·최종국·한종철

·최병대·강석중*

경상대학교 해양식품생명의학과, ¹국립수산과학원 남동해수산연구소

Effect of High Water Temperature on the Growth and Lipid Compositions of the Sea Cucumber Apostichopus japonicus

U-Cheol Jeong, Anisuzzaman Md, Feng Jin, Jong-Kuk Choi, Jong-Cheol Han

¹

Department of Seafood and Aquaculture Science, Gyeongsang National University, Tongyeong 53064, Korea

1Southeast Sea Fisheries Research Institute, National Fisheries Research and Development Institute, Tongyeong 52440, Korea

The optimum growth temperature of sea cucumber is 18°C, above 20°C, the appetite declines and the digestive tract is atrophied. At 25°C or more, it is known that the digestive tract is degenerated as growth is stopped by minimizing metabolic activity. Because of these physiological and ecological characteristics, the growth period of sea cucumber Apostichopus japonicus is relatively short in the natural environment of Korea where four seasons are clear. There- fore, maintenance of water temperature in sea cucumber culture is very important. This experiment was conducted to investigate the growth and lipid compositions of sea cucumbers at high temperature. Results showed that the growth and survival rates of sea cucumber were not significantly different until 26°C (P>0.01). The fatty acid compositions of total lipid of sea cucumber tended to increase with saturated fatty acid content and decrease with n-3 fatty acid content at higher water temperature.

Key words: Sea cucumber, Apostichopus japonicus, Recirculating aquaculture system, High water temperature, Growth

*Corresponding author: Tel: +82. 55. 772. 9154 Fax: +82. 55. 648. 3089 E-mail address: [email protected]

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received 1 July 2019; Revised 22 July 2019; Accepted 24 July 2019

저자 직위: 정우철(연구교수), Anisuzzaman Md(연구원), Feng Jin(연구원), 최종국(연구원), 한종철(연구사), 최병대(교수), 강석중(교수)

https://doi.org/10.5657/KFAS.2019.0400

Korean J Fish Aquat Sci 52(4), 400-407, August 2019

고수온에서의 해삼 성장과 체지방 조성

401

인하여연결되지못하고있다

(Kang, 2012).

돌기해삼은극피동물문해삼강에속하는무척추동물로서기 존의양식생물과는달리양식생태학적으로복잡한유생생활과 하면

(夏眠)

.

,

,

,

(Kang, 2012).

,

.

10-18°C

(Li et al., 2002; Dong et al., 2006),

,

25°C

,

소화관이퇴화되어하면하는것으로알려져있으며

(Liu et al.,

1996; Yang et al., 2006; Ji et al., 2008),

(Jeong et al., 2016a).

, 30°C

.

해삼종자생산에있어서수온관리는무엇보다도중요하고

,

.

(Fredalina et al., 1999).

에서일어나고있는암묵지

(暗默智)

수온에서어린해삼사육을디자인하였으며

,

.

재료 및 방법

실험해삼

실험에사용한해삼

(Apostichopus japonicus)

1,000

.

penicillin

polymycin

30 ppm

20

.

3

,

4.60±0.08 g

15

,

3

.

실험사료

실험에사용한사료는해삼종묘배양장에서사용중인분말 상품사료

(Qingdao hiford ecology technology Inc., China)

.

10.0%,

23.0%,

2.0%,

10.0%

55.0%

.

료공급량은해삼평균중량의

3-5%

8

시경

1

/

,

.

6

.

사육관리

실험에 사용된 사육장치는 순환여과시스템을 이용하였다

.

12,000 L

(PH-350M, Wilo

Inc., Korea)

30

/

,

(DA-3000W, Dae-il Inc., Korea)

(2.0KW, Sewon Inc., Korea)

18.0±0.5°C

.

50 L

60 (length)×30

(width)×35 (height) cm

,

6%

.

PVC

(

16 m/m)

(

, 3 mm)

.

FRP

(

150 cm×

130 cm,

1,000 L) 2

2%

.

1

2

2

.

1

(

1:1)

,

,

2

(65×60 cm) 800

,

(biofitler media surface)

624 m

,

.

,

.

,

,

7-10%

.

(HB-100,

Periha Inc., China)

18°C, 22°C, 26°C

30°C

,

5-10

/

.

pH

pH meter (PH-20N, Istek Inc., Korea),

DO

meter (YSI-58, YSI, USA)

EC meter (CM-

21P, Japan)

1

/

. TAN (total ammo-

nia nitrogen)

ammonia meter (Palintest, Nessler, England)

, TSS (total suspended solid)

2

/

.

성장도 측정

성장은

4

12

,

,

(weight gain, %),

(specific growth rate,

%/day)

(survival rate, %)

,

.

Weight gain WG (g)=W

-W

Specific growth rate (SGR) (%/d)=[(lnW

-lnW

)/T]×100 Survival rate (SR) (%)=(N

/N

)×100

위식에서

W

, W

, T

, N

, N

.

일반성분 분석

일반성분은

AOAC (2000)

,

Kjeldahl

,

,

choloroform

methanol

2:1

Bligh and Dyer (1959)

.

10°C

(Dongwon, dry oven, Korea)

6

,

60°C

4

.

,

,

.

Total Lipid 추출

해삼시료약

50 g

(chloroform:methanol=

2:1, v/v)

2

,

(Homogenizer AM- 12, Nihonseiki Kaisha Co. Ltd., Tokyo, Japan)

(15,000 rpm, 5

)

.

,

(

)

,

(chloroform

)

(Na

SO

)

(Rotavapor R-114, BUCHI, Swiss)

40°C

.

지방산조성 분석

추출된총 지질

100 mg

cap tube

0.5 N NaOH- methanol

100°C

8

.

BF3-methanol

fatty acid methyl ester (FAME)

methylation

isooctane 2 mL

capillary column (Omegawax-320, 30 m×0.25 mm i.d., Su- pelco Co., Bellefonte, PA, USA)

gas chromatogra- phy (Glarus 600, PerkinElmer, USA)

. Carrier gas

, injector

250°C, de- tector (FID)

270°C

.

column

180°C

8

, 3°C/min

230°C/min

,

10

split rate

1:50

.

menhaden oil

, ECL (equivalent chain length)

(Ackman, 1969).

Fig. 1. Mean weight of sea cucumber Apostichopus japonicus grown at different water temperature for 12 weeks. Different letters indicate significant differences (P<0.05).

Mean body weight (g)

Water temperature (°C)

20

15

10

5

0

18 22 26 30

Survival (%)

Water temperature (°C)

100 80 60 40 20 0

18 22 26 30

고수온에서의 해삼 성장과 체지방 조성

403

통계처리

통계처리는

SPSS version 18.0 (SPSS Inc., Chicago, IL, USA) program

one-way ANOVA-test

, Duncans multiple range test (Duncan, 1955)

.

결 과

성장도

수온에따른해삼성장결과는

Table 1

Fig. 1

.

4.60 g

18°C, 22°C, 26°C

30°C

.

18°C

4, 8

12

6.96 g, 10.72 g

18.54 g

(P<0.05),

51.4%, 133.0%

303.1%

(P<0.05).

4, 8

12

0.6431. 0.6561

0.7207%/day

.

22°C

4, 8

12

7.20 g, 12.10 g

20.30 g

(P<0.05),

56.6%, 163.1%

341.2%

(P<0.05).

4, 8

12

0.6957, 0.7502

0.7674

.

26°C

4, 8

12

6.60 g, 10.81 g

18.79 g

(P<0.05),

43.5%, 135.0%

308.5%

(P<0.05).

4, 8

12

0.5601, 0.6625

0.7275%/day

.

30°C

4, 8

12

5.40 g, 5.80 g

5.99 g

,

17.4%, 26.2%

30.2%

(P<0.05).

4, 8

12

0.2489, 0.1802

0.1364%/day

.

수온에따른해삼생존율은

Fig. 2

.

18°C

4, 8

12

100%, 95.6%

95.6%

,

22°C

100%, 95.6%

95.6%

18°C

22°C

(P<0.05).

26°C

4, 8

12

각각

95.6%, 91.1%

88.9%

(P<0.05),

30°C

91.1%, 82.2%

75.6%

(P<0.05).

.

사육수질

사육기간 동안순환여과시스템 사육수질은염분농도

33.5- 33.8 psu,

6.38-6.62 mg/L, pH

pH 8.01-8.13,

0.120-0.208 mg/L

,

7.02-7.56 mg/L

.

18±0.5°C, 22±0.5°C, 26±0.5°C

30±0.5°C

,

33.5-33.8 psu,

6.12-6.58 mg/L, pH

pH 8.00-8.12,

0.132- 0.268 mg/L

,

7.38-8.06 mg/L

.

일반성분

수온에따른해삼의일반성분 분석 결과는

Table 2

낸바와같다

.

18°C

91.8%,

3.73%,

0.58%

2.72%

, 22°C

91.2%,

3.78%,

0.62%

2.98%

.

26°C

91.7%,

3.92%,

0.51%

2.76%

, 30°C

91.3%,

3.88%,

0.53%

2.82%

.

91.2-91.8%,

3.7-3.9%,

0.5-0.6%

2.7-3.0%

. 지방산 조성

수온에따른해삼의총지질지방산조성은

Table 3

낸바와같다

.

18°C

16:1n-7, 20:4n-6, 20:5n-3, 16:0

18:0

12.40%, 11.15%, 10.29%, 7.16%

7.14%

,

22°C

16:1n-7, 20:4n- 6, 20:5n-3, 16:0

18:0

12.19%, 10.96%, 9.25%, 8.76%

7.88%

.

26°C

16:0, 20:4n-6, 18:0,

Table 1. Growth performance of Apostichopus japonicus cultured at different water temperture for 12 weeks

Temperture (°C) Initial mean weight (g) Final mean weight (g) WG¹ (%) SGR² FC³ Survival⁴ (%)

18 4.60±0.06 18.54±0.59^c 303.1 0.7207 3.304 95.6

22 4.60±0.09 20.30±1.06^b 341.2 0.7674 3.278 95.6

26 4.60±0.06 18.79±1.26^a 308.5 0.7275 3.673 88.9

30 4.60±0.08 5.99±0.66^a 30.2 0.1364 - 75.6

1WG (Weight gain, %)=[(final sea cucumber weight-initial sea cucumber weight)/initial sea cucumber weight]×100. ²SGR (Specific growth rate, %/day)=[(loge final sea cucumber weight-loge initial sea cucumber weight)/days]×100. ³FC (Feed coefficient)=dry feed intake/wet weight gain. ⁴Survial rate (%)=(final sea cucumber /initial sea cucumber)×100.

정우철

ㆍ

ㆍ

ㆍ

ㆍ

ㆍ

ㆍ

404

20:5n-3,

18:1n-9

12.24%, 9.81%, 9.78%, 8.60%

6.69%

,

30°C

16:0, 18:0, 20:4n-6, 20:5n-3,

18:1n- 9

15.15%, 12.231%, 8.65%, 7.38%

5.92%

로나타났다

.

,

18°C, 22°C, 26°C

30°C

21.58%, 23.79%, 30.39%

35.86%

, ∑n-3 PUFA

17.96, 16.79, 14.61%

11.87%

사육수온이증가함에따라

∑n-3 PUFA

로나타났다

(P<0.05).

고 찰

이번 실험을통하여해삼성장은

18°C, 22°C, 26°C

30°C

18°C

22°C

, 26°C

는것으로났지만

,

30°C

.

10-18°C (Li et al., 2002; Dong et al., 2006)

.

25°C

,

(夏眠)

(Liu et al., 1996; Yang et al., 2006; Ji et al., 2008),

(Jeong et al., 2016a).

28-30°C

6

이 경과한이후에는 다른수온

(10-25°C)

들이활발하게활동을하는것이관찰되었고

,

(Jeong et al., 2016a).

Mean body weight (g)

Water temperature (°C)

15

10

5

0

18 22 26 30

Survival (%)

Water temperature (°C)

100 80 60 40 20

0

18 22 26 30

Table 2. Proximate compositions of sea cucumber Apostichopus japonicus cultured at different water temperture (%)

Temperture (°C) Nutrient content

Moisture Protein Lipid Ash Carbohydrate

18 91.83±0.28^c 3.73±0.03^a 0.58±0.02^a 2.72±0.01^a 1.14±0.02^a

22 91.23±0.40^c 3.78±0.09^a 0.62±0.06^a 2.98±0.02^a 1.39±0.02^a

26 91.68±0.22^c 3.92±0.07^a 0.51±0.03^a 2.76±0.01^a 1.13±0.02^a

30 91.29±0.20^c 3.88±0.12^a 0.53±0.01^a 2.82±0.01^a 1.48±0.02^a

Nutrient content date were calculated on a dry matter basis. Data with different letters in the same column means

significant difference among different diet treatments (P<0.05).

고수온에서의 해삼 성장과 체지방 조성

405

변하였다는것이다

.

의가장큰차이점은수온이

25°C

동을최소화시켜성장을멈추거나

,

(夏 眠)

, Jeong et al. (2016b)

25°C

.

.

.

.

로는같은방법으로얻은종자를사용했을때

26-30°C

수온으로상승시키면모두폐사하므로가설설정이잘못되었다 고주장한다

.

.

.

.

.

피펫을사용하여수조바닥층에깔아주는방법

(Anisuzzaman

et al., 2018)

.

pH

pH 8.00-8.12,

0.132-0.268 mg/L

7.38-8.06 mg/L

.

Table 2

051-0.62%

화에차이는없었으며

, Table 3

에서는고수온으로갈수록포화지방산은증가되고있는반면 에불포화지방산은감소되는것으로나타났다

.

(Kepshier et al., 1983)

(Satoh et al., 1984)

.

-9

,

-6

20:4n-6

11.15%

8.65%

,

-3

20:5n-3 (EPA)

10.29%

7.38%

, 22:6n-3 (DHA)

5.46%

2.86%

. Table 3

23:1n-9 (cis-14-tricosenoic acid)

구에따라

3.5-3.9%

않았다

.

24:1n-9

alpha-oxidation

(Kaneniwa et al., 1986; Feng et al., 2016).

합해보면이번실험을통하여수온

25°C

Table 3. Total lipids fatty acid profiles of sea cucumber Aposticho- pus japonicus cultured at different water temperature (%) Fatty acid Water Temperture (°C)

18 22 26 30

14:0 1.43 ±0.02 1.40 ±0.02 1.74 ±0.03 1.79 ±0.03 15:0 2.31 ±0.01 2.27 ±0.01 2.45 ±0.05 2.29 ±0.02 16:0 7.16 ±0.23 8.76 ±0.40 12.24 ±0.18 15.15 ±0.16 16:1n-9 1.21 ±0.05 1.19 ±0.02 1.30 ±0.02 1.23 ±0.01 16:1n-7 12.40 ±0.07 12.19 ±0.11 5.77 ±0.18 5.90 ±0.10 16:1n-5 1.11 ±0.03 1.09 ±0.03 1.46 ±0.03 1.78 ±0.03 16:2n-9 0.69 ±0.02 0.68 ±0.03 0.78 ±0.02 0.50 ±0.01 16:2n-4 0.64 ±0.01 0.63 ±0.02 0.72 ±0.01 0.83 ±0.01 16:3n-4 1.33 ±0.02 1.31 ±0.01 0.25 ±0.06 0.44 ±0.02 16:3n-1 0.90 ±0.02 0.89 ±0.02 1.01 ±0.02 1.03 ±0.01 16:4n-3 1.05 ±0.03 1.03 ±0.00 0.31 ±0.01 0.06 ±0.01 16:4n-1 1.90 ±0.03 1.87 ±0.01 2.24 ±0.03 1.89 ±0.03 17:0 1.74 ±0.02 1.71 ±0.03 1.85 ±0.02 1.73 ±0.02 18:0 7.14 ±0.12 7.88 ±0.21 9.78 ±0.06 12.23 ±0.19 18:1n-9 4.65 ±0.08 4.57 ±0.10 6.69 ±0.10 5.92 ±0.10 18:1n-7 3.86 ±0.01 3.79 ±0.02 0.98 ±0.08 0.59 ±0.08 18:2n-6 1.39 ±0.02 1.37 ±0.08 2.73 ±0.05 2.48 ±0.05 18:3n-6 1.95 ±0.01 1.91 ±0.06 2.16 ±0.03 2.07 ±0.03 18:3n-3 0.40 ±0.01 0.40 ±0.02 0.31 ±0.02 0.30 ±0.02 20:0 1.81 ±0.06 1.78 ±0.06 2.33 ±0.08 2.67 ±0.08 20:1n-9 4.53 ±0.08 4.46 ±0.08 4.80 ±0.03 4.89 ±0.03 20:1n-7 1.10 ±0.03 1.08 ±0.03 1.82 ±0.08 1.85 ±0.08 20:2n-6 0.96 ±0.02 0.94 ±0.05 1.07 ±0.03 1.00 ±0.03 20:4n-6 11.15 ±0.28 10.96 ±0.16 9.81 ±0.09 8.65 ±0.09 20:3n-3 0.75 ±0.03 0.74 ±0.02 1.34 ±0.06 1.27 ±0.06 20:5n-3 10.29 ±0.20 9.25 ±0.40 8.60 ±0.30 7.38 ±0.12 22:0 1.72 ±0.04 1.69 ±0.03 1.92 ±0.06 1.96 ±0.06 22:1n-9 1.64 ±0.02 1.61 ±0.06 1.16 ±0.09 1.19 ±0.04 22:1n-7 2.19 ±0.06 2.15 ±0.09 2.38 ±0.08 2.32 ±0.05 23:1n-9 3.62 ±0.07 3.56 ±0.04 3.89 ±0.03 3.72 ±0.02 22:5n-6 0.72 ±0.03 0.71 ±0.02 1.30 ±0.01 1.33 ±0.01 22:4n-3 0.35 ±0.01 0.34 ±0.02 0.27 ±0.01 0.21 ±0.00 22:5n-3 0.44 ±0.01 0.43 ±0.02 0.48 ±0.03 0.46 ±0.01 22:6n-3 5.46 ±0.03 5.37 ±0.04 4.04 ±0.02 2.86 ±0.04 24:1n-9 0.20 ±0.00 0.15 ±0.01 0.32 ±0.00 0.26 ±0.01

∑ SFA¹ 21.58^a 23.79^b 30.39^c 35.86^d

∑ USFA² 78.42^a 76.21^b 69.61^c 64.14^d

∑n-6 PUFA³ 19.76^b 19.45^ab 20.97^b 19.26^a

∑n-3 PUFA 17.96^d 16.79^c 14.61^b 11.87^a

n-6/n-3 0.91 0.86 0.70 0.62

1SFA, Saturated fatty acid. ²USFA, Unsaturated fatty acid. ³PUFA, Poly unsaturated fatty acid. The values are mean±S.D. (n=3). ^a-

dDifferent superscript letters within rows represent significant dif- ferences between treatments (P<0.05).

는것으로확인하였으며

,

.

사 사

이연구는

2016

비에의하여수행되었음

.

References

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