Method for regulating body color of fancy carp

Abstract

The invention belongs to the technical field of fancy carp cultivation, and particularly relates to a method for regulating and controlling the body color of fancy carps, the method comprises the steps of adjusting the brightness value of the fancy carps, adjusting the redness value of the fancy carps and adjusting the yellowness value of the fancy carps, astaxanthin with different contents and / or xanthophyll with different contents are / is added into basal feed, and the body color of the fancy carps can be regulated and controlled according to the different contents. Comprising zero content, low content and high content. By adopting the method disclosed by the invention, the body color of the fancy carp can be regulated and controlled, and different body colors of the fancy carp can be regulated and controlled as required on the premise of controlling the usage amount of astaxanthin and xanthophyll and reducing the cost.

Description

Technical Field

[0001] The invention belongs to the technical field of koi breeding, and particularly relates to a method for regulating the body color of koi. Background Art

[0002] Koi ( Cyprinus carpio L. ) is a high-end ornamental fish that is popular in the world today. It is known as "living gem in the water" and "swimming artwork". In recent years, the demand for ornamental fish in the domestic and foreign markets has increased sharply. Breeding ornamental fish has become a way to earn foreign exchange and get rich. Considering the ever-changing taste of consumers, breeders must constantly innovate to meet the needs of the market. The evaluation criteria of koi include body shape, color quality, pattern and swimming posture. In particular, body color is an important parameter that determines the value of ornamental fish. The brighter the color, the higher the value of the fish. However, compared with koi under natural conditions, the body color of artificially bred koi is poor in hue, brightness and saturation, which seriously affects the quality and selling price of koi. For this reason, a method of artificial breeding that can regulate the body color of koi has been developed, which has great social significance and economic benefits.

[0003] The body color of fish is formed by pigment cells located under the epidermis and is easily affected by environmental factors such as light, water quality and feed quality. Melanin, carotenoids, purines and pyrimidines are compounds that provide color to pigment cells, but fish cannot synthesize carotenoids on their own and need to obtain them from exogenous food. Therefore, adding carotenoid colorants or natural substances rich in carotenoids to feed has been widely used to improve the body color of ornamental fish. Among them, astaxanthin and lutein are the most widely used carotenoids. Astaxanthin is mainly a red pigment in the skin tissue of fish, and it is also the end point of carotenoid synthesis. When astaxanthin enters the fish body, it can non-specifically bind to myoglobin and directly deposit in the tissue. It is considered to be one of the most effective carotenoids to increase the redness of the fish body color. Studies have shown that astaxanthin has a certain promoting effect on the body color and growth of fish. As one of the important colorants, lutein can not only give aquatic animals yellow, yellowish brown, and golden body color, but can also be converted into astaxanthin and stored in the tissues of koi.

[0004] In the prior art, astaxanthin or lutein is added to the feed, or other ingredients are combined to promote the pigmentation of the fish body, so as to make the body color of the koi fish more colorful and improve its ornamental value. For example, a koi fish color enhancement feed disclosed in CN108283241A includes the following components in mass percentage: 5-15% hemoglobin powder, 10-25% soybean meal, 5-20% spirulina powder, 5-15% rapeseed cake, 0.1-1% astaxanthin, 0.1-1% lutein, 0.1-0.5% lycopene, 0.01-0.1% multivitamins, 0.1-1% minerals, 0.1-1% capsanthin, 0.1-0.3% carrot powder, 1-5% betaine, and the balance is water. Natural pigment additives such as astaxanthin, lycopene, capsanthin, etc. in feed can promote pigment deposition in the fish body, thereby making the body color of koi fish more colorful and improving its ornamental value.

[0005] However, on the one hand, astaxanthin and lutein are very expensive, and feeding feeds with astaxanthin and lutein throughout the whole process will greatly increase the breeding cost of koi. On the other hand, the current feed can only improve the color of koi, and cannot control the color of koi in a more diversified way according to the needs. Summary of the invention

[0006] The purpose of the present invention is to provide a method for regulating the body color of koi, by adding astaxanthin and lutein in different proportions to the basic feed of koi, and by controlling the feeding cycle, the different body colors of koi are targetedly controlled, so as to reduce feed costs and improve economic benefits.

[0007] The present invention adopts the following technical solution: A method for regulating the body color of koi, including regulating the brightness value of koi, regulating the redness value of koi and regulating the yellowness value of koi, by adding different contents of astaxanthin and / or different contents of lutein to a basic feed, wherein the different contents include zero content, low content and high content.

[0008] Preferably, the koi are red and white koi, and different contents of astaxanthin are added to the basic feed.

[0009] Specifically, the adjustment of the brightness value of the red and white koi includes lowering the brightness value of the red and white koi and maintaining the brightness value of the red and white koi. If the brightness value of the red and white koi is to be lowered, a low or high content of astaxanthin is added to the basic feed; if the brightness value of the red and white koi is to be maintained, zero content of astaxanthin is added to the basic feed.

[0010] Specifically, the regulation of the redness value of the red and white koi includes lowering the redness value of the red and white koi, increasing the redness value of the red and white koi, and increasing and maintaining the redness value of the red and white koi. To lower the brightness value of the red and white koi, add zero astaxanthin to the basic feed; to increase the redness value of the red and white koi, add low or high astaxanthin to the basic feed; to increase and maintain the redness value of the red and white koi, add high astaxanthin to the basic feed.

[0011] Specifically, the regulation of the yellowness value of the red and white koi includes lowering the yellowness value of the red and white koi, increasing the yellowness value of the red and white koi and maintaining the yellowness value of the red and white koi. If the brightness value of the red and white koi is to be lowered, zero astaxanthin is added to the basic feed; if the yellowness value of the red and white koi is to be increased, a high content of astaxanthin is added to the basic feed; if the yellowness value of the red and white koi is to be maintained, a low content of astaxanthin is added to the basic feed.

[0012] Preferably, the koi is mustard koi, and different contents of lutein are added to the basic feed.

[0013] Specifically, the adjustment of the brightness value of the mustard koi includes reducing the brightness value of the mustard koi and adding a low or high content of lutein to the basic feed.

[0014] Specifically, the regulation of the redness value of mustard koi includes increasing the redness value of mustard koi and increasing and maintaining the redness value of mustard koi. If the redness value of mustard koi is to be increased, a low or high content of lutein is added to the basic feed; if the redness value of mustard koi is to be increased and maintained, a high content of lutein is added to the basic feed.

[0015] Specifically, the regulation of the yellowness value of mustard koi includes increasing the yellowness value of koi and increasing and maintaining the yellowness value of koi. If the yellowness value of koi is to be increased, a low or high content of lutein is added to the basic feed; if the yellowness value of mustard koi is to be increased and maintained, a high content of lutein is added to the basic feed.

[0016] Preferably, the low content is 0.05% to 0.1% of the mass of the basic feed, and the high content is 0.2% to 0.3% of the mass of the basic feed.

[0017] More preferably, the low content is 0.1% of the feed mass, and the high content is 0.2% of the feed mass.

[0018] Preferably, to increase the redness value of red and white koi, add 0.1% astaxanthin to the basic feed and feed for 2 weeks.

[0019] Preferably, to increase the yellowness value of mustard koi, add 0.1% lutein to the basic feed and feed for 2 weeks.

[0020] Preferably, the main nutrients of the basic feed are: crude protein 34.25%~34.27%, crude fat 7.65%~7.66%, crude ash 5.42%~5.43%, crude fiber 3.75%, nitrogen-free extract 33.53%~33.67%, total energy 16.32KJ / g~16.36KJ / g, arginine 2.2%, methionine 0.68%, and lysine 1.78%.

[0021] By implementing the above technical solution, the present invention has the following beneficial effects: By adopting the method of the present invention, the body color of koi can be regulated, and different body colors of koi can be regulated as needed under the premise of controlling the usage of astaxanthin and lutein and reducing costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Brightness value (L*) of red and white koi fed with basic feed; Figure 2 The brightness value (L*) of red and white koi fed with feed supplemented with 0.1% astaxanthin; Figure 3 The brightness value (L*) of red and white koi fed with feed supplemented with 0.2% astaxanthin; Figure 4 Redness value (a*) of red and white koi fed with basic feed; Figure 5 The redness value (a*) of red and white koi fed with feed supplemented with 0.1% astaxanthin; Figure 6 The redness value (a*) of red and white koi fed with feed supplemented with 0.2% astaxanthin; Figure 7 Yellowness value (b*) of red and white koi fed with basic feed; Figure 8 The yellowness value (b*) of red and white koi fed with feed supplemented with 0.1% astaxanthin; Fig. 9 Yellowness value (b*) of red and white koi fed with feed supplemented with 0.2% astaxanthin; Fig.10 Brightness value (L*) of mustard koi fed with the base diet; Fig.11 The brightness value (L*) of mustard koi fed with feed supplemented with 0.1% lutein; Fig.12 The brightness value (L*) of mustard koi fed with feed supplemented with 0.2% lutein; Fig.13 Redness value (a*) of mustard koi fed as base feed; Fig.14 The redness value (a*) of mustard koi fed with feed supplemented with 0.1% lutein; Fig.15 The redness value (a*) of mustard koi fed with feed supplemented with 0.2% lutein; Fig.16 Yellowness value (b*) of mustard koi fed with the base feed; Fig.17 Yellowness value (b*) of mustard koi fed with feed supplemented with 0.1% lutein; Fig.18 Yellowness value (b*) of mustard koi fed with feed supplemented with 0.2% lutein. DETAILED DESCRIPTION

[0023] The present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0024] This specific embodiment is merely an explanation of the present invention and is not a limitation of the present invention. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed. However, as long as they are within the scope of the claims of the present invention, they are protected by the patent law.

[0025] Example 1 Formulate feed to control the body color of koi (1) Prepare feed solid raw materials according to the raw materials shown in Table 1.

[0026] Table 1 Composition and nutritional level of experimental feed ingredients (2) Grind the prepared solid feed raw materials and pass them through a 60-mesh sieve; (3) The crushed solid raw materials were mixed evenly with the colorants (astaxanthin, lutein) in the proportions shown in Table 1 at 0%, 0.1%, and 0.2% respectively; a control group (0%), a low astaxanthin group (0.1%), a high astaxanthin group (0.2%), a low lutein group (0.1%), and a high lutein group (0.2%) were obtained; (4) Mix the mixed powder of the corresponding group and clean water in a ratio of 45%; (5) The above materials are expanded into 3.0 mm particles by an extruder; (6) The pelletized feed is dried in an oven at 45°C. The moisture content of the dried feed is controlled at about 10%. The feed is cooled at room temperature to obtain the color-controlled feed for the corresponding group of koi. The feed is bagged, labeled, and stored in a -20°C refrigerator for later use.

[0027] Example 2 Experiment on body color regulation of Koi The experimental koi were red and white koi and mustard koi. The fry had normal body shape and color and were in good health. Before the formal experiment, the selected fry were temporarily raised in several circular cages with an inner diameter of 1.5 m and a height of 1 m for 15 days to adapt them to the experimental environment. The experiment was divided into an astaxanthin group and a lutein group. The astaxanthin group was fed with red and white koi, and the lutein group was fed with yellow koi. The cages were placed in a breeding pond with a circulating water system. The breeding water was circulated 8 to 10 times a day. The water temperature was controlled at (25.0±1.0)℃, the ammonia nitrogen mass concentration was not higher than 0.1 mg / L, the nitrite mass concentration was not higher than 0.05 mg / L, the pH was 8.0-8.3, and the dissolved oxygen mass concentration was 7.0-8.5 mg / L. The fish were fed twice a day at 8:30 and 17:30. The breeding experiment lasted for 6 weeks.

[0028] (1) Body color regulation of red and white koi Healthy red and white koi with similar size and body color from the same batch were taken and divided into three groups, with 2-4 fish in each group. The fish were fed with the feeds of the control group (0%), the low astaxanthin group (0.1%) and the high astaxanthin group (0.2%) in Example 1 for 6 weeks, and other feeding conditions were controlled to be the same. The chromaticity color difference values ​​of nine parts of the koi, including the gill cover, head cheek, caudal peduncle, abdomen, caudal fin, pelvic fin, pectoral fin, dorsal fin, and back pattern, were measured for 0 weeks, 2 weeks, 4 weeks and 6 weeks of feeding.

[0029] Test results see Figures 1 to 9 , Figure 1 It showed that there was no significant difference in the brightness of red and white koi fed with basic feed without added astaxanthin and lutein. Figure 2 and Figure 3 It was shown that both low astaxanthin (0.1%) and high astaxanthin (0.2%) could reduce the brightness value of koi. Figure 4 It was shown that the redness of red and white koi fed with a basic diet without astaxanthin and lutein decreased after 6 weeks of feeding. Figure 5 and Figure 6 It was shown that low astaxanthin (0.1%) had a significant redness-enhancing effect in the second week, while high astaxanthin (0.2%) had a redness-enhancing effect that lasted up to 4 weeks. Figure 7 It shows that the yellowness of red and white koi fed with basic feed without added astaxanthin and lutein will be reduced. Figure 8 and Fig. 9 The results showed that the low astaxanthin group (0.1%) had no significant effect on the yellowing of red and white koi, but the high astaxanthin group (0.2%) could effectively increase the yellowness value of red and white koi.

[0030] (2) Body color regulation of mustard koi Healthy mustard koi with similar size and body color from the same batch were divided into three groups, each with 12 fish. The fish were fed with the control group (0%), low lutein group (0.1%), and high lutein group (0.2%) feeds in Example 1 for 6 weeks, and other feeding conditions were controlled to be the same. The chromaticity color difference values ​​of nine parts of the koi, including the gill cover, head cheek, caudal peduncle, abdomen, caudal fin, pelvic fin, pectoral fin, dorsal fin, and back pattern, were measured for 0 weeks, 2 weeks, 4 weeks, and 6 weeks of feeding.

[0031] Test results see Figures 10 to 18 , Fig.10 It showed that there was no significant difference in the brightness of red and white koi fed with basic feed without added lutein. Fig.11 and Fig.12 The results showed that both low astaxanthin (0.1%) and high astaxanthin (0.2%) could reduce the brightness value of koi, but the difference was not significant. Fig.13 It was shown that the redness of red and white koi fed with a basic diet without added lutein decreased after 6 weeks of feeding. Fig.14 and Fig.15 It was shown that the redness value of low lutein (0.1%) continued to increase until the fourth week compared with high lutein (0.2%). Fig.16 It shows that the yellowness value of some parts of red and white koi fed with basic feed without added shrimp lutein will increase, such as gill cover, abdomen, and pelvic fin. Fig.17 and Fig.18 The results showed that the yellowness values ​​of red and white koi fed with low lutein (0.1%) and high lutein (0.2%) increased, and the color-enhancing effect of the yellowness value of high lutein (0.2%) lasted until the 6th week compared with low lutein (0.1%).

Claims

1. A method for regulating the body color of koi, characterized in that: The method includes adjusting the brightness value, the redness value and the yellowness value of koi by adding different contents of astaxanthin and / or different contents of lutein to the basic feed, wherein the different contents include zero content, low content and high content.

2. A method for regulating the body color of koi according to claim 1, characterized in that: The koi are red and white koi, and different contents of astaxanthin are added into the basic feed.

3. A method for regulating the body color of koi according to claim 2, characterized in that: The adjustment of the brightness value of the red and white koi includes reducing the brightness value of the red and white koi and maintaining the brightness value of the red and white koi. If the brightness value of the red and white koi is to be reduced, a low or high content of astaxanthin is added to the basic feed; if the brightness value of the red and white koi is to be maintained, zero content of astaxanthin is added to the basic feed; The regulation of the redness value of red and white koi includes reducing the redness value of red and white koi, increasing the redness value of red and white koi, and increasing and maintaining the redness value of red and white koi. If the redness value of red and white koi is to be reduced, zero astaxanthin is added to the basic feed; if the redness value of red and white koi is to be increased, low or high astaxanthin is added to the basic feed; if the redness value of red and white koi is to be increased and maintained, high astaxanthin is added to the basic feed; The regulation of the yellowness value of red and white koi includes reducing the yellowness value of red and white koi, increasing the yellowness value of red and white koi and maintaining the yellowness value of red and white koi. If the brightness value of red and white koi is to be reduced, zero content of astaxanthin is added to the basic feed; If you want to increase the yellowness value of red and white koi, add a high level of astaxanthin to the basic feed; if you want to maintain the yellowness value of red and white koi, add a low level of astaxanthin to the basic feed.

4. The method for regulating the body color of koi according to claim 1, characterized in that: The koi are mustard koi, and different contents of lutein are added to the basic feed.

5. A method for regulating the body color of koi according to claim 4, characterized in that: The adjustment of the brightness value of the mustard koi includes reducing the brightness value of the mustard koi and adding low or high content of lutein to the basic feed; The regulation of the redness value of mustard koi includes increasing the redness value of mustard koi and increasing and maintaining the redness value of mustard koi. If the redness value of mustard koi is to be increased, a low or high content of lutein is added to the basic feed; if the redness value of mustard koi is to be increased and maintained, a high content of lutein is added to the basic feed; The regulation of the yellowness value of mustard koi includes increasing the yellowness value of koi and increasing and maintaining the yellowness value of koi. If the yellowness value of koi is to be increased, a low or high content of lutein is added to the basic feed; if the yellowness value of mustard koi is to be increased and maintained, a high content of lutein is added to the basic feed.

6. The method for regulating the body color of koi according to claim 1, characterized in that: The low content is 0.05% to 0.1% of the feed mass, and the high content is 0.2% to 0.3% of the feed mass.

7. A method for regulating the body color of koi according to claim 6, characterized in that: The low content is 0.1% of the feed mass, and the high content is 0.2% of the feed mass.

8. A method for regulating the body color of koi according to claim 7, characterized in that: To increase the redness value of red and white koi, add 0.1% astaxanthin to the basic feed and feed for 2 weeks.

9. The method for regulating the body color of koi according to claim 7, characterized in that: To increase the yellowness value of mustard koi, add 0.1% lutein to the basic feed and feed it for 2 weeks.

10. The method for regulating the body color of koi according to claim 1, characterized in that: The main nutrients of the basic feed are: crude protein 34.25%~34.27%, crude fat 7.65%~7.66%, crude ash 5.42%~5.43%, crude fiber 3.75%, nitrogen-free extract 33.53%~33.67%, total energy 16.32KJ / g~16.36KJ / g, arginine 2.2%, methionine 0.68%, and lysine 1.78%.

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