한국산 및 일본산 참굴 종패의 양식과정 중 기능성 식품성분의 비교 평가 = Comparative evaluation of functional food components on the oyster cultured with oyster seeds from Korea and Japan

다국어 초록 (Multilingual Abstract)

To identify the effect of transplanting oyster, Crassostrea gigas, we observed growth of Korean spat, attached in Chinhae Bay near Gaduk Isl., and Japans spat, transplanted from Seto inland sea in Japan, which suspended in Pukman Bay, Tongyeong, Korea.
Water temperature ranged 11.2~27.8℃ (mean 19.8±5.47℃) on surface, 23.6~11.1℃ (mean 18.3± 4.18℃) on bottom. Salinity ranged 34.6~31.5‰ (mean 33.1±1.16‰) on surface, 34.4~31.7‰ (mean 33.2±1.06‰) on bottom, which was the lowest on September to October, and highest on December Korean and Japanese spats in shell height showed a similar growth pattern on the upper and lower layers, but there were differences somewhat between the both spats. The Korean spat showed stagnation in shell growth after September, but the Japanese spat grew continuously by harvest period In all of layers, growth of the Japanese spat was much more in shell growth than that of the Korean spat. In early state, growth of the Japanese spat was dull after suspending, because of the stress resulted from transportation and change of habitat environment. However, that showed a brisk growth from October on the upper layer and after September on the middle and lower layers. The increase of meat weight was more in the Korean spat than in the Japanese one in early state after suspending and the increase variable of meat weight in both spats was faster on the upper layer than on the others. In the Korean spat, meat weight decreased considerably on September on the upper layer, but increased steadily on the middle and lower layers. Fatness decreased greatly in both Korean and Japanese spats after suspending, but that was recovered after October for the Korean spat and after September for the Japanese one. Shell length-shell height regression equations in the both spats during growing period are as follows;
Korean oysters S_h = 0.292 S_l + 4.419 (r^2= 0.8541)
Japanes oysters S_h = 0.215 S_l + 5.435 (r^2= 0.7782)
These results show to be broadened in shell length and suggest the probability of transformation in Korean oyster shell

목차 (Table of Contents)

• 제1장 한국산 및 일본산 참귤 종패의 양식과정중 성장도의 비교
• 1-1 Abstract
• 1-2 서 론
• 1-3 재료 및 방법
• 1-4 결과 및 고찰
• 1-5 요 약
• 1-6 참 고 문 헌
• 제2장 한국산 및 일본산 참귤 종패의 양식과정 중 영양기능
• 2-1 Abstract
• 2-2 서 론
• 2-3 재료 및 방법
• 2-4 결과 및 고찰
• 2-5 요 약
• 2-6 참 고 문 헌
• 제3장 한국산 및 일본산 참귤 종패의 양식과정 중 생체조절기능 성분의 비교
• 3-1 Abstract
• 3-2 서 론
• 3-3 재료 및 방법
• 3-4 결과 및 고찰
• 3-5 요 약
• 3-6 참 고 문 헌