KR20110068046A - Aestivation inhibition and culture technique of sea cucumber using deep sea water - Google Patents

Abstract

PURPOSE: An aestivation inhibition and culture technique of sea cucumber is provided to suppress and culture the aestivation of sea cucumber by controlling deep sea water at an optimal temperature. CONSTITUTION: An aestivation culture technique of sea cucumber comprises: a step of collecting deep sea water; a step of heating the collected deep sea water; and a step of using the heated deep sea water as culture water of sea cucumber. In the step of heating the collected deep sea water, the deep sea water is heated using the heat of the surface seawater through a heat exchanger.

Description

Aestivation inhibition and culture technique of sea cucumber using deep sea water}

The present invention is a method for utilizing the deep seawater biological breeding field, by using the deep seawater cleanliness and low temperature characteristics, to suppress the summer (summer) of the sea cucumbers weak to heat and drying.

Sea cucumber is a general term of animals belonging to the echinoderm sea cucumber, the body is round in shape and close to the cylinder, and there are many hump-shaped protrusions on the back, and many vessels (管 足) are attached. It is inhabited by shallow or deep sea rocky shades. The body is soft and cylindrical, 2 ~ 200cm long and 1 ~ 20cm thick. It is usually cloudy and dark in color and often has bumps that resemble cucumbers. The internal skeleton is shrunk into many uniquely shaped small pieces within the skin. Most species have five tubular lines from the mouth to the anus. The anal opening is used for breathing and excretion of waste products. Ten or more tentacles are around the mouth and can be retracted and used to eat food (mud with nutrients or small aquatic animals) or to burrow.

In addition, sea cucumbers lose appetite when the water temperature is higher than 16 ℃ and the digestive tract contracts. From this time, they prepare for summer sleep, but when they reach 25-26 ℃, they sleep. Compared to other mammals hibernating, sea cucumbers are quite unique.

An organic food eater that plays a major role in the marine food chain. It is called the "Environmental Sanitation Agency" by taking nutrients from organic substances, bacteria and protozoa. Sea cucumbers also belong to the government-designated high value-added aquaculture sector, which has been raised in the Convention on the International Trade in Endangered Species of Wild Fauna and Flora (CITES).

Sea cucumber is designated as one of Korea's eight national symbol fisheries designated by the Ministry of Maritime Affairs and Fisheries, and it is a next-generation environmentally friendly clean seafood with low dependency on animal feed like abalone scallops. In oriental countries such as Korea, China and Japan, sea cucumber is becoming the most popular stamina food such as ginseng of the sea, and the demand for health and bath food is increasing day by day.

Sea cucumbers are in spawning season from March to July, and the east coast has a taboo between July and August to protect their breeding during the summer when demand is high. Therefore, by using the deep seawater cleanliness and low temperature characteristics, it is possible to expand and continuously supply the production of sea cucumbers by suppressing and raising the summer sea cucumbers.

As a method of farming using deep sea water, Korean Patent No. 10-0861134 discloses a method of farming shellfish and fish using deep sea water and surface sea water, and Korean Patent Publication No. 10-2009-59194 In the present invention, a method and a manufacturing apparatus for sea cucumber feed are disclosed, which are used to crush seaweed used as food for sea cucumber, and boil the crushed seaweed to remove a certain amount of mucus to prevent them from sticking to each other. However, it is difficult to find a technique for controlling the lower surface of sea cucumber through water temperature control using deep sea water.

In summer, the demand for sea cucumber is required, and the method of realizing this can be achieved by raising and farming sea cucumbers by suppressing the bottom of the sea cucumber. Accordingly, the present invention provides a method for suppressing and raising the bottom surface of sea cucumber using deep sea water.

In order to provide a method for suppressing and raising the lower surface of sea cucumber using deep seawater, the deep seawater raw water inflow water temperature (C: 5 ± 1 ° C.) was treated; Fifteen sea cucumber adults are housed in each of the five experimental zones, 11 ± 0.5 ℃ and 25 ± 0.5 ℃ heated spheres, which are known as the optimum water temperature for sea cucumber growth. By controlling the temperature to provide a method for inhibiting and raising the lower surface of the sea cucumber.

The physiological ecology of sea cucumber cultures at various water temperatures was investigated using deep ocean water and surface water. As a result, sea cucumbers were found to have high assimilation efficiency at 10.5 ~ 25.5 ℃, and carbohydrate and protein contents were increased.

Detailed description of the present invention has the following main points.

a) Method of taking down deep seawater and surface seawater and keeping the deep seawater temperature at 10.5 ~ 25.5 ℃ through heat exchanger to restrain and raise the bottom of sea cucumber (Fig. 1).

b) Method of restraining and raising the lower surface of sea cucumber by using deep ocean water, which is 10.5 ~ 25.5 ℃ by taking deep ocean water and using low temperature heat in building cooling, refrigeration, freezing, and ice making etc.

c) Intake of deep seawater and surface seawater, mixing the two seawater withdrawal, controlling the water temperature to be 10.5 ~ 25.5 ℃, and restraining and raising the bottom surface of sea cucumber using the controlled seawater (Fig. 3).

d) Method of taking off deep sea water and warming it using heat energy such as solar heat, and restraining and raising the bottom surface of sea cucumber by using deep sea water whose water temperature is 10.5 ~ 25.5 ℃ (Fig. 4).

Hereinafter, the method for suppressing and raising the bottom surface of sea cucumber using the cleanliness and low temperature characteristics of the deep sea water according to the present invention will be described in detail with reference to FIGS. 1, 2, 3 and 4 as follows.

First step: Deep ocean water  And the surface seawater is taken in, and the surface water is Deep ocean water  If the water temperature is adjusted to the proper temperature of sea cucumber, shaft amount doing  Step.

This step utilizes deep sea water of about 2 ° C. or less taken from a depth of 200 m or more on the east coast and surface waters of 12 to 26 ° C. taken from a depth of 10 m or more. The surface of the deep sea water is brought to 10.5 ~ 16.5 ℃ by using surface heat through a heat exchanger, and it is raised while suppressing the lower surface of sea cucumber.

2nd step: Deep ocean water  Withdraw the heat exchanger or With heat pump  If the sea cucumber is raised by raising the water temperature, it is a step of inhibiting and nourishing.

In this step, the deep sea water having a low temperature characteristic of about 2 ° C or less taken out from the depth of 200m on the east coast is used for cooling, refrigerating, freezing, de-icing the building with a heat exchanger or a heat pump, and then raising the water temperature to 10.5 ~. Inhibition and cultivation of lower surface of sea cucumber using deep seawater which reached 25.5 ℃

3rd step: Deep ocean water  Take out the surface seawater and control the water temperature through the valve. Sheep It's a step.

This step utilizes deep sea water of about 2 ° C. or less taken from a depth of 200 m or more on the east coast and surface waters of 12 to 26 ° C. taken from a depth of 10 m or more. After mixing the two seawaters and controlling the water temperature by using the water temperature control valve, the temperature of deep seawater and surface seawater is 10.5 ~ 25.5 ℃, so that sea cucumbers are restrained and raised

Fourth Step: Deep ocean water  Intake and warm using solar energy such as solar heat Congratulation Is a step.

In this step, the deep sea water of about 2 ° C or less taken from the east coast is heated by using thermal energy such as solar heat, and the water temperature of the deep sea water is 10.5 ~ 25.5 ° C. .

Step 5: Sea cucumber  Restrain and lift To check  Step.

In step 1, 2, 3 and 4, the physiological ecology of sea cucumbers is examined in each experiment by analyzing changes in general components, survival rate and wet weight (weight) using the restrained and raised sea cucumbers.

The sea cucumber ( Stichopus japonicus ) used in the experiment was collected by divers from the south coast, and was selected as an edible organism with a wet weight of 65 ± 20 g, which is 1 to 2 years old without any protrusions. Breeding was maintained at about 40 lux in consideration of the habitat environment, and food was supplied 5% of the individual kelp powder per day per day. Dissolved oxygen was adjusted with Airstone to ensure that it did not fall below 7 mg / L. Cultured water was incubated in a flowing individual breeding system using deep ocean water of about 2 ° C or less and surface water intake of 10 m or more.

The experiment was carried out with the deep seawater inlet (5 ± 1 ℃, C), the growing water temperature (11 ± 0.5 ℃, D / 16 ± 0.5 ℃, E / 25 ± 0.5 ℃, F), and the surface water experiment. Comparison was made with natural influent water (18 ± 2 ℃, A) and lower surface water temperature (28 ± 0.5 ℃, B).

8 weeks after the culture experiment, the general components (moisture, ash, protein, fat, sugar, calories) of the sea cucumber were measured before the culture experiment to examine the growth change of the sea cucumber. Wet weight of all test subjects was measured. Survival rate was identified as the percentage of cumulative deaths to total breeding populations after daily deaths were counted and summed at weekly intervals. The intake is measured at weekly intervals from the start of the experiment. After feeding about 3% of the food in the biowet weight for about 10% and leaving it for 24 hours, the remaining amount is collected and the collected amount is deducted to deduct the total feed amount. Got it. Dispensing was measured at intervals of one week from the start of the experiment, which was taken together when measuring intake, and left for 24 hours after feeding. The residue was collected manually using Siphon.

Hereinafter, with reference to FIG. 1, the content of this invention is demonstrated in detail. 1 is a process chart for developing a lower surface suppression and raising techniques of sea cucumbers using deep sea water according to the present invention. According to the above process, the artificial sea surface temperature of sea cucumbers is raised while the sea cucumbers are raised using surface seawater of 10 m or more, its warm water (28 ± 0.5 ° C), and deep sea water and its warm water (10.5 ~ 25.5 ° C). The physiological ecology and the physiological ecology at the artificial lower surface inhibition temperature were examined.

It was found that the seam suppression and cultivation techniques of sea cucumber, which were the subject of development in the present invention, can be achieved by using the cleanliness and low temperature characteristics of deep sea water.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, it should not be construed that the content of the invention is limited to the following examples.

<Examples>

Example 1 General Components of Sea Cucumber According to Cultured Water and Water Temperature

The general components of sea cucumbers before and 8 weeks after the culture experiment were examined (Table 1). Water content was low in D, and did not show much difference in the rest of the experiments. The highest protein content of D was 3.26g / 100g, especially 1g / 100g higher than sea cucumber before the experiment. In the case of carbohydrates, the content of sea cucumber was lower than that of sea cucumber before the experiment. However, in D, the content was 0.29g / 100g higher than the subject before the experiment. In the case of calories, sea cucumber, A and C, and E and F showed no difference in the range of 15.29 ~ 16.61 Kcal, but D was 22.13 Kcal.

Common Ingredients of Sea Cucumber Pre-Experimental Creatures A B C D E F Moisture (g / 100g) 93.1 93.36 - 93.22 91.84 93.35 92.63 Ash (g / 100g) 3.08 3.06 - 3.13 3.15 3.2 3.22 Protein (g / 100g) 2.64 2.77 - 3.14 3.26 2.42 2.32 Fat (g / 100g) 0.36 0.37 - 0.42 0.64 0.42 0.43 Sugar (g / 100g) 0.82 0.44 - 0.09 1.11 0.61 0.80 Calorie (kcal) 16.26 15.73 - 16.61 22.13 15.29 15.55

※ A: surface water, natural water temperature B: surface water, 28 ± 0.5 ℃

   C: deep sea water, 6 ± 0.5 ℃ D: deep sea water, 11 ± 0.5 ℃

   E: deep sea water, 16 ± 0.5 ℃ F: deep sea water, 25 ± 0.5 ℃

Example 2 Physiological Ecology of Sea Cucumber According to Cultured Water and Water Temperature

(1) Survival rate of sea cucumber according to culture water and water temperature

The results of sea cucumber viability under different culture conditions are shown in [Table 2].

In B, which artificially promoted the lower extremity, it died suddenly from the third day, and in 26 days, all individuals were wiped out. The survival rate of A was over 80%, and the survival rate of C ~ F was over 60% and there was no significant difference between the experiments.

Survival rate of sea cucumber 6 days 16th 26 days 36 days 56 days A 100.00 86.67 86.67 86.67 86.67 B 66.67 13.33 - - - C 100.00 93.33 66.67 66.67 66.67 D 100.00 80.00 66.67 66.67 66.67 E 93.33 66.67 66.67 66.67 66.67 F 86.67 66.67 60.00 60.00 60.00

※ A: surface water, natural water temperature B: surface water, 28 ± 0.5 ℃

   C: deep sea water, 6 ± 0.5 ℃ D: deep sea water, 11 ± 0.5 ℃

   E: deep sea water, 16 ± 0.5 ℃ F: deep sea water, 25 ± 0.5 ℃

(2) Growth rate according to culture water and water temperature

The results of sea cucumber growth rate at different culture conditions are shown in [Table 3]. Overall, after incubation, it was stabilized for about a month and showed growth. B lost weight rapidly and then died for 21 days, and the other groups also lost weight for 20 days. F decreased to 85.45% on the 28th and remained constant thereafter. However, A and C showed positive growth from day 28. Therefore, all the experimental groups except B did not decrease below 85% of initial wet weight, especially in A and C.

Wet weight (weight) change result 7 days 14 days 28 days 42 days 56 days A 92.89 95.47 96.89 102.17 102.86 B 87.50 88.07 - - - C 99.65 98.19 95.84 108.76 107.39 D 94.80 92.65 96.60 96.06 90.87 E 98.67 102.31 90.39 89.97 96.30 F 97.28 88.70 85.45 86.86 89.93

※ A: surface water, natural water temperature B: surface water, 28 ± 0.5 ℃

   C: deep sea water, 6 ± 0.5 ℃ D: deep sea water, 11 ± 0.5 ℃

   E: deep sea water, 16 ± 0.5 ℃ F: deep sea water, 25 ± 0.5 ℃

(3) Assimilation efficiency of sea cucumber according to culture water and water temperature

Understanding of an individual's energy balance has an important role in assessing its potential in aquaculture and resource quantities. It can also be used as an important measure of how individuals adapt to different environmental conditions and how much they are affected by the environment. In this experiment, the results of measuring the intake, growth, respiration and distribution of sea cucumbers for 8 weeks are shown in [Table 4]. As mentioned earlier, B could not withstand water temperature and melted and could not be converted to energy for analysis. Intake energy was calculated cumulatively intake for 8 weeks, appeared around 40Kcal. From the energy consumed, the energy used for growth ranged from 15.29 to 22.13 kcal. Ecological efficiency was evaluated based on the cumulative 8-week measurement. The assimilation efficiency (A%) is all energy except distribution output energy, that is, growth energy, respiration energy, and urine excretion energy combined and divided by intake energy. As a result of the analysis, the lowest value was 38.12% in Experiment A, and the highest content was 53.74% in D. In the case of total growth efficiency (K1%), as in assimilation efficiency, D, C, E, F, and A were in order.

Assimilation efficiency of sea cucumber Intake (Kcal) Growth (Kcal) Respiration (Kcal) Faces (Kcal) A% K1% A 41.52 15.73 0.10 0.01 38.12 37.88 C 38.62 16.61 0.06 0.00 43.15 43.01 D 41.28 22.13 0.05 0.02 53.74 53.61 E 38.69 15.29 0.07 0.04 39.69 39.51 F 40.82 15.55 0.08 0.05 38.29 38.09

※ A%: Assimilation efficiency, the percentage of assimilated energy excluding energy discarded by distribution output

K1%: Total growth efficiency, total energy consumed, expressed as a percentage of energy used for growth energy.

※ A: surface water, natural water temperature B: surface water, 28 ± 0.5 ℃

   C: deep sea water, 6 ± 0.5 ℃ D: deep sea water, 11 ± 0.5 ℃

   E: deep sea water, 16 ± 0.5 ℃ F: deep sea water, 25 ± 0.5 ℃

As a result of examining the physiological ecology of sea cucumber culture at various water temperature using deep sea water and surface water, the assimilation efficiency of sea cucumber was high at 10.5 ~ 25.5 ℃, and the content of carbohydrate and protein was increased. In addition, by using the temperature of the deep sea water can be restrained by restraining the lower surface, it is possible to expand the production of sea cucumbers and to continuously supply.

1 is a step technology process drawing seawater bottom surface and sea surface water intake, using sea surface heat through a heat exchanger to heat and deepen sea cucumbers to warm the water temperature of the deep sea water.

2 is a technical process diagram for removing and deepening sea cucumbers by taking up deep sea water and raising the water temperature with a heat exchanger or a heat pump.

Figure 3 is a technical process diagram for sea cucumber seam suppression and hydration to control the water temperature by adjusting the amount of mixing through the valve by taking the deep sea water and surface sea water.

4 is a technical process drawing for inhibiting and cultivating sea cucumbers after ingesting deep sea water and warming it with heat energy such as solar heat.

Claims (7)

As an cultivation method for restraining the lower surface of sea cucumber using the deep sea water temperature (1) taking deep sea water (2) warming the water temperature of the withdrawn deep sea water; (3) A method for raising the bottom surface of the sea cucumber, characterized in that it comprises the step of using the warmed deep sea water as the pumping water of the sea cucumber. The method of claim 1, wherein the warming the water temperature of the deep sea water A method for raising the surface of sea cucumbers, characterized in that the deep sea water and the surface sea water are collected to heat the deep sea water using the surface sea water through a heat exchanger. The method of claim 1, wherein the warming the water temperature of the deep sea water A method for raising a sea cucumber for suppressing the bottom surface of a sea cucumber, wherein the deep sea water is taken to heat the deep sea water by using a heat exchanger or low temperature heat for cooling, refrigerating, freezing, and deicing the building. The step of warming the water temperature of the deep sea water taken in claim 1 A step of measuring the water temperature by taking the deep sea water and the surface sea water and controlling the valves of the deep sea water or the surface sea water to warm the water temperature of the deep sea water as a mixture. The step of warming the water temperature of the deep sea water taken in claim 1 A method of raising livestock for suppressing the lower surface of sea cucumber, characterized by warming the water temperature of the deep sea water by taking deep sea water and using thermal energy such as solar heat. The method of raising livestock for suppressing the lower surface of sea cucumber, characterized in that the water temperature of the warmed deep sea water is 10.5 ~ 25.5 ℃. Sea cucumber produced by raising the method according to claim 1 to claim 6.

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