KR20200053101A - holding method for trout and trout thereby the same that - Google Patents

holding method for trout and trout thereby the same that Download PDF

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KR20200053101A
KR20200053101A KR1020180136276A KR20180136276A KR20200053101A KR 20200053101 A KR20200053101 A KR 20200053101A KR 1020180136276 A KR1020180136276 A KR 1020180136276A KR 20180136276 A KR20180136276 A KR 20180136276A KR 20200053101 A KR20200053101 A KR 20200053101A
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trout
seawater
water
salinity
freshwater
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KR102145292B1 (en
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이익훈
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
    • A01K61/00—Culture of aquatic animals
    • A01K61/10—Culture of aquatic animals of fish
    • A01K61/13—Prevention or treatment of fish diseases
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish

Abstract

The present invention relates to a novel trout holding method and trout held by the method. In particular, the trout holding method gradually acclimatizes trout grown to adult fish in a freshwater fish farm to salinity and temperature change by increasing salinity in a step-wise manner while lowering the water temperature in a step-wise manner, to lower a mortality rate; and domesticates the trout with a relatively small amount of seawater or saltwater to produce high-quality trout with firm meat and good flavors. The trout holding method of the present invention comprises: a step of capturing trout grown to adult fish in a freshwater fish farm; mixing seawater and freshwater in a water tank to a salinity of 1.5-1.7%, adjusting the water temperature to 8-10°C, and subjecting the trout captured in the foregoing step to a first seawater domestication; and a step of filling a water tank with seawater, adjusting the water temperature to 3-5°C, and subjecting the trout subjected to the first seawater domestication in the foregoing step to a second seawater domestication.

Description

송어 축양방법 및 이러한 방법으로 축양된 송어{holding method for trout and trout thereby the same that}Trout stocking method and trout cultured in this way {holding method for trout and trout thereby the same that}

본 발명은 송어 축양방법 및 이러한 방법으로 축양된 송어에 관한 것으로서, 보다 상세하게는 담수 양식장에서 다 자란 송어를 축양과정에서 해수순치하여 육질이 탱탱하고 풍미가 좋은 고품질의 송어를 저렴한 코스트로 양식할 수 있는 새로운 방식의 송어 축양방법 및 이러한 방법으로 축양된 송어에 관한 것이다. The present invention relates to a trout farming method and a trout farmed in this way, and more specifically, to raise a trout grown in a freshwater farm to seawater during the farming process to raise high-quality trout with good meat quality and good flavor at a low cost. A new method of trout farming and a trout farmed in this way.

송어나 연어를 비롯하여 연어류는 담수에 태어나 성장하면서 스몰트(smolt) 시기에 바다로 이동하여 성체로 성장한 뒤 산란을 위해 태어난 담수지로 다시 돌아오는 습성을 가지는 소화성 어류이다. Salmon, including trout and salmon, are digestible fish that have the habit of being born and growing in fresh water, moving to the sea during the smolt period, growing into an adult, and then returning to the freshwater basin born for spawning.

해수어류와 담수어류는 체내의 삼투압조절이 정반대로 이루어지는데, 이는 아가미 새변의 염류세포의 종류와 신진대사 체계의 역할이 서로 다르기 때문이다. 담수 어류의 경우는 체액이 환경수보다 염도가 높아 수분이 아가미, 소화기관, 표피 등을 통해 계속해서 체내로 침투한다. 이에 적정량의 체내 수분유지를 위해 신장에서 묽은 오줌을 만들어 대량으로 체외방출을 하여 체내수분을 유지하게 되는데, 이 때 오줌과 함께 배출되는 Na+ 등의 1가 이온은 신장과 방광 등의 조직 상피에서 흡수하고, 먹이 등에 포함된 염류는 장내 상피세포에서 흡수한다. 또한 아가미의 새변에 담수형의 염류세포가 있어 액포상의 proton ATPase 효소의 작용으로 염류를 흡수하여 체액의 염도를 유지한다.In seawater fish and freshwater fish, the osmotic pressure regulation in the body is reversed because the types of salt cells in the gills and the role of the metabolic system are different. In the case of freshwater fish, the body fluid has a higher salinity than environmental water, and water continuously penetrates the body through gills, digestive organs, and epidermis. Accordingly, in order to maintain the proper amount of water in the body, dilute urine is made from the kidneys and released in large quantities to maintain the body's moisture. At this time, monovalent ions such as Na + absorbed by the urine are absorbed by tissue epithelium such as kidney and bladder. And, salts contained in food are absorbed by epithelial cells in the intestine. In addition, there are freshwater-type saline cells in the gills, which absorb salts through the action of the proton ATPase enzyme on the vacuole to maintain the salinity of body fluids.

이에 반해, 해수 어류의 경우는 체액이 환경수보다 염도가 낮기 때문에 생리적인 탈수현상을 막기 위해 다량의 해수를 체내로 유입시켜 장에서 수분을 흡수한다. 과잉 유입된 Na+ 등의 1가 이온은 아가미 새변의 해수형 염류세포를 통해 밖으로 배출하고 오줌은 극소량으로 배출하여 체내 수분을 유지하는 방법을 이용하여 체내 삼투압을 조절한다.On the other hand, in the case of seawater fish, since the body fluid has a lower salinity than environmental water, a large amount of seawater is introduced into the body to absorb physiological dehydration and absorb moisture from the intestine. The monovalent ions such as Na +, which are excessively introduced, are discharged through seawater-type saline cells of the gills, and urine is discharged in a very small amount to regulate the osmotic pressure in the body using a method of maintaining moisture in the body.

그런데 연어류의 어류가 담수와 해수 환경에서 모두 생육이 가능한 것은 연어류의 아가미 새변의 염류세포가 활성화되거나 비활성되면서 체내 신진대사체계의 기능도 변화되어 삼투압조절이 가능하기 때문이다. However, salmon fish can grow in both freshwater and seawater environments because the function of the metabolic system in the body is changed and the osmotic pressure can be controlled by activating or inactivating salt cells in the gills of the salmon gills.

한편, 송어를 해수에서 양식하는 경우에는 많은 양의 해수 또는 염수가 필요하여 양식 비용이 많이 발생되기 때문에, 대부분 송어는 담수 양식장에서 양식된다. 그런데 송어는 1급수에서 서식하는 어류로 다른 어류에 비해 살이 무르고 흙냄새, 곰팡이 냄새가 나며 냉수성 어류이기 때문에 수온을 낮게 조절하여야 송어의 육질이 탄탄하고 탄력이 좋아진다. 그러나 담수에서 과도하게 저온환경이 조성되면 수생균으로 인해 송어의 폐사율이 높아지는 문제가 발생된다. On the other hand, when the trout is farmed in seawater, a large amount of seawater or salt water is required, which incurs a high cost of farming, so most of the trout are farmed in freshwater farms. However, trout is a fish that lives in first-class water. It is softer than other fish, and smells like mold and smells of mold and is a cold-watered fish. However, when an excessively low temperature environment is created in fresh water, a problem occurs that the mortality rate of trout increases due to aquatic bacteria.

대한민국 공개특허 제10-2016-0045972호(2016. 04. 28.)Republic of Korea Patent Publication No. 10-2016-0045972 (2016. 04. 28.)

본 발명은 상기와 같은 문제점에 착안하여 제안된 것으로서, 담수 양식장에서 성어로 자란 송어를 염도를 단계적으로 높이고 아울러 수온을 단계적으로 낮추어 송어를 염도와 온도변화에 서서히 적응시킴으로써 폐사율을 낮추며, 비교적 적은 양의 해수 또는 염수로 송어를 순치하여 육질이 탱탱하고 맛이 좋은 고품질의 송어를 양식하는 새로운 방식의 송어 축양방법 및 이러한 방법으로 축양된 송어를 제공하는 것이다.The present invention has been proposed in view of the above problems, and the trout grown in a freshwater farm is gradually increased in salinity and the water temperature is gradually lowered to gradually adjust the trout to salinity and temperature change, thereby reducing mortality and relatively small amount. It is to provide a new method of trout cultivation method for producing high quality trout with good quality and firm taste by refining trout with seawater or brine.

본 발명의 일 특징에 따르면, 담수 양식장에서 성어로 자란 송어를 포획하는 과정; 수조에 염도가 1.5~1.7%인 축양수를 담고, 수온을 8~10℃ 로 조절하여 상기 과정에서 포획한 송어를 1차 해수순치시키는 과정; 및 수조에 염도가 3.0~3.5%인 축양수를 담고, 수온을 3~5℃로 조절하여 상기 과정에서 1차 해수순치된 송어를 2차 해수순치시키는 과정;을 송어 축양방법 및 이에 의해 축양된 송어가 제공된다. According to an aspect of the present invention, the process of catching trout grown in a freshwater fish farm; A process in which the trout captured in the above process is firstly seawater-containing by adjusting the water temperature to 8-10 ° C. And a process in which the water tank contains the salinity water having a salinity of 3.0 to 3.5%, and the water temperature is adjusted to 3 to 5 ° C to perform the primary seawater transported trout in the process, followed by the secondary seawater harvesting process. Trout is provided.

본 발명의 다른 특징에 따르면, 상기 1차 해수순치과정에서 사용되는 축양수는 해수에 담수를 혼합하여 제조되며, 상기 2차 해수순치과정에서는 해수를 축양수로 사용한다.According to another feature of the present invention, the axially pumped water used in the primary seawater purifying process is prepared by mixing fresh water with fresh water, and the secondary seawater purifying process uses seawater as the cultivated water.

본 발명의 또 다른 특징에 따르면, 상기 1차 해수순치과정에서 사용되는 해수 및 제2차 해수순치과정에서 사용되는 해수는 해양 심층수이다.According to another feature of the present invention, the seawater used in the first seawater purification process and the seawater used in the second seawater purification process are deep ocean water.

본 발명의 또 다른 특징에 따르면, 상기 1차 해수순치과정 및 제2해수순치과정에서 사용되는 축양수는 담수에 소금을 용해시켜 제조되며, 상기 담수로는 자화수를 사용한다.According to another feature of the present invention, the shaft water used in the first and second seawater purifying processes is prepared by dissolving salt in fresh water, and magnetized water is used as the fresh water.

이상과 같은 구성을 가지는 본 발명은 담수 양식장에서 다 자란 송어를 축양하는 과정에서 2~3일 정도의 비교적 짧은 시간에 해수순치시킴으로써, 비교적 적은 양의 해수 및 염수를 사용하여 육질이 탱탱하고 맛이 좋아서 마치 자연산 송어와 고품질의 송어를 제공할 수 있다. The present invention having the configuration as described above, by accumulating seawater in a relatively short time of 2 to 3 days in the process of accumulating trout grown in a freshwater farm, using a relatively small amount of seawater and brine, the meat is firm and tasteful. Because it is good, it can provide natural trout and high quality trout.

또한, 본 발명은 축양수의 염도를 단계적으로 높이고, 수온은 단계적으로 낮추어서 송어가 염도 및 수온변화에 서서히 적응되도록 하기 때문에 송어의 폐사율이 낮으며, 해수 및 염수에서 낮은 온도로 축양함에 따라 수생균에 의한 폐사도 방지할 수 있다. In addition, the present invention increases the salinity of the livestock water step by step, and the water temperature decreases step by step so that the trout is gradually adapted to changes in salinity and water temperature. The death caused by this can also be prevented.

특히, 본 발명에 의한 축양방법은 담수 양식장에서 성어로 자란 송어를 축양하는 과정에서 해수순치하기 때문에 많은 양의 해수 또는 염수가 필요없고 비교적 적은 양의 해수 및 염수를 사용하여 해수순치가 가능하다. 따라서 전문적인 송어 양식장은 물론이고, 활어소매점이나 횟집 등에서도 간단하게 실시할 수 있는 장점이 있다.In particular, the method of accumulating according to the present invention does not require a large amount of seawater or brine, and it is possible to use a relatively small amount of seawater and brine because seawater is purified in the process of accumulating trout grown in a freshwater farm. Therefore, there is an advantage that it can be easily carried out in a professional trout farm, as well as in a fresh fish retailer or sushi restaurant.

이하에서, 본 발명을 구체적으로 설명한다. Hereinafter, the present invention will be described in detail.

본 발명은 송어를 해수순치하여 축양하는 것으로서, 본 발명의 바람직한 실시예에 따르면, 본 발명은 다음과 같은 방법으로 이루어진다.The present invention is to accumulate trout by seawater, and according to a preferred embodiment of the present invention, the present invention is made as follows.

1) 담수 양식장에서 성어로 자란 송어를 포획한다.1) Capture trout grown in freshwater fish farms.

2) 송어를 축양할 수조에 염도가 1.5~ 1.7%로 조절된 축양수를 담고, 포획한 송어를 넣어서 1차 해수순치시킨다. 2) In the water tank for storing trout, the water containing the adjusted salinity is adjusted to 1.5 to 1.7%, and the trapped trout is added to the primary seawater.

본 과정에서는 사용되는 축양수는 해수와 담수를 섞어서 염도를 조절하여 만들거나 또는 담수에 소금을 용해시킨 염수를 축양수로 사용한다. 담수로 수돗물을 사용하는 경우에는 수돗물을 적어도 2시간 이상 에어(air)로 수돗물의 소독제 성분을 날려 보낸 다음 사용한다. In this process, the used livestock water is made by mixing the seawater and fresh water to adjust the salinity, or the brine dissolved in salt is used as the livestock water. When tap water is used as fresh water, the tap water is blown through the air for at least 2 hours or more after blowing the disinfectant component.

본 과정에서는 축양수의 염도를 해수 염도의 1/2 정도인 1.5~1.7% 정도로 조절한다. 그리고 축양수의 수온은 8~10℃ 정도로 조절한다.In this process, the salinity of the livestock water is adjusted to about 1.5 to 1.7%, which is about 1/2 of the seawater salinity. And the water temperature of the pumped water is adjusted to 8 ~ 10 ℃.

이러한 1차 해수순치과정은 송어가 염도와 수온변화에 서서히 적응하도록 하기 위한 것으로서, 이러한 1차 해수순치과정을 거침에 따라 송어의 폐사율이 감소되다. 바람직하게는 이러한 염도와 수온에서 송어를 2~4일 정도 해수순치시킨다.This primary seawater purifying process is intended to allow the trout to gradually adapt to changes in salinity and water temperature, and the mortality rate of trout decreases as the primary seawater purifying process is performed. Preferably, the trout is seasoned with seawater for 2-4 days at this salinity and water temperature.

3) 염도가 3.0~3.5% 정도인 축양수를 사용하여 1차 해수순치과정을 거친 송어를 2차 해수순치시킨다. 일반적으로 해수는 염도가 3.5% 수준인데, 본 실시예에서는 축양수의 염도를 해수 염도수준으로 조절하여 송어를 해수순치시킨다. 본 과정에서는 축양수로 해수를 사용하거나 또는 담수에 소금을 녹여서 염도를 조절한 염수를 사용한다.3) Trouts that have undergone the primary seawater purifying process are used for secondary seawater purifying by using livestock water with a salinity of 3.0 to 3.5%. In general, the salinity of seawater is about 3.5%, but in this embodiment, the salinity of the livestock water is adjusted to the seawater salinity level to purify the trout. In this process, seawater is used as livestock water, or salt water whose salt is adjusted by dissolving salt in fresh water.

1차 해수순치과정에서 송어가 담수보다 높은 염도에 적응된 상태이므로 본 과정에서는 축양수로 해수를 사용하여도 송어가 폐사하지 않고 적응하게 된다. 그리고 2차 해수순치과정에서는 축양수의 온도를 1차 해수순치과정에서 보다 낮은 3~5℃로 조절하여 송어의 육질이 좀 더 단단하고 탱탱해지도록 축양한다. 바람직하게는 이러한 염도와 수온에서 송어를 5~10일 정도 2차 해수순치시킨다. Since the trout is adapted to a higher salinity than fresh water in the first seawater purifying process, the trout does not die even if seawater is used as livestock water in this process. And in the second seawater purifying process, the temperature of the pumped water is adjusted to 3 ~ 5 ℃ lower than in the first seawater purifying process, so that the quality of the trout is hardened and firm. Preferably, the trout is subjected to secondary seawater purifying for 5-10 days at such salinity and water temperature.

이와 같은 구성을 가지는 본 발명은 송어 축양시에 해수순치시키되, 염도를 단계적으로 높이고 수온을 단계적으로 낮추어서 송어가 염도와 수온변화에 서서히 적응되도록 하여 송어의 폐사율이 낮으며, 아울러 해수 또는 염수에서 낮은 온도로 축양함으로써 수생균에 의한 폐사율도 감소된다. 또한, 성어가 된 송어를 비교적 짧은 시간에 해수순치함으로써 적은 양의 해수 또는 염수로 송어를 효과적으로 해수순치시킬 수 있어서 경제적인 장점도 가진다. The present invention having such a configuration, while the seawater is purified during trout storage, the salinity is gradually increased and the water temperature is gradually lowered so that the trout is gradually adapted to changes in salinity and water temperature, so that the mortality rate of the trout is low and low in seawater or salt water. By accumulating at a temperature, the mortality rate caused by aquatic bacteria is also reduced. In addition, it is also economical because it can effectively seawater trout with a small amount of seawater or brine by seawater sequencing of trout that has become an adult.

따라서 전문 양식장은 물론이며, 활어소매점이나 횟집 등에서도 비교적 적은 양의 해수 또는 염수를 사용하여 실시할 수 있는 장점을 가진다.Therefore, it has the advantage that it can be carried out using a relatively small amount of seawater or salt water in a fish farm or a sushi restaurant as well as a specialized farm.

또한, 본 발명에 의한 방법으로 축양된 송어는 마치 자연 송어와 같은 육질과 맛을 가지므로 소비자들의 기호도가 높은데, 특히, 담수어를 기피하고 해수어를 선호하는 이들에 대한 기호성도 향상된다.In addition, since the trout cultured by the method according to the present invention has the same flesh and taste as natural trout, the preference of consumers is high, in particular, the preference for those who avoid freshwater fish and prefer saltwater fish is also improved.

이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다.Hereinafter, another embodiment of the present invention will be described, but description of the same configuration and effect as the above-described embodiment will be omitted.

본 발명의 제1실시예에서는 제1해수순치과정에서 사용하는 축양수를 해양 심층수에 담수를 섞어서 만들고, 제2해수순치과정에서는 축양수로 해양 심층수를 사용한다. In the first embodiment of the present invention, fresh water used in the first seawater purifying process is made by mixing fresh water with deep sea water, and in the second seawater purifying process, deep sea water is used as the livestock water.

통상적으로 수심 200m 이하의 해수를 해양 심층수라 칭하는데, 해양 심층수는 표층해수에 비해 부유고형물질의 함량이 적고, 세균수가 적어서 청정도가 높을 뿐만 아니라, 미네랄 및 무기영양염류가 풍부하다.Generally, seawater having a depth of 200 m or less is referred to as deep seawater, but the deep seawater has less suspended solids content and less bacteria, and thus has higher cleanliness than the surface seawater, and is rich in mineral and inorganic nutrients.

따라서 이러한 해양 심층수를 사용하여 송어를 해수순치시키면, 송어의 폐사율을 한층 더 낮출 수 있으며, 송어의 성장에도 도움이 된다. Therefore, if the trout is seawater purged using such deep ocean water, the mortality rate of the trout can be further reduced, and it is also helpful for the growth of trout.

본 발명의 제3실시예에서는 담수에 소금을 녹여서 만든 염수를 상기 제1, 2해수순치과정에서 축양수로 사용하는데, 담수로는 자화수를 사용한다. In the third embodiment of the present invention, brine made by dissolving salt in fresh water is used as the storage water in the first and second seawater purifying processes, and magnetized water is used as fresh water.

자화수는 물에 자기장을 걸어서 물분자의 클러스터를 미분화시킨 것으로서, 인체를 비롯하여 동식물의 세포막에 용이하게 흡수되어 산소와 영양물질의 공급이 원활해져서 세포의 활력을 증진시키는 가지며, 살균력도 가진다. 이러한 자화수의 제조방법은 공지된 것이므로 이에 대한 상세한 설명은 생략한다. 바람직하게는 정화시킨 수돗물을 통상적인 자화수제조방법으로 제조하여 자화수를 만들어 사용한다. Magnetized water is a micronized cluster of water molecules by applying a magnetic field to water. It is easily absorbed by the cell membranes of animals and plants, including the human body, and the supply of oxygen and nutrients becomes smooth, thereby enhancing the vitality of cells, and also has sterilizing power. Since the method of manufacturing magnetized water is known, detailed description thereof will be omitted. Preferably, purified tap water is prepared by a conventional method for producing magnetized water to make and use magnetized water.

이러한 자화수를 이용하여 제1, 2차 해수순치과정에서 사용하는 축양수를 만들면, 축양수가 살균되어 송어의 폐사율을 높일 수 있을 뿐만 아니라, 송어의 활력이 좋아지고 성장에도 도움이 된다.When using this magnetized water to make livestock water used in the first and second seawater purifying process, the livestock water can be sterilized to increase the mortality rate of trout, and also improve the trout's vitality and help grow.

Claims (5)

담수 양식장에서 성어로 자란 송어를 포획하는 과정;
수조에 염도가 1.5~1.7%인 축양수를 담고, 수온을 8~10℃ 로 조절하여 상기 과정에서 포획한 송어를 1차 해수순치시키는 과정; 및
수조에 염도가 3.0~3.5%인 축양수를 담고, 수온을 3~5℃로 조절하여 상기 과정에서 1차 해수순치된 송어를 2차 해수순치시키는 과정;을 포함하는 것을 특징으로 하는 송어 축양방법.
The process of catching trout grown in freshwater farms;
A process in which the trout captured in the above process is firstly seawater-containing by adjusting the water temperature to 8-10 ° C. And
A method for storing trout in a water tank, wherein the water is stored at a salinity of 3.0 to 3.5%, and the temperature of the water is adjusted to 3 to 5 ° C to perform a secondary seawater purifying of the first seawater purified trout in the process. .
제1항에 있어서,
상기 1차 해수순치과정에서 사용되는 축양수는 해수에 담수를 혼합하여 제조되며,
상기 2차 해수순치과정에서는 해수를 축양수로 사용하는 것을 특징으로 하는 송어 축양방법.
According to claim 1,
The livestock water used in the first seawater purifying process is prepared by mixing fresh water with seawater,
In the second seawater purifying process, the method of accumulating trout, characterized in that the seawater is used as livestock.
제2항에 있어서,
상기 1차 해수순치과정에서 사용되는 해수 및 제2차 해수순치과정에서 사용되는 해수는 해양 심층수인 것을 특징으로 하는 송어 축양방법.
According to claim 2,
A method for accumulating trout, characterized in that the seawater used in the first seawater purification process and the seawater used in the second seawater purification process are deep ocean water.
제1항에 있어서,
상기 1차 해수순치과정 및 제2해수 순치과정에서 사용되는 축양수는 담수에 소금을 용해시켜 제조되며,
상기 담수로 자화수를 사용하는 것을 특징으로 하는 송어 축양방법.
According to claim 1,
The livestock water used in the first seawater purifying process and the second seawater purifying process is prepared by dissolving salt in fresh water,
Trout storage method, characterized in that using magnetized water as the fresh water.
제1항 내지 제4항 중 어느 하나의 항에 기재된 송어 축양방법으로 축양된 것을 특징으로 하는 송어.A trout characterized by being cultured by the trout accumulating method according to any one of claims 1 to 4.
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