Abstract
Body color intensity of red-colored koi carp Cyprinus carpio and goldfish Carassius auratus auratus varieties were measured to evaluate the effect of paprika used as a feed additive. Digital photos of the experimental fish were processed and analyzed by using special software. The red, green and blue (RGB) values of images were recorded and grayscale values of R, G and B were analyzed. The RGB values seem to play different roles in the development of the visible ‘redness’ of the two species. In most cases the B values decreased continuously during the administration of the paprika as a carotenoid feed additive, which seemed to have no effect on this process. The G values remained unchanged or decreased slightly as redness increased due to paprika feeding. The R values had a tendency to increase due to paprika feeding but significant differences can be expected only after 4 weeks at the feeding conditions applied here. Both the initial rate of redness and genetic background are thought to influence the rate of red color intensity change, which was observed to be different in the two fish species studied here.
