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A feeding trial was conducted to investigate effect of three paprika levels (0%, 5% and 10%) with two lipid levels (4% and 10%) in diets on growth performance and skin coloration of red- and white-colored fancy carp, Cyprinus carpio var. koi. Two replicate groups (an average body weight of ) of fish fed one of eight experimental diets for 8 weeks. Survival, weight gain and feed efficiency of the fish were not significantly affected by both dietary paprika and lipid levels (P>0.05). After 8 weeks feeding period, the values of , and of fish skin were significantly changed by dietary paprika level (P value of fish fed the diets containing paprika was higher than that of fish fed control diet (P value of fish skin. Based on the results of this study, it can be concluded that dietary inclusion of 5% paprika powder could increase the redness of red- and white-colored fancy carp fingerling.

Effects of Dietary Lipid and Paprika Levels on Growth and Skin Pigmentation of Red- and White-colored Fancy Carp Cyprinus carpio var. koi