| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Outline of Final Research Achievements |
To decrease mercury level of cultured fish, I tried several manners. In case of feeding of systein, which promotes mecury emission, 0.1% systein in food could suppress mercury accumulation significantly. Additionally, I tried to search some vegetable components which can inhibit intake of mercury in intestine. In 25 vegetables, 10 of them caould inhibit mercury intake and the components was suggested to have over 3k molecular weight. Addition of cystein, 0.1-10%, into fish food could reduce the body mercury level significantly.
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