{"created":"2023-05-15T15:14:45.263642+00:00","id":155,"links":{},"metadata":{"_buckets":{"deposit":"557102c5-96e5-4e51-b3a7-84e9f3258b1a"},"_deposit":{"created_by":12,"id":"155","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"155"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000155","sets":["5"]},"author_link":["137","585","85","584"],"item_2_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"The breakdown of structural carbohydrates of orchardgrass (Dactylis glomerate L.) and change in nutritive value of silage during 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Hokkaido","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"オーチャードグラスを原料草として用い,5,21,56日と異なる貯蔵日数でサイレージを調製し,貯蔵中における構造性炭水化物の分解の程度を測定した.また,この分解を含め貯蔵中の化学成分の変化がサイレージの栄養価に及ぽす影響を検討するため,めん羊を用いて消化試験および窒素出納試験を行った.サイレージ貯蔵中の可溶性炭水化物の消失率は貯蔵回数5日で50%,56日で88%であった.へミセルロースの分解率は5,21,56日でそれぞれ6.3,14.8,17.2%であり,セルロースは貯蔵期間を通して2.5%以下であった.ヘミセルロースの消化率は56日で76.4%と原料草の80.5%より低い傾向にあったが,セルロースの消化率は原料草,各サイレージ間で差がなかった. 56日の可消化エネルギー含量は原料草よりも低い傾向にあった. 窒素蓄積率は貯蔵日数の経過にともない低くなる傾向にあり,特に56日サイレージ給与時で原料草給与時よりも有意に低かった(pく0.05).","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北海道畜産学会","subitem_publisher_language":"ja"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"北海道畜産学会","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10506433","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193235","subitem_source_identifier_type":"PISSN"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"木村, 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L.)サイレージの構造性炭水化物の分解および栄養価の変化"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-12-04T02:15:03.498298+00:00"}