{"created":"2023-05-15T15:14:56.440281+00:00","id":417,"links":{},"metadata":{"_buckets":{"deposit":"4229db33-4d0a-44c9-af57-b1a000426cc8"},"_deposit":{"created_by":12,"id":"417","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"417"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000417","sets":["5"]},"author_link":["982","983","180","41"],"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 effect of feeding potato pulp silage added fungus Amylomyces rouxii on meat quality of Holstein steers","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"70","bibliographicPageStart":"65","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"北海道畜産学会報","bibliographic_titleLang":"ja"},{"bibliographic_title":"Animal Science and Agriculture 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":"ポテトパルプの有効利用を目的として，発酵品質の良いサイレージを調製するために，乳酸生成糸状菌Amylomyces rouxiiをポテトパルプに添加し，サイレージを調製して，得られた乳酸生成糸状菌添加ポテトパルプサイレージの保存性，および肉用牛へ給与した場合の肉質に及ぼす影響について検討した.ホルスタイン種去勢肥育牛26頭を用いて，Amylomycces rouxiiを添加・調製したポテトパルプサイレージ給与区9頭(APS区)，無添加ポテトパルプサイレージ給与区8頭(CPS区)，サイレージを給与しない対照区9頭とした.馴致期間(9日間)と試験期間(72日間)の計81日間の給与試験を行ない，それぞれのサイレージのカビなどによる廃棄量を算出した.また，飼養試験終了後，供試牛を出荷して枝肉格付成績を得て，各試験区の格付等級を比較した.さらに，各試験区から6頭を選び，第7~10胸椎部胸最長筋の肉質(水分含有割合，粗脂肪含有割合，肉色，加熱損失率，切断抵抗値)と皮下および筋問脂肪の脂肪酸組成について検討した.サイレージの廃棄量はAPSに比べてCPSが多く，その廃棄率は， APSが0.18%. CPSが0，27%とCPSはAPSの1.5倍であった.出荷体重および格付等級には，試験区間で差はみられなかった.肉質では，加熱損失率を除くすべての項目に試験区間で差はみられなかった.加熱損失率は. APS区が対照区より，有意に大きい値を示した(p〈O.05). 胸最長筋の切断抵抗値では，有意差はなかったが. APS区が他の試験区より小さい傾向を示した.また，皮下および筋問脂肪の脂肪酸組成には各試験区間で差はみられなかった.以上のことから，ポテトパルプサイレージの保存性は乳酸生成糸状菌添加により改善されると考えられたまた，乳酸生成糸状菌添加ポテトパルプサイレージの給与による格付等級や肉質に大きな影響がみられなかったことから， 乳酸生成糸状菌(Amylomyces rouxii)添加ポテトパルプサイレージは，肉用牛のエネルギー供給飼料として有用であると考えられた.","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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Hidaka, Satoshi","creatorNameLang":"en"},{"creatorName":"日高, 智","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"高柳, 樹行","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"三浦, 俊治","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小田, 有二","creatorNameLang":"ja"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"4865.pdf","filesize":[{"value":"314.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"4865.pdf","url":"https://obihiro.repo.nii.ac.jp/record/417/files/4865.pdf"},"version_id":"fe0726e1-870f-438c-997e-6dbbaaabd06b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ポテトパルプサイレージ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸生成糸状菌","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"肉質","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ホルスタイン種去勢牛","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"potato pulp silage","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Amylomyces rouxi","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"meat quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Holstein steer","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"乳酸生成糸状菌(Amylomyces rouxii)添加ポテトパルプサイレージ給与がホルスタイン種去勢肥育午の肉質に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乳酸生成糸状菌(Amylomyces rouxii)添加ポテトパルプサイレージ給与がホルスタイン種去勢肥育午の肉質に及ぼす影響","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-03-17"},"publish_date":"2011-03-17","publish_status":"0","recid":"417","relation_version_is_last":true,"title":["乳酸生成糸状菌(Amylomyces rouxii)添加ポテトパルプサイレージ給与がホルスタイン種去勢肥育午の肉質に及ぼす影響"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:11:15.666195+00:00"}