{"created":"2023-05-15T15:14:57.809142+00:00","id":449,"links":{},"metadata":{"_buckets":{"deposit":"c7704d41-44d8-44b3-b823-e39896d8b970"},"_deposit":{"created_by":12,"id":"449","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"449"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000449","sets":["5"]},"author_link":["52","113","41","1051"],"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":"Prediction Method of Monounsaturated Fatty Acid in Marbling by Image Analysis Using High Resolution Digital Image of Beef Meat","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"141","bibliographicPageStart":"135","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"食肉に関する助成研究調査成果報告書","bibliographic_titleLang":"ja"}]}]},"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":"牛肉のおいしさの指標のひとつとしてモノ不飽和脂肪酸（MUFA）割合があげられる。本研究では，褐毛和種（JBR）およびホルスタイン種（HOL）における画像解析を用いたMUFA割合推定法を開発し，その推定精度を検証した。高精細枝肉撮影装置により，JBR25頭（去勢19頭，めす6頭，1ロット）およびHOL76頭（去勢，5ロット）の枝肉横断面を撮影した。MUFA割合実測値は，ロース芯をスライドガラスで削り取り，定法で求めた。枝肉横断面画像を解析し，脂肪面積比，脂肪粒子のあらさに関する形質（10形質），ロース芯形状に関する形質（2形質），ロース芯の色に関する形質（84形質），脂肪交雑の形状に関する形質（9形質），横断面面積に占める皮下脂肪および筋間脂肪の面積割合を算出した。MUFA割合の推定は，以上の108形質を用い，5変数を上限とした最大R2値改良法による重回帰分析で行った。MUFA割合実測値の範囲はJBRにおいて50.65～62.10％（平均：55.32％），HOLにおいて44.06～58.24％（51.74％）であった。JBR（1ロット）では脂肪赤成分下位10％，脂肪粒子全体のあらさ，ロース緑成分のばらつきおよびロース芯脂肪割合の4形質が選択された（R2＝0.69）。HOLにおいて，全ロットを一つのデータセットとした重回帰式のR2値は0.38であった。各ロットで枝肉表面の温度，と殺後の経過時間などが異なると推察されたため，ロットごとに重回帰分析を行った。各ロットで選択された変数はおおむね共通しており，皮下脂肪割合，筋間脂肪割合，脂肪粒子全体のあらさ，脂肪粒子の凹凸度，筋肉緑成分のばらつきおよび脂肪緑成分のばらつきの6形質であった（R2＝0.39～0.91）。精度を高めるために，推定に使用する画像解析形質を再検討する必要はあるが，JBRおよびHOLにおいてもMUFA割合を推定可能であった。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"MUFA ratio might be one of the indicators of palatability for beef. The aim of this study was to develop the prediction method of MUFA ratio in marbling by image analysis method for Japanese Brown and Holstein. Data were collected from 25 ]apanese Brown cattle (19 steers， 6 heifers; 1 investigation day) and 76 Holstein steers (5 investigation days). High-resolution digital images of their carcass cross-sections were taken. Samples for chemical analysis were collected from rib eye surface and actual MUFA ratio was measured by gas chromatography. Marbling area percentage in the rib eye，characteristics of marbling shape (19 traits)，rib eye shape (2 traits)，color of rib eye (84 traits)，and the proportion of subcutaneous and intermuscular fat to the cross section area (2 traits) were calculated by image analysis. The multiple regression analysis was used to predict MUFA ratio from above 108 traits as candidate variables. The average of actual MUFA ratio was 55.32% (50.65 to 62.l0)for Japanese Brown and 51.74% (44.06 to 58.24) for Holstein respectively. R² of the multiple regression equation for Japanese Brown and Holstein were 0.68 and 0.38 without considering the investigation day. When the five investigation days were included in the multiple regression analysis for Holstein cattle， the R² become 0.39 to 0.91. The selected traits were proportion of subcutaneous fat，proportion of intermuscular fat，overall coarseness of marbling，degree of convexo-concave，standard deviations (SD) of green component of lean and SD of green component of marbling. The selected variables were the same between the investigation days. These results indicated that the prediction of MUFA ratio might be possible for Holstein and Japanese Brown cattle by image analysis method.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"伊藤記念財団","subitem_publisher_language":"ja"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"伊藤記念財団","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10051151","subitem_source_identifier_type":"NCID"}]},"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":"Kuchida, Keigo","creatorNameLang":"en"},{"creatorName":"口田, 圭吾","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"大石, 幸","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Hidaka, Satoshi","creatorNameLang":"en"},{"creatorName":"日高, 智","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Hori, Takeshi","creatorNameLang":"en"},{"creatorName":"堀, 武司","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"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":"1981.pdf","filesize":[{"value":"904.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"1981.pdf","url":"https://obihiro.repo.nii.ac.jp/record/449/files/1981.pdf"},"version_id":"2fefcbbd-06b8-4a25-91b2-59bff442624d"}]},"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":"高精細枝肉横断面画像を利用した筋肉内脂肪中モノ不飽和脂肪酸割合の推定に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高精細枝肉横断面画像を利用した筋肉内脂肪中モノ不飽和脂肪酸割合の推定に関する研究","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-04-05"},"publish_date":"2007-04-05","publish_status":"0","recid":"449","relation_version_is_last":true,"title":["高精細枝肉横断面画像を利用した筋肉内脂肪中モノ不飽和脂肪酸割合の推定に関する研究"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:11:19.463072+00:00"}