{"created":"2023-05-15T15:15:05.000498+00:00","id":591,"links":{},"metadata":{"_buckets":{"deposit":"15061ea3-a780-4364-8947-d124f81d1372"},"_deposit":{"created_by":12,"id":"591","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"591"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000591","sets":["5"]},"author_link":[],"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":"Variation of image analysis traits in several muscles of Japanese Black cattle cloned from somatic 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cm間隔でスライスした．それらのスライス肉について画像解析を行い，画像解析形質4形質（筋面積，脂肪面積割合，全体のあらさ，細かさ指数）について各部位の特徴を調査した．また，それらの4形質について各部位の全スライス平均値と第6-7切開面ロース芯の値との相関係数を算出することで，第6-7切開面ロース芯からの他の骨格筋の評価の妥当性を考察した．筋面積は各骨格筋ともに頭側から尾側に向かって増加した後に減少した．しかし，脂肪面積割合では骨格筋によって推移の傾向が異なり，“大腰筋”および“ロイン”では尾側に向かい増加を続け，一方“肩ロース”および“棘上筋”では減少した．第6-7切開面ロース芯との相関係数について，筋面積および脂肪面積割合では6つの部位で0.7以上の高い値であったが，“半膜様筋”の脂肪面積割合に関しては負の相関となった（−0.74）．全体のあらさ，細かさ指数では強い相関がある部位は少なかった．これらの結果から，第6-7切開面ロース芯からその他の部位の筋面積や脂肪交雑の程度を推定することは可能であっても，脂肪交雑のあらさや細かさに関する評価は難しいことが示唆された．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本畜産学会","subitem_publisher_language":"ja"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本畜産学会","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00195188","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346907X","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":"中橋, 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