{"created":"2023-06-19T07:03:23.090388+00:00","id":5665,"links":{},"metadata":{"_buckets":{"deposit":"52fc90e0-68fe-4a2b-a8da-ccd86f713656"},"_deposit":{"created_by":3,"id":"5665","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5665"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00005665","sets":["9:10:11:14"]},"author_link":["17894","17892","17885","17884","1826","17887","1777","17890","17893","17895","17889","17891","17888","17896","17897","17898","17886","43","17899"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of the Designed Diet for Fatting using the Unutilized Resources of Hokkaido Feeding on the Growth, Carcass Characteristic and Fatty Acid Composition of Fat in Fattening Pigs"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographicVolumeNumber":"54","bibliographic_titles":[{"bibliographic_title":"日本養豚学会誌"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"北海道産未利用原料を用いた肥育期飼料給与が肥育豚の発育，産肉および脂肪組織の脂肪酸組成に及ぼす影響について，市販飼料給与区（対照区）と未利用原料を用いた試験飼料給与区（試験区）の2区を設定して検討した。試験飼料は乾物中粗タンパク質含量が市販飼料のそれと同量となるように，北海道産の規格外ジャガイモ（ジャガイモ）30.0%，廃棄された豆腐（豆腐）16.0%，アスパラガスの切り下（アスパラ）10.0%，商品とならない小麦粉（小麦粉）43.5%に市販のビタミン·ミネラル製剤0.5%を加えて配合した。なお，ジャガイモ，豆腐およびアスパラについては−30℃で凍結保存していたものを解凍·脱水処理後に60℃の送風乾燥機で乾燥し，風乾物として試験飼料の原料とした。給与試験には体重約76kgの三元交雑去勢豚（WLD）を用いた。その結果，発育成績および枝肉成績ともに両区間に有意な差は見られなかった。腎臓周囲脂肪および胸最長筋内脂質の脂肪酸組成は，C18:1の割合が対照区に比べ試験区で有意に低い値を示した（P<0.05）。また，C18:2とC18:3の割合が対照区に比べ試験区で有意に高い値を示した（P<0.01）。さらに，n-6/n-3比は対照区に比べ試験区で有意に低い値を（P<0.01），脂肪の硬軟を示すC18:2/C18:0比は対照区に比べ試験区で有意に高い値を示した（P<0.01）。一方，背脂肪および胸最長筋と頸棘筋間脂肪の融点は対照区に比べ試験区で有意に低い値を示した（P<0.01）。以上の結果から，養豚用飼料原料として活用されていないジャガイモ，小麦粉，豆腐およびアスパラを原料とした飼料を給与した豚は，市販飼料を給与した豚に比べ，脂肪中の多価不飽和脂肪酸が多くなることから，その融点は低くなり，若干脂肪は軟らかくなるものの，n-3系多価不飽和脂肪酸であるC18:3が増加し，その発育および産肉性も市販飼料給与豚と同等であることが確認できた。","subitem_description_type":"Abstract"},{"subitem_description":"The effects of an air-dried diet designed to use unutilized local resources found in Hokkaido on the growth, carcass characteristic and fatty acid composition of fat in fattening pigs were examined. The unutilized resources used in the diet in this study were unmarketable potatoes (potato), disposed tofu (tofu), lower stems cut from asparagus (asparagus) all processed by freezing−thawing dehydration, as well as unmarketable wheat flour (wheat flour), and vitamin and mineral preparations. The diet was designed with the crude protein content in commercial diets as the targeted value. The component rates of the diet were as follows:for potatoes, 30.0%;tofu, 16.0%;asparagus, 10.0%;wheat flour, 43.5%;and vitamin and mineral preparations, 0.5%. Although the predictive value of the crude protein content in this designed diet was 17.2%, the analysis value of crude protein content was the same value (Lysine content was 0.82%). In the feeding experiment, there was no significant difference in the growth and carcass characteristics for each group. The fatty acid composition in the perirenal fat and intramuscular fat for the C18:1 content experimental group was significantly lower than those in the control group (P<0.05), and the C18:2 and C18:3 content groups were significantly higher than those of the control group (P<0.01). Moreover, the rate of n-6/n-3 of the experimental group was significantly lower than that of the control group (P<0.01), and the rate of C18:2/C18:0 was significantly higher than that of the control group (P<0.01). The melting point of the intermuscular fat and back fat of the experimental group was significantly lower than that of control group (P<0.01). It has been suggested that the designed diet in this study resulted in growth and meat product ability equal to the commercial diet, and especially, more so for the C18:2 and C18:3 content group than that of the commercial diet. The melting point of fat for the designed diet was lower and its fat was softer than that of the commercial diet.","subitem_description_type":"Abstract"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"affiliations":[{"affiliationNames":[{"affiliationName":"","lang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"","nameIdentifierScheme":"ISNI","nameIdentifierURI":"http://www.isni.org/isni/"}]}],"familyNames":[{"familyName":"山田","familyNameLang":""}],"givenNames":[{"givenName":"未知","givenNameLang":""}],"nameIdentifiers":[{"nameIdentifier":"1826","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9335","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"https://www.rakuno.ac.jp/archives/teacher/9335.html"}],"names":[{"name":"山田, 未知","nameLang":""}]},{"nameIdentifiers":[{"nameIdentifier":"17892","nameIdentifierScheme":"WEKO"}],"names":[{"name":"IKEHARA, Mayumi"}]},{"nameIdentifiers":[{"nameIdentifier":"17893","nameIdentifierScheme":"WEKO"}],"names":[{"name":"OKADA, 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rate","subitem_subject_scheme":"Other"},{"subitem_subject":"pig","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"design diet","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"unutilized resources","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"n-6/n-3 rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"C18:2/C18:0 rate","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 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