WEKO3
アイテム
{"_buckets": {"deposit": "a2eefe33-822c-4224-8e1b-85e763d2bcc2"}, "_deposit": {"created_by": 3, "id": "22755", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "22755"}, "status": "published"}, "_oai": {"id": "oai:kindai.repo.nii.ac.jp:00022755", "sets": ["4782"]}, "author_link": ["39881", "39878", "39882", "39880", "39883", "39879"], "item_2_biblio_info_21": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2022-03-31", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "27", "bibliographicPageEnd": "14", "bibliographicPageStart": "7", "bibliographic_titles": [{"bibliographic_title": "近畿大学先端技術総合研究所紀要"}, {"bibliographic_title": "Memoirs of Institute of Advanced Technology, Kindai University", "bibliographic_titleLang": "en"}]}]}, "item_2_date_19": {"attribute_name": "日付 作成日", "attribute_value_mlt": [{"subitem_date_issued_datetime": "2022-05-18", "subitem_date_issued_type": "Created"}]}, "item_2_description_33": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "[要旨]和歌山県の地域ブランド「紀州和華牛」は、近年の健康志向に配慮した赤身割合の高い牛肉を黒毛和種から生産することを目指して2019年に誕生した新ブランド牛肉である。肥育期間中に和歌山県産の農産副産物・食品加工副産物をもとに生産した飼料原料を含む飼料をエコフィードとして給与し、ビタミンA制限を行わないことをブランドの認定基準に盛り込んでいる。しかし、そのような飼料給与方法によって生産された牛肉の肉質にどのような特徴が付与されているかは明らかでない。本研究では黒毛和種去勢肥育牛を用い、通常の市販飼料で肥育された牛のロース肉を対照区、エコフィードを給与して生産された牛の同部位を試験区として、給与飼料によって付与される肉質の特徴を胸最長筋の理化学分析により調べ、「紀州和華牛」の肉質特性を探索した。その結果、試験区の枝肉形質や肉質は対照区より低下しておらず、特定のエコフィードを給与すること、格付等級がA5やB5の牛肉を除外することなどの条件下でヘルシーかつ美味しい牛肉の生産が実現できる可能性が示された。[英文抄録] Wakayama Prefecture\u0027s regional brand \"Kishu-Wakaushi\" is a new brand of beef created in 2019 with the aim of producing beef with a high percentage of lean meat from Japanese black cattle in consideration of recent health consciousness. The brand\u0027s certification criteria include the feeding of feed containing feed ingredients produced from agricultural by-products and food processing by-products from Wakayama Prefecture as eco-feed during the fattening period, and the absence of vitamin A restriction. However, it is not clear what characteristics are given to the meat quality of beef produced under such feeding conditions. In this study, the characteristics of the meat quality of \"Kishu-Wakaushi\" were investigated by physiochemical analysis of the longissimus thoracis muscle. The results showed that carcass traits and meat quality of test groups fed Eco-feed did not decline compared to the control group, indicating the possibility of achieving the production of healthy and tasty beef by excluding A5 and B5 grade beef.", "subitem_description_type": "Abstract"}]}, "item_2_description_36": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "Original Paper", "subitem_description_type": "Other"}]}, "item_2_description_37": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"subitem_description": "Departmental Bulletin Paper", "subitem_description_type": "Other"}]}, "item_2_description_41": {"attribute_name": "フォーマット", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_2_publisher_14": {"attribute_name": "出版者 名前", "attribute_value_mlt": [{"subitem_publisher": "近畿大学先端技術総合研究所"}]}, "item_2_source_id_22": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "13468693", "subitem_source_identifier_type": "ISSN"}]}, "item_2_text_15": {"attribute_name": "出版社 カナ", "attribute_value_mlt": [{"subitem_text_value": "キンキ ダイガク センタン ギジュツ ソウゴウ ケンキュウジョ"}]}, "item_2_text_17": {"attribute_name": "出版年(from)", "attribute_value_mlt": [{"subitem_text_value": "2022"}]}, "item_2_text_18": {"attribute_name": "出版年(to)", "attribute_value_mlt": [{"subitem_text_value": "03-31"}]}, "item_2_text_53": {"attribute_name": "登録者(XooNIps)", "attribute_value_mlt": [{"subitem_text_value": "近畿大学中央図書館"}]}, "item_2_text_7": {"attribute_name": "著者(英)", "attribute_value_mlt": [{"subitem_text_language": "en", "subitem_text_value": "MATSUHASHI, Tamako"}, {"subitem_text_language": "en", "subitem_text_value": "NAKAO, Yuto"}, {"subitem_text_language": "en", "subitem_text_value": "GOTODA, Misaki"}, {"subitem_text_language": "en", "subitem_text_value": "KAMEI, Tohru"}, {"subitem_text_language": "en", "subitem_text_value": "MIYAMOTO, Yasunari"}, {"subitem_text_language": "en", "subitem_text_value": "SHIRAKI, Takuma"}]}, "item_2_text_8": {"attribute_name": "著者 所属", "attribute_value_mlt": [{"subitem_text_value": "近畿大学先端技術総合研究所"}, {"subitem_text_value": "近畿大学生物理工学部食品安全工学科"}, {"subitem_text_value": "近畿大学生物理工学部食品安全工学科"}, {"subitem_text_value": "和歌山県農林水産部農業生産局畜産課"}, {"subitem_text_value": "和歌山県畜産試験場"}, {"subitem_text_value": "近畿大学生物理工学部食品安全工学科"}]}, "item_2_text_9": {"attribute_name": "著者所属(翻訳)", "attribute_value_mlt": [{"subitem_text_value": "Institute of Advanced Technology, Kindai University"}, {"subitem_text_value": "Faculty of Biology-Oriented Science and Technology, Kindai University"}, {"subitem_text_value": "Faculty of Biology-Oriented Science and Technology, Kindai University"}, {"subitem_text_value": "The Stockbreeding Department, Agricultural Production Bureau, Department of Agriculture, Forestry and Fisheries, Wakayama Prefecture"}, {"subitem_text_value": "Livestock Experimental Station, Wakayama Prefecture"}, {"subitem_text_value": "Faculty of Biology-Oriented Science and Technology, Kindai University"}]}, "item_2_version_type_12": {"attribute_name": "版", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_be7fb7dd8ff6fe43", "subitem_version_type": "NA"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "松橋, 珠子"}, {"creatorName": "マツハシ, タマコ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "39878", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "中尾, 侑人"}, {"creatorName": "ナカオ, ユウト", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "39879", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "後藤田, 実咲"}, {"creatorName": "ゴトウダ, ミサキ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "39880", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "亀位, 徹"}, {"creatorName": "カメイ, トオル", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "39881", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "宮本, 泰成"}, {"creatorName": "ミヤモト, ヤスナリ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "39882", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "白木, 琢磨"}, {"creatorName": "シラキ, タクマ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "39883", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2022-05-19"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "AA11574630-20220331-0007.pdf", "filesize": [{"value": "443.3 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 443300.0, "url": {"label": "AA11574630-20220331-0007.pdf", "url": "https://kindai.repo.nii.ac.jp/record/22755/files/AA11574630-20220331-0007.pdf"}, "version_id": "039f1e4b-99d8-4138-8ae4-c03de9a7acff"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "黒毛和種肥育牛", "subitem_subject_scheme": "Other"}, {"subitem_subject": "エコフィード", "subitem_subject_scheme": "Other"}, {"subitem_subject": "紀州和華牛", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食肉理化学分析", "subitem_subject_scheme": "Other"}, {"subitem_subject": "地域ブランド", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Japanese black cattle", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "eco-feed", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Kishu-Wakaushi", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "meat quality", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "regional brand", "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": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "エコフィード給与条件下で生産された黒毛和種ブランド牛肉の肉質特性", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "エコフィード給与条件下で生産された黒毛和種ブランド牛肉の肉質特性"}, {"subitem_title": "Meat Quality Characteristics of Japanese Black Cattle Brand Beef Produced under Eco-Feed Feeding Conditions", "subitem_title_language": "en"}]}, "item_type_id": "2", "owner": "3", "path": ["4782"], "permalink_uri": "https://kindai.repo.nii.ac.jp/records/22755", "pubdate": {"attribute_name": "公開日", "attribute_value": "2022-05-19"}, "publish_date": "2022-05-19", "publish_status": "0", "recid": "22755", "relation": {}, "relation_version_is_last": true, "title": ["エコフィード給与条件下で生産された黒毛和種ブランド牛肉の肉質特性"], "weko_shared_id": 3}
エコフィード給与条件下で生産された黒毛和種ブランド牛肉の肉質特性
https://kindai.repo.nii.ac.jp/records/22755
https://kindai.repo.nii.ac.jp/records/22755ce099601-6518-4da4-a1f6-8378c220d8e9
名前 / ファイル | ライセンス | アクション |
---|---|---|
AA11574630-20220331-0007.pdf (443.3 kB)
|
|
Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2022-05-19 | |||||
タイトル | ||||||
タイトル | エコフィード給与条件下で生産された黒毛和種ブランド牛肉の肉質特性 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Meat Quality Characteristics of Japanese Black Cattle Brand Beef Produced under Eco-Feed Feeding Conditions | |||||
著者 |
松橋, 珠子
× 松橋, 珠子× 中尾, 侑人× 後藤田, 実咲× 亀位, 徹× 宮本, 泰成× 白木, 琢磨 |
|||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題 | 黒毛和種肥育牛, エコフィード, 紀州和華牛, 食肉理化学分析, 地域ブランド Japanese black cattle, eco-feed, Kishu-Wakaushi, meat quality, regional brand |
|||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者(英) | ||||||
en | ||||||
MATSUHASHI, Tamako | ||||||
著者(英) | ||||||
en | ||||||
NAKAO, Yuto | ||||||
著者(英) | ||||||
en | ||||||
GOTODA, Misaki | ||||||
著者(英) | ||||||
en | ||||||
KAMEI, Tohru | ||||||
著者(英) | ||||||
en | ||||||
MIYAMOTO, Yasunari | ||||||
著者(英) | ||||||
en | ||||||
SHIRAKI, Takuma | ||||||
著者 所属 | ||||||
近畿大学先端技術総合研究所 | ||||||
著者 所属 | ||||||
近畿大学生物理工学部食品安全工学科 | ||||||
著者 所属 | ||||||
近畿大学生物理工学部食品安全工学科 | ||||||
著者 所属 | ||||||
和歌山県農林水産部農業生産局畜産課 | ||||||
著者 所属 | ||||||
和歌山県畜産試験場 | ||||||
著者 所属 | ||||||
近畿大学生物理工学部食品安全工学科 | ||||||
著者所属(翻訳) | ||||||
Institute of Advanced Technology, Kindai University | ||||||
著者所属(翻訳) | ||||||
Faculty of Biology-Oriented Science and Technology, Kindai University | ||||||
著者所属(翻訳) | ||||||
Faculty of Biology-Oriented Science and Technology, Kindai University | ||||||
著者所属(翻訳) | ||||||
The Stockbreeding Department, Agricultural Production Bureau, Department of Agriculture, Forestry and Fisheries, Wakayama Prefecture | ||||||
著者所属(翻訳) | ||||||
Livestock Experimental Station, Wakayama Prefecture | ||||||
著者所属(翻訳) | ||||||
Faculty of Biology-Oriented Science and Technology, Kindai University | ||||||
版 | ||||||
出版タイプ | NA | |||||
出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||
出版者 名前 | ||||||
出版者 | 近畿大学先端技術総合研究所 | |||||
書誌情報 |
近畿大学先端技術総合研究所紀要 en : Memoirs of Institute of Advanced Technology, Kindai University 号 27, p. 7-14, 発行日 2022-03-31 |
|||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13468693 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | [要旨]和歌山県の地域ブランド「紀州和華牛」は、近年の健康志向に配慮した赤身割合の高い牛肉を黒毛和種から生産することを目指して2019年に誕生した新ブランド牛肉である。肥育期間中に和歌山県産の農産副産物・食品加工副産物をもとに生産した飼料原料を含む飼料をエコフィードとして給与し、ビタミンA制限を行わないことをブランドの認定基準に盛り込んでいる。しかし、そのような飼料給与方法によって生産された牛肉の肉質にどのような特徴が付与されているかは明らかでない。本研究では黒毛和種去勢肥育牛を用い、通常の市販飼料で肥育された牛のロース肉を対照区、エコフィードを給与して生産された牛の同部位を試験区として、給与飼料によって付与される肉質の特徴を胸最長筋の理化学分析により調べ、「紀州和華牛」の肉質特性を探索した。その結果、試験区の枝肉形質や肉質は対照区より低下しておらず、特定のエコフィードを給与すること、格付等級がA5やB5の牛肉を除外することなどの条件下でヘルシーかつ美味しい牛肉の生産が実現できる可能性が示された。[英文抄録] Wakayama Prefecture's regional brand "Kishu-Wakaushi" is a new brand of beef created in 2019 with the aim of producing beef with a high percentage of lean meat from Japanese black cattle in consideration of recent health consciousness. The brand's certification criteria include the feeding of feed containing feed ingredients produced from agricultural by-products and food processing by-products from Wakayama Prefecture as eco-feed during the fattening period, and the absence of vitamin A restriction. However, it is not clear what characteristics are given to the meat quality of beef produced under such feeding conditions. In this study, the characteristics of the meat quality of "Kishu-Wakaushi" were investigated by physiochemical analysis of the longissimus thoracis muscle. The results showed that carcass traits and meat quality of test groups fed Eco-feed did not decline compared to the control group, indicating the possibility of achieving the production of healthy and tasty beef by excluding A5 and B5 grade beef. | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Original Paper | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf |