{"created":"2024-03-27T00:50:07.891795+00:00","id":2000991,"links":{},"metadata":{"_buckets":{"deposit":"8f96f694-a002-4cdb-95a3-3c0b6cb9a225"},"_deposit":{"created_by":42,"id":"2000991","owners":[42],"pid":{"revision_id":0,"type":"depid","value":"2000991"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:02000991","sets":["14:923:2219:1711338830159"]},"author_link":[],"control_number":"2000991","item_30002_bibliographic_information29":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"29","bibliographicPageEnd":"42","bibliographicPageStart":"35","bibliographic_titles":[{"bibliographic_title":"近畿大学先端技術総合研究所紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Institute of Advanced Technology, Kindai University","bibliographic_titleLang":"en"}]}]},"item_30002_creator2":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"松橋, 珠子","creatorNameLang":"ja"},{"creatorName":"MATSUHASHI, Tamako","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"長堀, 百花","creatorNameLang":"ja"},{"creatorName":"NAGAHORI, Momoka","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"後藤田, 実咲","creatorNameLang":"ja"},{"creatorName":"GOTODA, Misaki","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"和歌山県畜産試験場","affiliationNameLang":"ja"},{"affiliationName":"Livestock Experimental Station, Wakayama Prefecture","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"後藤, 洋人","creatorNameLang":"ja"},{"creatorName":"GOTO, Hiroto","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"和歌山県畜産試験場","affiliationNameLang":"ja"},{"affiliationName":"Livestock Experimental Station, Wakayama Prefecture","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"宮本, 泰成","creatorNameLang":"ja"},{"creatorName":"MIYAMOTO, Yasunari","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"白木, 琢磨","creatorNameLang":"ja"},{"creatorName":"SHIRAKI, Takuma","creatorNameLang":"en"}]}]},"item_30002_description9":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"紀州和華牛は赤身肉ニーズの高まりを背景に開発された脂肪交雑を抑えた黒毛和種の牛肉である。紀州和華牛の生産には和歌山県産の食品加工副産物を利用して製造されたエコフィードを1割以上与えて肥育することや、積極的なビタミンA制限を行わないことなどの条件が定められている。さらに近年の飼料価格高騰によりエコフィードの混合割合を増やした肥育管理の経済的効果がさらに高まっている。しかし、このような条件下で生産された牛肉にどのような肉質特性が付与されるかは明らかでない。本研究では、エコフィード給与量が紀州和華牛の肉質特性に与える影響を探るため、市販飼料にエコフィードを30％または50％混合した飼料で肥育した牛を試験区（30%区、50%区）、市販飼料で肥育された牛を対照区として、枝肉格付成績およびロース肉の各種理化学分析値への影響を調べた。その結果、枝肉格付形質では、対照区に比べ50％区でロース芯面積やばらの厚さの成績が高い一方で、試験区で成績が低い形質は確認されず、エコフィードを30％または50％混合した飼料の給与が枝肉成績に良い影響をもたらすことが示唆された。ロース肉の理化学分析では、対照区に比べ試験区でビタミンE含量、リノール酸割合、多価不飽和脂肪酸割合が有意に高く、脂肪融点が有意に低くなっていた。また30％区では粗脂肪含量が有意に少なく、50％区ではパルミチン酸割合が有意に低くなっていた。試験区でビタミンE量が有意に多かったのはエコフィード中にビタミンEが多く含まれていたことによると考えられた。また試験区で不飽和脂肪酸割合が高かったことが脂肪融点の低下に影響したと考えられた。以上の結果から、エコフィードを給与された紀州和華牛はビタミンE量が多く、脂肪融点の低い口溶けの良い牛肉であることが示唆された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"\"Kishu-Wakaushi\" is a new beef brand of Japanese black cattle with reduced fat. It has been developed against the backdrop of growing demand for lean meat. The production of Kishu-Wakaushi requires that the cattle be fattened on a minimum of 10% Eco-feed, which is produced using food processing by-products in Wakayama Prefecture, and that no aggressive vitamin A restrictions be imposed. Under the recent rise in feed prices, fattening management with an increased percentage of eco-feed mixed in is being demanded. However, it is not clear what meat quality characteristics are imparted to beef produced under such conditions. In this study, in order to investigate the effect of the amount of eco-feed fed on the meat quality characteristics of Kishu-Wakaushi, cattle fattened on diets containing 30% or 50% eco-feed mixed with commercial feed were used as test groups (30% and 50% groups), and cattle fattened on ordinary commercial feed were used as control group, and the effects on carcass grading performance and various physiochemical data of the longissimus thoracis muscle. The results showed that carcass grading performance was higher for rib-eye area and rib thickness in the 50% group compared to the control group, while no traits were found to have lower performance in test groups, suggesting that feeding feed mixed with 30% or 50% eco-feed had a positive effect on carcass traits. Physical and chemical analysis of loin meat showed significantly higher vitamin E content, linoleic acid percentage, and polyunsaturated fatty acid percentage, and significantly lower fat melting point in the test groups. Crude fat content was significantly lower in the 30% group, and the palmitic acid percentage was significantly lower in the 50% group. The significantly higher amount of vitamin E in test groups was thought to be the cause of the high vitamin E content in the eco-feed. The higher percentage of unsaturated fatty acids in the test group was also thought to have influenced the lower fat melting point. These results suggest that Kishu-Wakaushi is a melt-in-the-mouth beef with high vitamin E content and low melting point fat.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_30002_file35":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"AA11574630-20240331-0035.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://kindai.repo.nii.ac.jp/record/2000991/files/AA11574630-20240331-0035.pdf"},"version_id":"d1ca3a17-5988-468b-b4a3-b1f8d8fa0c5e"}]},"item_30002_identifier_registration17":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15100/0002000991","subitem_identifier_reg_type":"JaLC"}]},"item_30002_language12":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_30002_publisher10":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"近畿大学先端技術総合研究所","subitem_publisher_language":"ja"}]},"item_30002_resource_type13":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_30002_source_identifier22":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"13468693","subitem_source_identifier_type":"PISSN"}]},"item_30002_subject8":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"黒毛和種肥育牛","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"エコフィード","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"紀州和華牛","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食肉理化学分析","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"地域ブランド","subitem_subject_language":"ja","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_30002_title0":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"エコフィード配合割合が異なる飼養条件下で生産された「紀州和華牛」の肉質特性","subitem_title_language":"ja"},{"subitem_title":"Meat Quality Characteristics of Kishu-Wakaushi under Different Eco-Feed Ratio","subitem_title_language":"en"}]},"item_30002_version_type15":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_title":"エコフィード配合割合が異なる飼養条件下で生産された「紀州和華牛」の肉質特性","item_type_id":"40004","owner":"42","path":["1711338830159"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-03-27"},"publish_date":"2024-03-27","publish_status":"0","recid":"2000991","relation_version_is_last":true,"title":["エコフィード配合割合が異なる飼養条件下で生産された「紀州和華牛」の肉質特性"],"weko_creator_id":"42","weko_shared_id":-1},"updated":"2024-03-28T03:24:41.722052+00:00"}