{"created":"2023-05-15T09:59:12.022433+00:00","id":3288,"links":{},"metadata":{"_buckets":{"deposit":"6621fe7c-4115-43eb-8a02-3226151ad20f"},"_deposit":{"created_by":5,"id":"3288","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"3288"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00003288","sets":["74","74:46","74:46:349","74:46:349:388","74:46:349:388:429"]},"author_link":["1367","2688","1753","937","1867","1255","1167","1455","1502"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1975-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"254","bibliographicPageStart":"243","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"宮崎大学農学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Agriculture, Miyazaki University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本学では,豚の前胃部潰瘍の発生要因を究明するため,組成および形状を異にする各種飼料を用いて前後2回にわたる飼養試験を行なった. その際われわれは供試豚の胃液性状を経時的に検索し, 胃病変の発現率ならびに胃液のpH,酸度およびペプシン活性に及ぼす飼料形状の影響について観察した.得られた結果は大約以下のとおりである.\n 1. 第1次試験における胃病変の発現率は 1区100%, 2区10%, 3区100%, 4区100%, 5区10%, 6区44%, 7区0% で,試験区間(すなわち給与飼料の種別による)の差が著しい.すなわち, 1･3･4区の病変発現率が最高であり, かつ病変程度も重度であった.第2次試験では,第1次試験で高発症率を示した1･3区と発症率の低かった5･2区とをそれぞれA･B･C･D区として試験を実施した. その成績はおおむね第1次試験の結果を再確認することになったが,ただC区だけは1次試験よりも高い発症率を示した.\n 2. 高発症区(1･3･4･A･B区) の胃内容物は概して流動性に富み, 反対に低発症区では固形部分が多く,液状成分は少なかった.有病変豚では胃内に胆汁の逆流を認めたものが比較的多かったが,このことは,発症豚の胃の運動(蠕動)が正常よりも低下していたことを推測させる.\n 3. 発症豚の胃液pHは試験の初期から低く推移し,無病変豚では高値で推移した.また胃液pHは給与飼料の種別により,明らかな差が認められた.\n 4. 胃液の酸度についてみると,発症豚では試験の初期から高値で推移し,無病変豚では初期は低く,試験日数の経過に伴ない次第に高くなる.試験区別(すなわち飼料種別による) の胃液酸度も,同じ傾向が見られた. なお,発症豚における遊離塩酸の検出例数は従米の報告に比し少なかった.\n 5. 無病変豚のペプシン活性は陰性のものが多く,病変が重度になるに従い陽性率が高くなった.重度病変豚では,試験開始後15～30日目に急激にペプシン活性が高くなるのを認めたが,このことから,ペプシン活性の高揚は本病発症の時期を示唆するものと考えられる.\n 6. 本病発症豚の胃液は酸度ならびにペプシン活性が高いが, 胃病変の発現に対する両者の役割については,まず塩酸が胃粘膜に作用して,それの変性を招き,次で引続き作用する塩酸およびペプシンにより,胃粘膜(胃壁)の病変が次第に重くなるものと考える.","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"In order to get a clue to elucidate the incidence of the esophagogastric ulcers in swine and the effects of the diets on it, the two feeding programs were carried out in the form of using several kinds of feeds each of which has a composition and a form different from others.\n    At the next stage, the gastric juice was extracted out of the stomach of the examined swine and analyzed at intervals of a half month. The purpose of this study is to investigate the effects of the diets on the development of the esophagogastric ulcers, and on the pH, the acidity and pepsin activity in the gastric juice. The results obtained are summarized as follows:\n    1. The percentages of the development of the gastric lesions in the Groups 1, 2, 3, 4, 5, 6 and 7 were 100, 10, 100, 100, 10, 44 and 0 respectively in the first feeding program. The result of our observation shows that the differences in the development of gastric lesions were markedly noteworthy in these experiments, and the Groups 1, 3, and 4 indicated the highest incidence of the disease and the severest ulceration.\n    In the second feeding program, the names of the Groups A and B are used instead of the names Groups 1 and 3 both of which indicated the highest incidence of the ulcers, and the names of the Groups C and D instead of those of the Groups 5 and 2 which indicated the lowest in the first feeding program.\n    On the whole, we obtained the results which reaffirmed the observation in the first feeding program, but only the Group C exceptionally showed a higher incidence of the disease.\n    2. The digested content in the stomach was more fluid in the Groups 1, 3, 4, A and B than in the other groups, and showed a higher incidence, while contrastively there were more solid and less fluid contents in the other groups which showed a lower one. In the relatively many affected pigs, a backward flow of the bile was observed in the stomach contents. This phenomenon shows that the bile was flowed backward from the endodudenum into the stomach, and will suggest that the peristalses in the affected swine are weaker than the swine without any ulcers.\n    3. The gastric juice of the affected pigs indicated a lower pH and a higher acidity from the earliest stage of the experiment, while in the case of the pigs without ulcers the gastric juice indicated the lower acidity at the earliest stage but the acidity increased with the lapse of the days. The pH in the gastric juice varied markedly according to the kind of the given feed.\n    4. During a series of the experiments, the affected gastric juice showed a high acidity from the earliest stage, while the gastric juice in the non-affected stomach showed a low acidity at first, but increased gradually in course of time. And the acidity of the gastric juice which was produced by having a sort of the experimental diet exhibited a similar tendency. According to our present study, the affected pigs showed a lower concentration in free acid (HCl) than known in the previous reports.\n    5. Our experiments showed that there was little or no pepsin activity in many of the pigs without ulcers, but that the severer the ulcer was, the more pepsin the pig secreted. It was recognized that the pepsin secretion in the pigs with severe ulcers began to increase abruptly 15 to 30 days later. These results may suggest the first stage of the incidence of this disease in swine.\n    6. The gastric content of the affected swine indicated a high acid (HCl) and full pepsin activity. Both of them played a part in the development of esophagogastric ulcers in swine. It is hypothesized that the hydrochloric acid will give a chemical action to the mucous membrane and denaturalize it, and the ulcer develops and becomes severer by the continuous action both of acid and pepsin.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮崎大学農学部","subitem_publisher_language":"ja"},{"subitem_publisher":"Miyazaki University","subitem_publisher_language":"en"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00236503","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05446066","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":"黒田, 治門","creatorNameLang":"ja"},{"creatorName":"Kuroda, Haruto","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大塚, 宏光","creatorNameLang":"ja"},{"creatorName":"Otsuka, Hiromitsu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"浜名, 克己","creatorNameLang":"ja"},{"creatorName":"Hamana, Katsumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野坂, 大","creatorNameLang":"ja"},{"creatorName":"Nosaka, Dai","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"斎藤, 勇夫","creatorNameLang":"ja"},{"creatorName":"Saito, Isao","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"芦沢, 広三","creatorNameLang":"ja"},{"creatorName":"Ashizawa, Hirozo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"新城, 敏晴","creatorNameLang":"ja"},{"creatorName":"シンジョウ, トシハル","creatorNameLang":"ja-Kana"},{"creatorName":"Shinjo, Toshiharu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"立山, 晉","creatorNameLang":"ja"},{"creatorName":"Tateyama, Susumu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村上, 隆之","creatorNameLang":"ja"},{"creatorName":"Murakami, Takayuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"新城, 敏晴","creatorNameLang":"ja"},{"creatorName":"シンジョウ, トシハル","creatorNameLang":"ja-Kana"},{"creatorName":"Shinjo, Toshiharu","creatorNameLang":"en"}],"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":"2020-06-21"}],"displaytype":"detail","filename":"165.pdf","filesize":[{"value":"7.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"165.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/3288/files/165.pdf"},"version_id":"19e44910-099d-443c-b480-ff77a9068444"}]},"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":"豚の胃潰瘍に関する研究(第6報) : 試験豚における胃液のpH酸度およびペプシン活性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"豚の胃潰瘍に関する研究(第6報) : 試験豚における胃液のpH酸度およびペプシン活性","subitem_title_language":"ja"},{"subitem_title":"Studies on the esophagogastric ulcers in  swine (6) : effects of dietary factors on the development of gastric lesions and on the acidity and pepsin activity of gastric juice","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["74","46","349","388","429"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-02-27"},"publish_date":"2010-02-27","publish_status":"0","recid":"3288","relation_version_is_last":true,"title":["豚の胃潰瘍に関する研究(第6報) : 試験豚における胃液のpH酸度およびペプシン活性"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2023-10-11T05:51:30.564651+00:00"}