{"created":"2023-05-15T09:56:51.875465+00:00","id":581,"links":{},"metadata":{"_buckets":{"deposit":"4c62094c-9f8c-4b2f-bf8e-ab2d9143200a"},"_deposit":{"created_by":5,"id":"581","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"581"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00000581","sets":["74","74:26"]},"author_link":["3475","3482","1788","3477","3479","3478","3480","3481","1787"],"item_10001_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"ニュウサン ハッコウ シタ スイサン ハイキブツ オ キュウヨ シテ セイサン シタ ブタ ロース ニク ノ ヒンシツ ヒョウカ","subitem_alternative_title_language":"ja-Kana"}]},"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"143","bibliographicPageStart":"133","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"日本暖地畜産学会報","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Warm Regional Society of Animal Science, Japan","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We investigated the effects of a diet containing lactic acid-fermented fish byproducts (LFBs) on the fatty acid composition and quality parameters of pork. Pork loin samples were collected from pigs fed a diet containing 49% LFBs, and the characteristics of their meat was compared with that from animals fed conventional or 5% fishmeal diets. The LFB diet did not affect the color of lean meat, drip loss, and the melting point of subcutaneous fat. However, the LFB diet resulted in reduced lipid content and a slightly brown color of pork fat. The concentrations of eicosapentaenoic acid and docosahexaenoic acid and the compositions of these fatty acids relative to other fatty acids were significantly increased by LFB feeding (P < 0.01). As a result, the n-6/n-3 ratio of pork lipid in the LFB group was improved relative to the conventional and fishmeal diet groups (P < 0.01). However, enrichment of n-3 polyunsaturated fatty acids (PUFAs) in pork deteriorated certain sensory quality attributes, possibly due to lipid oxidation. In conclusion, LFB feeding could be a viable method of producing pork rich in n-3 PUFAs, but more study is needed to improve sensory quality of pork produced with LFB diets.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"乳酸発酵した水産廃棄物の給与が豚肉の脂肪酸組成,色調,酸化安定性および官能特性に及ぼす影響について検討した.マアジのあらを主体とする水産廃棄物に乳酸菌スターターを添加,発酵し,乳酸発酵水産副生物(LFB)を調製した.このLFBと配合飼料を等量混合し,ビタミンとミネラル混合物を添加した試験飼料を調製した.これを給与して生産した豚ロース肉の品質について,配合飼料給与(配合区)および配合飼料の5%を市販魚粉(魚粉区)に置換した飼料により生産した豚ロース肉と比較した.LFB給与は赤身部分の肉色,ドリップロス,皮下脂肪の融点に顕著な影響を及ぼさなかった.しかし,LFB区の豚肉は脂肪色が若干褐変する傾向が認められ,脂肪含量が配合区より低くなった.豚肉脂肪の性質に関しては,LFB区の豚肉は,他の区と比較して,エイコサペンタエン酸(EPA)とドコサヘキサエン酸(DHA)含量が高かった(P<0.01).一方,脂肪中のリノール酸含量は減少し,これに伴ってn-6/n-3比が改善された.しかし,LFB区の豚肉は酸化安定性が低下し,1週間の冷蔵保存後のTBARS値は他の試験区の値より高かった.加えて,官能検査では匂いを中心に評価が低かった.これらの要因として,EPAやDHA含量の増加に伴う酸化ポテンシャルの上昇や,飼料中の低いビタミンE含量の影響などが考えられた.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本暖地畜産学会","subitem_publisher_language":"ja"}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright © 2010 日本暖地畜産学会","subitem_rights_language":"ja"},{"subitem_rights":"論文ファイルの利用は著作権の範囲内に限り認められます。","subitem_rights_language":"ja"}]},"item_10001_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":"Huy, Quang Dang","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3475","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"0000000106573887","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/0000000106573887"}],"affiliationNames":[{"affiliationName":"宮崎大学","affiliationNameLang":"ja"},{"affiliationName":"University of Miyazaki","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"河原, 聡","creatorNameLang":"ja"},{"creatorName":"カワハラ, サトシ","creatorNameLang":"ja-Kana"},{"creatorName":"Kawahara, Satoshi","creatorNameLang":"en"}],"familyNames":[{"familyName":"河原","familyNameLang":"ja"},{"familyName":"カワハラ","familyNameLang":"ja-Kana"},{"familyName":"Kawahara","familyNameLang":"en"}],"givenNames":[{"givenName":"聡","givenNameLang":"ja"},{"givenName":"サトシ","givenNameLang":"ja-Kana"},{"givenName":"Satoshi","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1788","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"30284821","nameIdentifierScheme":"e-Rad_Researcher","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=30284821"}]},{"creatorNames":[{"creatorName":"Nakajima, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3477","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hamamoto, Shin-Ya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3478","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tsugeta, Masa-Aki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3479","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nagasaki, Shuichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3480","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Horinouchi, Shojiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3481","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Iwakiri, Masayoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3482","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"六車, 三治男","creatorNameLang":"ja"},{"creatorName":"ムグルマ, ミチオ","creatorNameLang":"ja-Kana"},{"creatorName":"Muguruma, Michio","creatorNameLang":"en"}],"familyNames":[{"familyName":"六車","familyNameLang":"ja"},{"familyName":"ムグルマ","familyNameLang":"ja-Kana"},{"familyName":"Muguruma","familyNameLang":"en"}],"givenNames":[{"givenName":"三治男","givenNameLang":"ja"},{"givenName":"ミチオ","givenNameLang":"ja-Kana"},{"givenName":"Michio","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1787","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":"2020-06-21"}],"displaytype":"detail","filename":"_3765pdf.pdf","filesize":[{"value":"690.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"_3765pdf.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/581/files/_3765pdf.pdf"},"version_id":"fac1b46b-9a5a-45b9-b443-d76dd14f352e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"lactic acid-fermented fish byproducts, n-3 polyunsaturated fatty acid, oxidation, pork, sensory evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"官能検査, 酸化, 多価不飽和脂肪酸, 乳酸発酵水産副生物, 豚肉","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Quality assessment of pork loin from pigs fed lactic acid-fermented fish byproducts","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Quality assessment of pork loin from pigs fed lactic acid-fermented fish byproducts","subitem_title_language":"en"},{"subitem_title":"乳酸発酵した水産廃棄物を給与して生産した豚ロース肉の品質評価","subitem_title_language":"ja"}]},"item_type_id":"10001","owner":"5","path":["74","26"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-07-19"},"publish_date":"2012-07-19","publish_status":"0","recid":"581","relation_version_is_last":true,"title":["Quality assessment of pork loin from pigs fed lactic acid-fermented fish byproducts"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-12-06T07:39:41.223036+00:00"}