{"created":"2023-05-15T09:52:15.361591+00:00","id":185,"links":{},"metadata":{"_buckets":{"deposit":"cd284284-915c-4598-9774-b136c6b90ce0"},"_deposit":{"created_by":8,"id":"185","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"185"},"status":"published"},"_oai":{"id":"oai:ishikawa-pu.repo.nii.ac.jp:00000185","sets":["34:51"]},"author_link":["229","231","40","232","230","51"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"68","bibliographicPageStart":"61","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"石川県立大学研究紀要"},{"bibliographic_title":"Bulletin of Ishikawa Prefectural University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"生米ぬかは、オレイン酸を多く含むため、それを黒毛和種肥育牛に給与することで、牛肉の食味向上を図ることができる。しかし、酸化され易いので保存性に劣る。そこで、生米ぬかに麩の製造過程で発生する排液（以下、「排液」と略す。）を添加してペレット化することで保存性の向上を目指した。市販生米ぬかと水または排液を重量比で 1：1 または 1：0.5 の割合で混合、成形後に乾燥して作成したペレットおよび生米ぬかを屋内で 12 週間保管して、酸価ならびに粗脂肪含有率とオレイン酸含有率を測定した。また、ペレットの横断面を電界放射形走査電子顕微鏡で観察した。その結果、排液添加ペレットは水添加ペレットと生米ぬかに比べて、粗脂肪含有率とオレイン酸含有率に差はなく、米ぬかが排液成分でコーティングされて、保管中の酸価が低かった。これにより、排液添加米ぬかペレットは生米ぬかよりも保存性の高い飼料としてウシに給与できることが示唆された。","subitem_description_type":"Abstract"},{"subitem_description":"Rice bran can be fed to fattening cattle to improve beef quality because it is high in oleic acid. However, raw rice bran is difficult to be preserved due to its easily oxidizable nature. Experiments were conducted to compare acid value and fatty acid composition of pelletized rice bran by using liquid waste from fu production (liquid waste) with those in raw rice bran. The mixture of rice bran and water or liquid waste at a ratio of 1:1 or 1:0.5 by weight were pelletized and dried to make four kinds of pellet diet. Raw rice bran and the four kinds of pellet diet were placed indoors for 12 weeks, and their acid value, crude fat and oleic acid contents were measured over time. The cross-sections of the pellet diets were also observed by field emission scanning electron microscope (FESEM). The crude fat and oleic acid contents in the water added pellet (WAP) and the liquid waste added pellet (LWAP) were not different from those in raw rice bran. The FESEM observation revealed that the liquid waste components coated rice bran particles in LWAP, which resulted in a lower acid value of the LWAP than those of WAP and the raw rice bran. It was suggested that LWAP could be fed to fattening cattle as the feed, which had higher preserve quality than raw rice bran and was as effective as raw rice bran to improve beef quality. ","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"石川県立大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12840922","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-7167","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":"石田, 美保"},{"creatorName":"イシダ, ミホ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"229","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松田, 一夫"},{"creatorName":"マツダ, カズオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"230","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"浅野, 桂吾"},{"creatorName":"アサノ, ケイゴ","creatorNameLang":"ja-Kana"},{"creatorName":"ASANO, Keigo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"51","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"石田, 元彦"},{"creatorName":"イシダ, モトヒコ","creatorNameLang":"ja-Kana"},{"creatorName":"ISHIDA, Motohiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"40","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ISHIDA, Miho","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"231","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MATSUDA, Kazuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"232","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":"2021-05-01"}],"displaytype":"detail","filename":"0209BISPU.pdf","filesize":[{"value":"894.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文(pdf)","url":"https://ishikawa-pu.repo.nii.ac.jp/record/185/files/0209BISPU.pdf"},"version_id":"d64f207f-569d-4dff-aa4c-7a83816f6c60"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"黒毛和種","subitem_subject_scheme":"Other"},{"subitem_subject":"オレイン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"保存性","subitem_subject_scheme":"Other"},{"subitem_subject":"ペレット化","subitem_subject_scheme":"Other"},{"subitem_subject":"生米ぬか","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese Black","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"oleic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"preservation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pelletization","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Raw rice bran","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":"麩製造時排液を用いてペレット化された米ぬかと生米ぬかの保存性と脂肪酸組成比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"麩製造時排液を用いてペレット化された米ぬかと生米ぬかの保存性と脂肪酸組成比較"},{"subitem_title":"Comparisons of Acid Value and Fatty Acid Composition in Pelletized Rice Bran by Using Liquid Waste from Fu Production with Those in Raw Rice Bran","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"8","path":["51"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-06"},"publish_date":"2021-05-06","publish_status":"0","recid":"185","relation_version_is_last":true,"title":["麩製造時排液を用いてペレット化された米ぬかと生米ぬかの保存性と脂肪酸組成比較"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-05-15T09:57:20.482539+00:00"}