{"created":"2023-05-15T13:38:21.508216+00:00","id":2288,"links":{},"metadata":{"_buckets":{"deposit":"188b7cfa-b404-4f8c-8ef4-a27f2d8cecd9"},"_deposit":{"created_by":12,"id":"2288","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2288"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002288","sets":["87:633:634:133:242"]},"author_link":["654","1045","453","5037"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"13","bibliographicPageStart":"9","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"畜産草地研究所研究報告"},{"bibliographic_title":"Bulletin of National Institute of Livestock and Grassland Science","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"It is necessary to know chemical composition of feed exactly to use a surplus vegetable effectively as an animal feed. However, it is frequently observed phenomenon that amount of acid detergent fiber (ADFom) content is larger than amount of neutral detergent fiber (NDFom) content by analytical detergent method in vegetables. Then, the detergent analysis method in a cabbage, a napa cabbage and a Japanese radish was examined in this study. The value of NDFom and ADFom contents in cabbage, napa cabbage and Japanese radish were 14.6, 14.2%, 15.6, 19.0% and 11.5, 14.2%, respectively. In napa cabbage and Japanese radish, the amounts of ADFom content were shown larger than NDFom content. Crude protein (CP) that remained in ADFom and NDFom was 0.2-0.6%, 0.1-0.8% respectively, and no one that greatly influenced ADFom and the NDFom analysis value. Amounts of organic cell wall (OCW) by the enzyme analysis method are 7.4-12.4% larger than amounts of NDFom. This is thought to be a difference according to the residual extent of the pectines. It is guessed that it takes part in the generation of the material that doesn't filter these pectines easily during heat-treatment with the AD solution and ADFom is evaluated excessively. The amount of ADFom that removed the pectines by the ND solution (n-ADFom) in the cabbage, the napa cabbage, and the radish were 11.1, 12.3 10.0%, respectively. The value of n-ADFom did not exceed that of NDFom in each vegetable. As a result, it was considered that n-ADFom was a proper procedure as methods of analysis of ADFom in the vegetable.","subitem_description_type":"Abstract"},{"subitem_description":"余剰野菜等を家畜飼料として有効利用するためには, 飼料成分を正確に把握する必要がある。しかし, 野菜のデタージェント分析では, 酸性デタージェント繊維 (ADFom) 含量が中性デタージェント繊維 (NDFom) 含量より大きい値を示す事例がみられる。そこで野菜におけるデタージェント分析法について検討した。供試試料はキャベツ, 白菜, 大根であった。キャベツ, 白菜, 大根におけるNDFomとADFomの分析値は, それぞれ14.6, 15.6, 11.5%および14.2, 19.0, 14.2%であり, キャベツを除きADFomがNDFomより大きくなる結果であった。ADFom, NDFom中に残留する粗タンパク質 (CP) は, それぞれ0.2～0.6%, 0.1～0.8%の範囲にあり, ADFom, NDFom分析値に大きく影響を与えるものではなかった。酵素分析法による細胞壁物質 (OCW) はNDFomより7.4～12.4%大きく, これはペクチン質の残留程度による違いと考えられ, このペクチン質がAD溶液による加熱処理過程でろ過し難い物質の生成に関与しADFomを過大に評価しているものと推察される。NDF処理によりペクチン質を除去した残渣をADF分析したもの (n-ADFom) では, キャベツ, 白菜, 大根でそれぞれ11.1, 12.3, 10.0%とNDFom分析値より大きな値は示さなかった。このことから, 野菜におけるADFomの分析方法としてn-ADFomは適切な方法であると考えられた。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002189","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002189","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-0825","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":"甘利, 雅拡"},{"creatorName":"アマリ, マサヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"AMARI, Masahiro","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"永西, 修"},{"creatorName":"エニシ, オサム","creatorNameLang":"ja-Kana"},{"creatorName":"ENISHI, Osamu","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"寺田 , 文典"},{"creatorName":"テラダ, フミノリ","creatorNameLang":"ja-Kana"},{"creatorName":"TERADA, Fuminori","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"野中, 和久"},{"creatorName":"ノナカ, カズヒサ","creatorNameLang":"ja-Kana"},{"creatorName":"NONAKA, Kazuhisa","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-20"}],"displaytype":"detail","filename":"ilgs_report_No10p9-13p.pdf","filesize":[{"value":"909.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ilgs_report_No10p9-13p.pdf","url":"https://repository.naro.go.jp/record/2288/files/ilgs_report_No10p9-13p.pdf"},"version_id":"048be327-f6a6-4e0f-a708-5dbc21699b1e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"デタージェント分析","subitem_subject_scheme":"Other"},{"subitem_subject":"ADF","subitem_subject_scheme":"Other"},{"subitem_subject":"n-ADF","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"飼料利用","subitem_subject_scheme":"Other"},{"subitem_subject":"Detergent analysis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ADF","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"n-ADF","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Vegetables","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Feed","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":"野菜におけるデタージェント分析法適用上の問題点","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜におけるデタージェント分析法適用上の問題点"},{"subitem_title":"The problem for application of detergent analysis method to vegetables","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["242"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"2288","relation_version_is_last":true,"title":["野菜におけるデタージェント分析法適用上の問題点"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T23:07:25.809105+00:00"}