日本畜産学会報

ペプトンの製造に關する化學的研究

(第1報) ペプシン作用の試験

佐々木林治郎, 津郷友吉, 神谷誠

1949 年 20 巻 4 号 p. 97-102
発行日: 1949/12/01
公開日: 2011/01/25

DOIhttps://doi.org/10.2508/chikusan.20.97

ジャーナルフリー

抄録を表示する抄録を非表示にする

Several experiments to determine the best condition of the action of pepsin, to make peptone products from milk casein, blood fibrin and serum protein have been performed.
At first, as the result of inspecting the method to compare the degrees of digestion of casein by pepsin, it was recognized that the formol titration method was able to apply and profitable in this experiment for requiring short time and little reagents. The end point of the titration was able to make clear by adjusting the reaction of solution as pH 6.4.
Then the best condition of temperature and reaction to digest the above mentioned three proteins by pepsin was examined using the formol titration method. It was decided that the optimum temperature was 40°C for casein and serum protein, and 42°C for fibrin. The optimum reaction was pH 1.8-2.0 for all samples.
The effect of different amount of enzyme, reaction period and concentration of protein solution for digestion degrees was investigated. It was found that the hydrolysis of each protein took place rapidly within 2 or 3 hours and then slowly. These was only little difference between the yields of peptone in digestion for 24 and 48 hours. In the practical purpose, it will be profitable to digest for 48 hours.
Next it was ascertained that the yields of peptone in the definite period decreased as the concentration of these protein solutions increased, and that cocerned with casein, the amount of digested product increased much more in suchsubstance as adjusted pH with addition of acid after dissolved in alkalisolution than with addition of acid only.
At last peptones were prepared from 3 substrates according to the optimum conditions decided in this experiment and were compared with 2 market products about the distribution of nitrogen.

抄録全体を表示

PDF形式でダウンロード (1575K)
山羊乳脂肪球に關する研究

田先威和夫

1949 年 20 巻 4 号 p. 103-108
発行日: 1949/12/01
公開日: 2011/01/25

DOIhttps://doi.org/10.2508/chikusan.20.103

ジャーナルフリー

抄録を表示する抄録を非表示にする

山羊乳脂肪球の状態を調査するため2頭の山羊を用ひて實驗を行つた。その結果を総括すると次の如くである。
(1) 山羊乳脂肪球に於ては控乳時間,搾乳時期搾乳間隔等による大さの差異は見られなかつた。泌乳全期の平均を求めると, No.1山羊では2.80±0.21μ(危險率1%), No.2山羊は1.80±0.9μ(危險率1%)で個體による差が著しかつた。
(2) 脂肪球數は變異が大きく,大さと同様に搾乳時間等による影響は見られなかつた。本試驗に於ては,1cc中概ね20～200億の間にあつた。
(3) 脂肪容積を脂肪球の平均半徑を基にして算出すると,脂肪率との間に高度の正の相關が存した。
(4) 脂肪容積と比重又は乳量の間には相關々係が存しなかつた。故に之等は夫々別個に考へるべきものと考へられる。
(5) 山羊乳の脂肪率は2～6%のものが多く,平均すると4.65±0.46%(危險率1%)となり,脂肪率として4-5%を採用する事が妥當であると思はれる。

抄録全体を表示

PDF形式でダウンロード (1253K)
牛乳及び乳製品のビタミンCに關する研究

(第10報) ジヤージー♀×ホルスタイン♂のF₁の牛乳のビタミンC含有量に就て

穴釜雄三

1949 年 20 巻 4 号 p. 109-110
発行日: 1949/12/01
公開日: 2011/01/25

DOIhttps://doi.org/10.2508/chikusan.20.109

ジャーナルフリー

抄録を表示する抄録を非表示にする

(1) ジャージー♀×ホルスタイン♂のF₁2頭の牛乳のビタミンC含有量を化學的方法によつて定量した。
(2) 1頭の平均値は1.87mg/100ccでホルスタイン乳の平均値に近似し,他の1頭の平均値は2.35mg/100ccでジャージー乳の平均値と殆ど全く同一であつた。

抄録全体を表示

PDF形式でダウンロード (466K)
乳牛の生産飼料として大豆粕と甘藷葉の比較試驗

木村和誠, 飯田勲, 相馬清策

1949 年 20 巻 4 号 p. 111-115
発行日: 1949/12/01
公開日: 2011/01/25

DOIhttps://doi.org/10.2508/chikusan.20.111

ジャーナルフリー

抄録を表示する抄録を非表示にする

The present experiment was carried out to ascertain the feeding value of dried sweet potato leaves in comparison with soybean cake for milk production as protein source. Three Jersey cows and one grade Holstein cow were used to the trial for 100 days consisting of five periods, 20 days each (first ten days for transition, following ten days for experiment proper). To begin with soybean cake feeding, being followed by sweet potato leaves feeding, the two different ration periods were taken alternately and ended with fifth period of soybean cake feeding. The amounts of concentrates given were determined as 40% (by weight) in Jerseys and 25% (by weight) in Holstein of average daily milkyield in the previous period respectively.
The results of the experiment are shown in the following tables (Table I, II.). Those figures shown as expected milk yields for 2nd and 4th periods in Table I were obtained by averaging actual yields of 1st and 3rd and of 3rd and 5th periods respectively, assuming that the milk yield decrease smoothly as lactation proceeds from 1st period (soybean cake) tp 3rd period (soybean cake) and from 3rd period to 5th period (soybean cake).
Thus averaging the results of two series of traials (Table II) it has been shown that the actual milk production and butter fat production in sweet potato leaves feeding periods (2nd and 4th) decreased by 16.02% and 12.82% respectively in comparison with the expected production in case of soybean cake feeding. It, seems to be very reasonable to conclude that the above results are due to the lower content of digestible protein of the leaves fed than the analysis on which the feed computation based, owing to the late harvest of the leaves as well as considerable amount of leaf-stalk contained. The small increase in fat percentage in 2nd and 4th periods (Table I) seems to be simply the result of the decrease in the milk yields.

抄録全体を表示

PDF形式でダウンロード (1260K)
馬精蟲の抵抗力に關する研究

(第II報) 馬精蟲の生存に及ぼす温度の影響

西川義正, 杉江佶

1949 年 20 巻 4 号 p. 116-122
発行日: 1949/12/01
公開日: 2011/01/25

DOIhttps://doi.org/10.2508/chikusan.20.116

ジャーナルフリー

抄録を表示する抄録を非表示にする

馬精蟲の生存に温度が如何に作用するやを知らんとして行つた實験に於て次の如き結果を得た。
(1) 馬精蟲を50℃ 以上の高温に浸漬する場合精蟲の生存能力は著るしく阻害せられ,最高生存限界は54～56℃ である。温度に對する抵抗性は個體により,又同一個體に於ても採取の都度多少異る。
(2)-5℃ 以下に精蟲を浸漬する場合温度の下降に從い精蟲の生存能力を阻害せられ, 殊に-11℃ 以下に於て顯著にて精蟲の生存最低限界は-17～-18℃ である。
(3) 精蟲は凍結に對し抵抗力弱く, 凍結完了後10分にして生存率1%以下となり. 20分にして全例死滅する。而してその影響は温度の低下と共に悪化する。
(4) 精蟲生存に及ぼす温度の影響を原精液と馬研處理精液に就き比較するに高温の場合に於ては両者に殆ど差異を認めないが低温の場合後者は前者に比し精蟲の生存に有効に作用する。
(5) 精蟲の長期生存に有効なる温度は2～4℃にしてこれより高くなるに從い精蟲の生存が短縮され, 45℃1時間似内, 35℃4時間以内, 25℃24時間以内, 15℃26時間以内に死滅する。
(6) 急激なる冷却は,精蟲の生存には有害である。4℃の魔法壜に精液を保存する場合精液瓶をガーゼ及びゴム嚢で包み,これを魔法壜中に浸漬することにより急冷の悪影響を遜けることが出來る。尚この場合も卵黄を含有する馬研法處理精液は原精液に比べ精蟲の生存に對し有効に作用する。

抄録全体を表示

PDF形式でダウンロード (1647K)
馬の人工授精に關する研究

(第III) 報精蟲の-新保存法, 所謂馬研法に就て

西川義正, 和出靖

1949 年 20 巻 4 号 p. 123-128
発行日: 1949/12/01
公開日: 2011/01/25

DOIhttps://doi.org/10.2508/chikusan.20.123

ジャーナルフリー

抄録を表示する抄録を非表示にする

As formerly reported, expected results were not obtained with various dilution media of spermatozoa. Hereafter, we found a new method “Baken Method” after various basic investigations. Baken is the abbreviation of the former name of this institute. Baken Method is divided into No.1 and No.2.
a. Baken Method No.1
1) Procedure: 8-16 cc of horse sperm added with 1-2 cc of Baken solution No.1 is centrifuged for 10-15 minutes with 1, 000-1, 500 revolutions per minute. After removal of sperm serum, 1-2 cc of the same solution is added to the layer of spermatozoa and then mixed slightly. The tube which contains thus treated sperm is wrapped with gauze and rubber sack and preserved in a thermostat at 4°C. The preparation of the Baken Solution No.1 is as follows: 100 cc distilled water+0.08g KCl + 0.05g Na2HPO₄·12H₂O, 95 cc above solution+5g glucose+3cc fresh egg yolk.
2) Test for viability of spermatozoa preserved by this method is much better than the others.
3) Fertilizing ability of spermatozoa preserved for about six hours by this method were tested at this institute in 1945, and in two districts in Hokkaido in 1945 and 1946 where about 2-3 hours were required to transport the sperm to the destination by train. The results were not generally inferior to those of the notural mating.
b. Baken Method No.2
This method was designed with the chject of omitting the centrifugation procedure in Baken Method No.1. The raw sperm are diluted 4-8 times with Baken Solution No.2 and preserved in a thermostat at 4°C. The composition of this solution is as follows: 100 cc distilled water+0.025g KCl+0.05g Na₂HP₄·12H₂O, 95 cc of above solution+5g glucose+2.5cc fresh egg yolk. Results of the viability test with this solution are more or less inferior than those of Method No.1 in a long preservation, 'but in about six hours preservation the second method showed almost the same results as the former.

抄録全体を表示

PDF形式でダウンロード (1543K)