Genetic parameters on weight, reproduction, and wool traits were estimated using REML for Suffolk sheep from data collected from 1980 to 1996 at the Takikawa Livestock Research Station. Estimates of direct heritabilities for weight traits from single-trait analyses increased with age in day from 0.15 to 0.31. On the contrary, estimates of maternal heritabilities decreased with age in day from 0.24 to 0.09. Additionally, estimates of direct-maternal genetic correlations for weight traits were changed from positive to negative with increasing age in day(0.21→-0.42). Estimates of direct heritabilities for reproduction traits were all low (0.03∼0.18) and for wool traits were all high (0.36∼0.60). Estimates of direct genetic correlations among weight traits (0.29∼0.92) and those among reproduction traits (0.19∼0.88) from multi-trait analyses were all positive. Additionally, estimates of direct genetic correlations between weight traits and reproduction traits (-0.01∼0.57) were almost positive. Estimates of direct genetic correlation between wool traits and weight or reproduction traits were wide range of value (-0.28∼0.51).

View full abstract

Genetic correlations between somatic cell score (SCS) and other traits (milk, fat, SNF and protein yields, and type traits) were estimated using test-day records from Hokkaido Dairy Cattle Milk Recording and Testing Association and conformation records from Hokkaido Holstein Agricultural Cooperation. The numbers of records used for estimation of genetic correlation in most type traits were 181291, 104105, and 30973 records on first to third lactation, respectively. The bi-variate statistical model contained additive genetic effects and residual errors as random effects, and they also contained fixed effects for herd-test-day, age of calving, linear regression on days after calving, and Wilmilk’s function of days after calving in somatic cell score and herd-classification, age of classification, stage of lactation, and classifier in type traits. Genetic correlations estimated between SCS and milk production traits were low (from -0.22 to 0.15), and were positive in the first lactation and negative in later lactations. Genetic correlations among SCS and conformation traits were also estimated. Signs of the correlations changed across the parities, most likely depending on the growth. Higher negative genetic correlations with SCS were estimated for udder depth (from -0.29 to -0.19) and for fore udder attachment (from -0.25 to -0.07). These conformation traits were associated with the lifetime production and herd life ; thus, genetic improvement of these conformation traits may reduce SCS, further increasing lifetime production.

View full abstract

P. salmoneostramineus was cultivated on unsterilized rice and wheat straws which were ground or chopped to investigate the effect of non-sterilization on the fiber composition and digestibility of the straws. Rice and wheat straws were chopped to 3 to 5cm length or ground to 1mm in size and then stuffed into a 450ml mayonnaise bottle. The grain spawn of P. salmoneostramineus was inoculated to unsterilized straws. As a control, P. salmoneostramineus was inoculated to sterilized straws. Wheat and rice straws were cultured at 20°C under semi-anaerobic conditions for 30 and 50 days, respectively. Then they were cultured for 30 days under aerobic conditions to generate fruit-body. The mycelia of P. salmoneostramineus spread 30 days after inoculation in all straws except in unsterilized chopped rice straw. The contents of organic matter and cellulose tended to be lower in unsterilized straws than those in sterilized straws, and those of the hemicellulose and lignin in unsterilized straws tended to be higher than in sterilized straw. Higher values of in vitro organic matter digestibility (OM digestibility), neutral detergent fiber digestibility (NDF digestibility) and gas production were obtained in sterilized straws and unsterilized ground wheat straws as compared with intact rice and wheat straws, and lower values were obtained in unsterilized chopped straws as compared with intact straws. Furthermore, OM and NDF digestibilities of unsterilized ground rice straw were greater than those of intact rice straw, but the gas production of unsterilized ground rice straw was lower than that of intact rice straw. To improve in vitro digestibility of straw cultured with P. salmoneostramineus under unsterilized conditions, it is important to crush the straw and suppress the weed-fungi activity, in order to have a better nutrition supply for basidiomycetes.

View full abstract

A new type pork sausage containing low (1.1%) fat with whipped egg white, potato starch and ginger was developed. The sausage contained 38.76% pork, 1.94% powdered egg white, 7.75% potato starch powder, 0.39% salt, 0.78% fresh ginger extract, and 50.39% water. It was cooked in a 100% water vapor with a steam convection oven at 80°C for 30min. Sensory evaluation by mastication and forth breaking loads, showed that the new product was tender and tasty, and bacteriological examination scores found less than 300 bacteria per 10g sample. It was clear, hygienic, and a healthy food especially for elders.

View full abstract

In order to determine the palatability factors characteristic to Nagoya Cochin meat, organoleptic tests and analysis of free amino acids were conducted in comparison with the meats of broiler and aigamo (crossbreed between duck and wild duck). The paired preference test for boiled thigh meats of Nagoya Cochin and broiler revealed that, while there was no difference in taste, Nagoya Cochin was significantly preferred in odor, texture and overall preference. The paired difference test for both meats indicated that, while there was no difference in umami intensity, the intensity of Nagoya Cochin-odor assumed to be specific for this species and hardness were significantly at a higher level for Nagoya Cochin. The paired difference test for the soups prepared from both meats revealed that broiler tended to be at a higher level in umami intensity and presented significantly a higher intensity of kokumi (body and continuity of taste). The analysis of the free amino acids of both soups indicated that broiler showed significantly a higher value in glycine, hydroxyproline, serine, asparagine, β-alanine, alanine and proline, while it tended to show a higher value in other amino acids and the sum of all amino acids as a molar basis. The paired difference test for the boiled meats of Nagoya Cochin thigh and aigamo breast revealed that, while Nagoya Cochin tended to be at a higher level in umami intensity, aigamo presented significantly a higher level in the intensity of aigamo-odor and hardness. Triangle difference test based on odor demonstrated that Nagoya Cochin meat patties were not discriminated from the patties of broiler meat (80%) mixed with aigamo meat (20%). Thus, it is concluded that the palatability factors of meats characteristic to Nagoya Cochin and aigamo are not a taste but a texture (a preferable chewiness) and specific odors having a high similarity between both meats, while broiler meats have a prominent property to give a soup rich in umami and kokumi.

View full abstract

The 6-7th rib of carcass cross section has been used in meat quality evaluation of beef in Japan. Marbling scores may have some discrepancy in different sections even for the same muscle. The aims of this study were to develop a prediction method of the BMS (Beef Marbling Standard) number by image analysis and to investigate the difference of the feature quantity of marbling in the 6-7th ribs and those in other cross sections. Digital images of the 6-7th cross section from 61 Holstein steers were used to predict the BMS number with a multiple regression equation. Additionally, digital images of the 4 cross sections, which were cut in 2.5cm intervals from the 6-7th cross section toward the lumbar, from 18 other Holstein steers were used to compare of the feature quantity of marbling in different cross sections. The ratio of marbling to rib eye area (FATPER), the coarseness of marbling and the shape of rib eye were considered as independent variables, and the BMS number evaluated by a grader was a dependent variable for the multiple regression analysis. Selected variables of the multiple regression equation for estimating the BMS number were FATPER, the area of the largest marbling particle, coarseness of a single marbling particle and rib eye area (R²=0.71). The most contributing variable in the prediction of BMS number was FATPER, and the partial regression coefficient was 0.54. From investigating the FATPER and the prediction BMS number in the 4 cross sections, one case was found in which there was a large difference in FATPER between adjacent cross sections (15.9%∼26.2%). However, there was only a slight difference in the prediction BMS numbers among the 4 cross sections (1.67∼2.17) in this case.

View full abstract

Vacuum drying is one method to adjust the water content of manure for composting. To clarify the effectiveness of this method, we adjusted the water content of manure from milk cows to 70% both in a vacuum drier and by mixing with sawdust. This manure was then composted by placing 11l each in a small experimental composter. We also investigated composting by dairy farmers who used a vacuum dryer to adjust water content. The results showed that fermentation temperature tended to be significantly higher for cow manure with water content adjusted using a vacuum dryer than for cow manure in which water content was adjusted using sawdust. In addition, at 3 weeks the organic material had decreased and stabilized in both the small composter experiment and the dairy farmer investigation. This manure showed improvements in germination rate and root length index, which indicate the degree of decomposition, after accumulation for 1-2 weeks, and it was judged that the compost could be used at 1 month. Adjustment of water content using a vacuum dryer has a lower processing cost than adjustment with sawdust. Moreover, since the volume of processed material is smaller after adjustment and the composting period can be shortened, it is thought that this method will allow for a smaller area to be used for composting facilities, and that it will be an effective new method for compost regulation.

View full abstract