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Volume 83 (2012)
- Issue 4 Pages 335-
- Issue 3 Pages 271-
- Issue 2 Pages 117-
- Issue 1 Pages 1-
Volume 83, Issue 3
Displaying 1-5 of 5 articles from this issue
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Original Articles
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Akiyuki HONDA, Koichi SHIMAZAWA, Yoshitaka ONO2012 Volume 83 Issue 3 Pages 271-280
Published: August 25, 2012
Released on J-STAGE: February 25, 2013
JOURNAL FREE ACCESSThis experiment was designed to assess the effects of a low-protein diet including raw potato starch (RPS) on nitrogen excretion and ammonia emission in finishing pigs. Four castrated male pigs (WLD, 64.0kg) were used for a crossover nitrogen balance study, and another 8 castrated male pigs (WLD, 70.0kg) were for an ammonia emission study in the windowless pigpen. Pigs in each study were divided into two groups, the control group fed with a conventional fattening diet (CP15.7%) and the treatment group fed with a low-protein diet (CP11.6%) containing 20% RSP. Although the dietary treatment with low-protein RPS increased the fecal nitrogen content (P<0.01), the treatment reduced the urinary and total (urinary and fecal) nitrogen contents (P<0.01). The amount of in vitro ammonia emission from the excreta mixture was lower in the low-protein RPS treated pigs than in the control pigs (P<0.05). The ammonia concentration in the windowless pigpen was also less in the low-protein RPS feeding (P<0.01). There were no differences in the growth rate, feed intake and feed conversion ratio between the two experimental groups. These results suggested that RPS is an effective ingredient in the diet for pig fattening because it reduces the nitrogen excretion that is detrimental to the environment.View full abstractDownload PDF (819K) -
Haruka IKEGAMI, Naohiko KOBAYASHI, Tamako MATSUHASHI, Atsushi TAKEMOTO ...2012 Volume 83 Issue 3 Pages 281-290
Published: August 25, 2012
Released on J-STAGE: February 25, 2013
JOURNAL FREE ACCESSIdentification of protein biomarkers for assessment of meat quality during fattening of Japanese black beef cattle would improve the efficiency of a livestock production system. We have already constructed an integrated database system of Japanese Black cattle, where in the data include 43 items on 10,789 cattle (consisting mainly of carcass trait, sex, bloodlines etc.), and expression data and identification of protein spots by using two-dimensional gel electrophoresis and mass spectrometry, in order to determine the protein biomarkers. In this study, proteomic analysis on perirenal white adipose tissues of 252 randomly selected cattle was carried out and addressed the effects of gender and genetic background on the proteomic data. It was observed that 56 spots of proteins between steers and heifers were over- or under-represented (6.4 % of 879 spots), while only a few proteins (1.3-2.4%) were differentially expressed between two steer groups from four major sires. These results indicate that separation according to gender is necessary for selecting samples for proteome analysis but it is less necessary to classify different sire breeds.View full abstractDownload PDF (780K) -
Hironori SAKUMA , Kaoru SAITO , Taku SOWA , Sanae ASANO , Kimiko KOHIR ...2012 Volume 83 Issue 3 Pages 291-299
Published: August 25, 2012
Released on J-STAGE: February 25, 2013
JOURNAL FREE ACCESSThe purpose of this study is to investigate the effects of crude fat content and fatty acid composition on sensory characteristics of beef. Samples of M. longissimus dorsi were taken from the carcasses of 108 Japanese Black steers to determine physicochemical characteristics and to evaluate sensory characteristics by trained analytical panel. Monounsaturated fatty acid (MUFA) concentration was divided into two groups according to concentration, high level group (average of MUFA 59.6%) and low level group (51.2%), and was compared the sensory characteristics between the two groups. Only the sensory evaluation value of Sweet aroma of the high level group was significantly higher than that of the low level group. We also carried out bivariate regression analysis for each Sweet aroma and Oily aroma fitting three models with two independent variables which were crude fat content and one of the following : saturated fatty acid concentration, MUFA concentration or polyunsaturated fatty acid concentration. Partial regression coefficients of crude fat content to Oily aroma and Sweet aroma were both positive and significantly different from zero regardless of the models. On the other hand, only a partial regression coefficient of MUFA concentration to Sweet aroma was positive and significantly different from zero. These results indicate that crude fat content has a positive relationship to Sweet aroma and Oily aroma, and MUFA concentration positively affects Sweet aroma in sensory characteristics of aroma.View full abstractDownload PDF (656K)
Technical Reports
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Shinichi YAMADA, Kaoru SAITO, Taku SOWA, Hironori SAKUMA, Kimiko KOHIR ...2012 Volume 83 Issue 3 Pages 301-306
Published: August 25, 2012
Released on J-STAGE: February 25, 2013
JOURNAL FREE ACCESSEffect of freezing on physicochemical traits and sensory traits of beef in Japanese black steer was investigated. Both longissimus muscle from one Japanese black steer were used. The chilled sample was kept at 2° for 15 days after postmortem. The frozen sample was kept at 2° for 14 days after postmortem, frozen at -30°, and then thawed to 2° for 24 hours. The Warner-Bratzler shear force value and water holding capacity in the frozen sample were a little lower than in the chilled sample, and moisture and taste components such as free amino acids were also slightly lower, whereas there was no difference in fatty acid composition and TBARs values between the two samples. The sensory traits, in the frozen sample obtained lower score for juiciness than the chilled sample, but there was no difference in tenderness and flavor. These results suggest that freezing does not have much effect on sensory traits in beef from Japanese black steers and although it has a little effect on physical traits, there is no special problem in using frozen beef in sensory evaluation.View full abstractDownload PDF (442K) -
Hiromi KIMOTO-NIRA, Reiji AOKI, Keisuke SASAKI, Chise SUZUKI, Koko MIZ ...2012 Volume 83 Issue 3 Pages 307-313
Published: August 25, 2012
Released on J-STAGE: February 25, 2013
JOURNAL FREE ACCESSA single-blind placebo-controlled trial was conducted to evaluate the effect of a Lactococcus lactis strain H61 on the skin properties of women. Thirty-nine women volunteers age between 29 and 62 years were randomly assigned to take either a test food (potato starch) mixed with 60mg of heat-killed strain H61 (20 women, H61 group) or a placebo food (potato starch) (19 women, control group) daily for 4 weeks. The skin hydration in inner forearm and at lateral cheek, and texture, elasticity, lightness in cheek was determined at week 0 and 4. Results were analyzed against three age categories (20s-30s, 40s and 50s-60s). Skin hydration in inner forearm at 50s-60s was significantly higher than that at 40s, while hydration in cheek at 50s-60s was significantly higher than that at 20s-30s. Score for skin color at 20s-30s was significantly higher than that at 40s or 50s-60s. Compared to week 0, the skin hydration and score for skin color in cheek significantly increased, at week 4 while texture in cheek significantly decreased. Although none of the H61 treatments affected the parameters, changes in the skin hydration of cheek during experimental period decreased in the control group at 50s-60s, while it increased in the H61 group at 50s-60s. This study indicates that oral intake of strain H61 can improve the skin hydration of aged women. This strain would be useful for a high quality life of the increasing aging population.View full abstractDownload PDF (512K)
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