Nihon Chikusan Gakkaiho
Online ISSN : 1880-8255
Print ISSN : 1346-907X
ISSN-L : 1880-8255
Volume 92, Issue 2
Displaying 1-9 of 9 articles from this issue
Commentary
  • [in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...
    2021 Volume 92 Issue 2 Pages 131-139
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS
  • Yuka MAEDA
    2021 Volume 92 Issue 2 Pages 141-148
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS

    This study was conducted to determine the effects of a hot environment on productivity and to consider the strategies for heat stress management of Japanese Black fattening cattle. First, we investigated the effect of a hot environment on feeding performance and feed digestibility in Japanese Black fattening steers. The results demonstrated that heat influenced the productivity of Japanese Black fattening steers to differing degrees based on the fattening stages, and it reduced feed digestibility during the late fattening stage. In order to improve feed digestibility in Japanese Black fattening steers during the hot season in the late fattening stage, the effect of restricted feeding on feed digestibility and growth performance was examined. It was determined that restricted feeding reduced the adverse effects of a hot environment on feed digestibility, especially crude protein digestibility and nitrogen retention. Furthermore, to enhance the effect of restricted feeding on feed digestibility of steers, we evaluated the use of wood kraft pulp (KP) as a replacement concentrate on feed digestibility and rumen properties of Japanese Black fattening steers. Subsequent feed digestibility, especially fiber digestibility, was higher in steers fed the KP diet than in the controls. Increased fiber digestibility could be attributed to a decreased proportion of starch in the diet.

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Original Articles
  • Junpei KAWAKAMI, Toshimi BABA, Yusaku GOTOH, Taro OKA, Takayoshi KAWAH ...
    2021 Volume 92 Issue 2 Pages 149-158
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS

    This study aimed to investigate phenotypic and genetic change over year for the growth pattern of body measurements traits using 3,215 to 3,485 Holstein females born between 2004 and 2015. We calculated growth parameters and predictions at 12, 24, 36, 48 and 60 month age for five traits of body weight (BW), height (HT), hip width (HP), rump length (RP) and heart girth (HG) by fitting a non-linear growth models. We used their breeding values by a single-trait animal model in genetic analysis. Significant annual phenotypic and genetic changes for the growth parameter of mature size were found with 7.40kg/yr and 1.99kg/yr in BW, 0.29cm/yr and 0.19cm/yr in HT, 0.13cm/yr and 0.06cm/yr in RP, 0.79cm/yr and 0.27cm/yr in HG, while HP showed a notable change with the value of 0.11cm/yr in only a genetic aspect. A similar tendency was also observed for growth values at each month age, and the results indicated an increase of body size in recent years. Moreover, the results of both phenotypic and genetic analysis suggested that the maturing of BW and HG may be getting later.

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  • Chiho KAWASHIMA, Moeri KONDO, Rui HASEGAWA, Masaharu AZEGAMI, Juri OI, ...
    2021 Volume 92 Issue 2 Pages 159-168
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS

    This study examined the effects of the glycerol pellet supply during the close-up dry period in dairy cows. The peripartum metabolic status, postpartum disease, milk yield, and recovery of reproductive function were examined in 41 dry Holstein cows. Daily doses of 200 g of glycerol pellets containing 40 % glycerol (Gly group, n=20) or 200 g of placebo pellets without glycerol (Cnt group, n=21) were orally administered 21 days before the expected calving date through parturition. The rumen fill score (RFS) before calving did not change in the Gly group, but the RFS decreased gradually as the calving day approached (P<0.05) in the Cnt group. In the Gly group, the β-hydroxybutyrate acid (BHBA) blood concentration during 2 weeks prepartum was lower (P<0.05), and the body condition score (BCS) during 2 weeks prepartum (P<0.05) and 4 weeks postpartum (P=0.06) was higher. In addition, blood non-esterified fatty acid concentration during 4 weeks postpartum was tended to be higher (P=0.09) and blood γ-glutamyl transpeptidase activity at 4 and 4.5 week postpartum was higher (P<0.05) in Gly group than in Cnt group. The number of cows that developed ketosis after parturition did not differ between groups, although the Gly group cows with ketosis tended to have lower blood BHBA concentrations (P=0.07). There were no differences in the milk yield and recovery of reproductive function after parturition between groups. Administering 40 % glycerol pellets to dairy cows during the close-up dry period may help to maintain feed intake, improve hepatic lipidosis, proper maintaining of BCS, and alleviate ketosis symptoms.

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  • Genya WATANABE, Michiyo MOTOYAMA, Ikuyo NAKAJIMA, Keisuke SASAKI
    2021 Volume 92 Issue 2 Pages 169-180
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS

    Koku” is a Japanese word that is sometimes used when evaluating the sensory characteristics of meat. However, the perception of “koku” is affected by multiple sensory stimulations, making an investigation of “koku”-related sensory traits important for assessing the “koku” sensation of meat. To investigate this, we conducted a Web questionnaire on consumers and cooking workers. First, 43 meat dish names were presented to 300 consumers and 100 cooking workers, and they selected meat dishes which are better to have “koku.” As a result, 9 meat dishes were selected as the meat dishes which are better to have “koku.” After that, 500 consumers and 200 cooking workers selected the all taste sensory words which match the sensory characteristics of 9 meat dishes from 38 words. In the logit model analysis, we estimated the probability that each word will be selected in nine meat dishes. These values were subjected to principal component analysis, and “koku”-related sensory words were identified. This resulted in “sweet,” “horo-amai,” “honnori-amai,” “soy source flavor,” “atsumi-no-aru-aji,” “aftertaste,” “nohkoh,” “mattari,” “umami,” “fat taste,” and “shitsukoi” being estimated as “koku”-related sensory words in meat dishes.

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  • Keiichi SUZUKI, Tomohiko KOMATSU, Wataru MIZUNOYA
    2021 Volume 92 Issue 2 Pages 181-189
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS

    We examined the relationship between meat quality grade, sex of cattle, loin site, muscle fiber type, and chemical composition of Japanese Black beef. A total of 12 beef of meat quality grade 3, 4 and 5, were used. They include two heifers and two steers for each meat quality grade. Approximately 1kg of ribeye and sirloin from the 12 beef were sampled. These were frozen and stored after aging for 2 weeks after slaughter. The proportions of type I and type II muscle fibers, crude fat content, fatty acids, sugar components, Nucleic acid-related substances, free amino acids, and peptides were measured. With increasing meat quality grade, content of crude fat and oleic acid increased, and sugar components, inosinic acid, and Nucleic acid-related substances, and the content of many amino acids decreased significantly. There was no significant sex difference in muscle fiber type and chemical composition, and sirloin had a significantly higher proportion of oleic acid and monounsaturated fatty acids than ribeye. The percentage of type I muscle fibers showed a significant correlation of 0.50 with shear force value and 0.61 with glutamine. Our findings suggested that glucose, inosinic acid and Nucleic acid-related substances, and many amino acids decreased significantly as the crude fat content increased.

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  • Takeshi YASUE, Nozomi HIRAYAMA, Manami TAKEDA, Daisuke KOHARI, Tsuyosh ...
    2021 Volume 92 Issue 2 Pages 191-197
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS

    To examine the relationship that exists between humans and domesticated animals, the effects of a cattle rearing task on the psychological and physiological status of agricultural university students were investigated. The rearing task activities included : brushing, weight measurement, floor cleaning, and feeding, with each activity taking five minutes to complete. Both pre- and post-activity, five-minute rest was taken by the subjects. Heart rate and body axis acceleration of the students were measured continuously during the task. Salivary α-amylase (sAA) and stress response scale (SRS) were measured before and after the task as indicators of stress level. Spectral analysis of the R-R intervals of the electrocardiogram was conducted and LF/HF and HF nu, which are indicators of sympathetic and parasympathetic nerve activity, respectively, were compared among the rearing activities and between pre- and post-task. The sAA levels did not differ pre- and post-task, but SRS scores decreased significantly (P<0.01). Heart rate variability analysis showed no difference among activities in either LF/HF or HF nu. However, LF/HF was lower and HF nu was higher after brushing than before brushing (both P<0.05). This suggests that cattle brushing had a relaxing effect on the students.

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  • Yuichiroh SHIIBA, Ken-ichi TAKEDA, Kenichi MATSUSHIMA
    2021 Volume 92 Issue 2 Pages 199-204
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS

    Repellents that contain capsaicin are used as one of the measures against feeding damage due to deer ; however, their concentrations differ among deer animals. In this study, we investigated the effect of capsaicin concentration on the behavior of deer feeding. Four adult bred female deer were tested, and 8mL of habanero extract (control, 0% ; 0.062% ; 0.62% ; 6.2%) with different concentrations was sprayed on 300g of solid feed using the Latin square method, and the feeding behavior of deer was investigated. The results showed that the concentrations in the 0.62% and 6.2% treatments were significantly lower than those in the control and 0.062% treatment (P<0.05). It also, the difference was the same until the 3rd day after the start of the experiment, but on the 4th day, no significant difference was observed between the control, 0.062%, and 0.62% treatments. The tongue licking behavior was highest in the 6.2% treatments compared to the other treatment groups (P<0.05). Therefore, it was clarified that the habanero extract used in this study suppresses the feeding behavior of deer at a concentration of 0.62% or more, but when presented for 4 days or more, the effect may become accustomed.

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  • Shion YOSHIDA, Haruka YAMANO, Feiran WANG, Minoru KIJIMA, Seiichi KOIZ ...
    2021 Volume 92 Issue 2 Pages 205-212
    Published: May 25, 2021
    Released on J-STAGE: July 09, 2021
    JOURNAL FREE ACCESS

    In order to consider the following two points, the authors surveyed retailers, wholesalers and restaurants in Australia. First, to understand the current situation and prospects of production and export of Australian WAGYU, which competes in overseas markets with Japanese beef. Second, to consider the status of imported Japanese beef in Australia and the possibility of an increase in exports in the future. The export volume of WAGYU from Australia was about 10 times that of Japanese beef exports, and it was expected to continue to occupy a large position in the international market. Exports of Japanese beef to Australia resumed in 2018, but surveys in Australia showed that Japanese beef was rarely sold in retail stores and restaurants. The reasons for this were firstly, the high price; and secondly, the fact that marbling of Japanese beef is considered “greasy”. Therefore, it was concluded that it would be difficult to rapidly increase exports of Japanese beef in a short period of time in the near future. As a long-term strategy for the future, we suggest that it would be realistic to increase exports little by little by promoting Japanese methods of cooking using thin slices of beef such as sukiyaki and shabu-shabu.

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