Nihon Chikusan Gakkaiho
Online ISSN : 1880-8255
Print ISSN : 1346-907X
ISSN-L : 1880-8255
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Volume 94, Issue 4
Displaying 1-4 of 4 articles from this issue
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Review Article
Technical Report
  • Deterministic computation of stochastic results from gene dropping simulation, by means of partial coancestry
    Tetsuro NOMURA
    2023 Volume 94 Issue 4 Pages 413-425
    Published: November 25, 2023
    Released on J-STAGE: December 08, 2023
    DOIhttps://doi.org/10.2508/chikusan.94.413
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    Gene dropping simulation （GDS） is a tool of pedigree analysis, in which unique alleles assigned to a founder under consideration are transmitted to descendants according to the Mendelian segregation rule, and then genotypes of current individuals are stochastically determined. GDS with a number of replicated runs gives useful information for management of genetic diversity, such as probability distribution of genotype and gene frequency with respect to the alleles assigned to the founder. The most serious disadvantage in practical application of GDS is that a huge number of replicated runs are required for obtaining reliable results. In this report, the author shows that outputs from GDS can be deterministically computed with partial coancestry. Several applications of the presented computational procedure to animal breeding are also given.

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  • Using Ultrasound Imaging system validity of cervical thymus cross-sectional area measurements in the evaluation of calf thymus growth
    Hanon OHBAN, Megumi ITOH, Kenichi WATANABE, Eiji TAKAHASHI
    2023 Volume 94 Issue 4 Pages 427-431
    Published: November 25, 2023
    Released on J-STAGE: December 08, 2023
    DOIhttps://doi.org/10.2508/chikusan.94.427
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    The aim of this study was to establish an index for evaluating calf thymus gland development using an ultrasound imaging system. We used calves (n=25) within 2 months of age. The thymus score was determined by palpation and cervical thymus cross-sectional area was measured using an ultrasound imaging system. Estimated body weight was obtained using a weight estimation scale. The actual thymus weight was measured at pathological autopsy. Single regression analysis was used to analyze the relationship between thymic score, cervical thymic cross-sectional area, and estimated body weight and thymic weight, respectively. The rank correlation coefficients were 0.84, 0.91, and 0.07, respectively, with P values of <0.01, <0.01, and 0.73, respectively. Both the thymic score and cervical thymic cross-sectional area showed sig-nificant correlations with thymic weight, but cervical thymic cross-sectional area was more strongly correlated with thymic weight than thymic score. The cervical thymus cross-sectional area is a continuous variable presented as an objective numerical value. Measurement of the cervical thymus cross-sectional area using an ultrasound imaging system allows anyone to accurately assess the thymus size in calves.

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  • Role of sugar and sugar alcohols in the wet-curing process of unheated meat products in Japan
    Kensuke YAJIMA, Youhei KAWABATA, Yasuhiro HASEGAWA, Naoyuki MAEDA, Tom ...
    2023 Volume 94 Issue 4 Pages 433-440
    Published: November 25, 2023
    Released on J-STAGE: December 08, 2023
    DOIhttps://doi.org/10.2508/chikusan.94.453
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    In Japan, glucose or sorbitol are used as curing compounds in the production of unheated meat products (Lachs Ham). However, the reason for their usage is unclear. This study aimed to investigate the effect of adding these sugars and use this information to control the quality of the final product. The wet brine method was performed for 1 week (168 hours) using three different brine solutions. All brines contained 15% (w/w) salt, 0.12% (w/w) lactic acid, 0.1% (w/w) sodium ascorbate, and 0.07% (w/w) sodium nitrite; this was used as the base for three brine solutions: one with 15% (w/w) glucose added, one with 15% (w/w) sorbitol and one with no added sugars. The muscle fibers of the cured meat in all samples swelled over time and their roundness increased. Particularly, glucose and sorbitol caused significant swelling. The thermal analysis using a differential scanning calorimeter revealed different behaviors with the addition of glucose or sorbitol and no sugars. The addition of glucose or sorbitol suppressed salt precipitation at low temperatures and contributed to more efficient curing and maintenance of the quality of frozen products after thawing.

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