{"created":"2024-06-18T03:45:46.798825+00:00","id":2007484,"links":{},"metadata":{"_buckets":{"deposit":"fdda39b1-a743-4254-9f96-052152a08ebc"},"_deposit":{"created_by":10,"id":"2007484","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2007484"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02007484","sets":["12:14:1716955633551"]},"author_link":[],"control_number":"2007484","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-09","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"8","bibliographicPageEnd":"42","bibliographicPageStart":"35","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"養殖研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of National Research Institute of Aquaculture","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Two feeding experiments were conducted in freshwater for 6 weeks to determine optimum levels of dietary protein and fat using fingerling chum salmon (mean body weight of 0.9 g) at 9.4°C and 16.3°C. In all cases, growth rate and feed efficiency increased and feeding rate declined, as dietary protein level increased from 23 to 47%. As dietary fat level (5, 10 and 14%) increased, feed efficiency improved and feeding rate dropped at both water temperatures. The fat levels showed no significant effect on growth rate at 9.4 °C, while the maximum growth rate was attained with 10% fat level at 16.3 °C. Thus, dietary fat requirements were considered to be 5 and 10% at 9.4 and 16.3 °C, respectively. Water temperature did not affect the protein requirement and the protein requirement at both water temperatures was estimated to be 43% with . 5% fat and 38% with 10% fat, based on body protein gain.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"体重約0.9gのシロザケ稚魚をエーテルで脱脂した北洋魚粉並びに粉末油脂(タラ肝油)を主成分とする飼料を用いて,水温9.4℃および16.3℃で6週間飼育し,飼料中のたん白質および脂質レベルが生長率,摂餌率,飼料効率,たん白質効率,たん白質増生量および体成分に与える影響を検討した。いずれの水温でも飼料中のたん白質含量の増加に伴ない,摂餌率は減少し,飼料効率および生長率は増加の傾向を示した。また飼料中の脂質レベルの増加により,摂餌率は減少し,飼料効率およびたん白質効率は増加した。生長率については,9.4℃ では脂質レベル間で差は認められなかったものの,16.3℃では脂質レベル10%および14%区は5%区よりも高い生長を示した。体成分に関しては,飼料中のたん白質含量の増加により,体たん白質の若干の増加,体脂質の減少傾向がみられた。また飼料中の脂脂レベルの増加により体脂質は明らかに増加した。たん白増生量の結果から判断して,いずれの水温においても飼料中のたん白質至適添加量は脂質5%レベルでは43%付近,10%レベルでは38%付近であると推定された。また脂質の添加量も9.4℃では5%,16.3℃では10%でほぼ要求を満たすものと考えられた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"養殖研究所","subitem_publisher_language":"ja"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"nria_k_2_35","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"日本農学文献記事索引(agriknowledge)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010250676","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN00245945","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"0389-5858","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"秋山, 敏男","creatorNameLang":"ja"}],"familyNames":[{"familyName":"秋山","familyNameLang":"ja"}],"givenNames":[{"givenName":"敏男","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"八木沢, 功","creatorNameLang":"ja"}],"familyNames":[{"familyName":"八木沢","familyNameLang":"ja"}],"givenNames":[{"givenName":"功","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"能勢, 健嗣","creatorNameLang":"ja"}],"familyNames":[{"familyName":"能勢","familyNameLang":"ja"}],"givenNames":[{"givenName":"健嗣","givenNameLang":"ja"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"dietary protein; dietary fat; water temperature; protein gain; fat deposition; chum salmon","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"シロザケ稚魚の飼料中のたん白質および脂質の至適添加量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"シロザケ稚魚の飼料中のたん白質および脂質の至適添加量","subitem_title_language":"ja"},{"subitem_title":"Optimum Levels of Dietary Crude Protein and Fat for Fingerling Chum Salmon","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1716955633551"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-06-18"},"publish_date":"2024-06-18","publish_status":"0","recid":"2007484","relation_version_is_last":true,"title":["シロザケ稚魚の飼料中のたん白質および脂質の至適添加量"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-03-26T05:24:26.631504+00:00"}