{"created":"2024-06-18T03:47:28.865177+00:00","id":2007554,"links":{},"metadata":{"_buckets":{"deposit":"5ca394cb-0c37-49f2-a2e1-bceaefa50f97"},"_deposit":{"created_by":10,"id":"2007554","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2007554"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02007554","sets":["12:14:1716955633551"]},"author_link":[],"control_number":"2007554","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-03","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"7","bibliographicPageEnd":"27","bibliographicPageStart":"21","bibliographicVolumeNumber":"9","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":"Effect of temperature and growth on smoltification of underyearling masu salmon (Oncorhynchus masou) was studied using six different temperature regimes. Fertilized eggs were placed at three different temperatures, 9℃, 12°C, or 15℃ in late September, and after hatching fry were reared until late March, and then each treatment group was divided into two blocks. The first blocks were transferred respectively in three ponds at Nikko Branch whose temperature was about 9°C during the experiment. The second blocks were transferred to three ponds at Tochigi Pref. Fish. Exp. St. whose temperature ranged from 13.4℃ to 16.7°C (The average was about 15℃). The percentage of smolt produced in these treatment groups observed by early July were as follows: 9-9℃, 0%; 12-9℃, 57%; 15-9℃, 79%; 9-15℃, 0%; 12-15℃, 0%; 15-15℃, 12%. Thus, efficiency of smolt production was considerably improved by controlling the rearing temperatures during the early developmental stage. Average body length of smolt was larger than that of parr in each group. Average body length of smolt in 15-15℃ was largest, followed by that of 15-9℃ and of 12-9℃ in decreasing order. These results indicate that not only stimulated growth by rearing in high temperature in the early stage, but also other factor such as a cold water treatment may be necessary for efficient smolt production.","subitem_description_language":"en","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_radio_30":{"attribute_name":"item_10002_radio_30","attribute_value_mlt":[{"subitem_radio_item":"吉田","subitem_radio_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_9_21","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/2010350553","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":"佐藤, 良三","creatorNameLang":"ja"}],"familyNames":[{"familyName":"佐藤","familyNameLang":"ja"}],"givenNames":[{"givenName":"良三","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"渋谷, 隆之","creatorNameLang":"ja"}],"familyNames":[{"familyName":"渋谷","familyNameLang":"ja"}],"givenNames":[{"givenName":"隆之","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"阿久津, 梅二","creatorNameLang":"ja"}],"familyNames":[{"familyName":"阿久津","familyNameLang":"ja"}],"givenNames":[{"givenName":"梅二","givenNameLang":"ja"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"underyearling smolt; masu salmon; temperature; growth","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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":"飼育水温の違いによるサクラマス0年魚のスモルト化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"飼育水温の違いによるサクラマス0年魚のスモルト化","subitem_title_language":"ja"},{"subitem_title":"Smoltification of underyearling masu salmon (Oncorhynchus masou) at different temperatures.","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":"2007554","relation_version_is_last":true,"title":["飼育水温の違いによるサクラマス0年魚のスモルト化"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-03-31T02:04:55.392152+00:00"}