{"created":"2023-07-25T08:10:24.877248+00:00","id":10301,"links":{},"metadata":{"_buckets":{"deposit":"b9770a61-f8c5-4fe2-a56b-e7b9a3d5421b"},"_deposit":{"created_by":18,"id":"10301","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"10301"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010301","sets":["70:72"]},"author_link":["126690"],"control_number":"10301","item_5_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2008-09-19","subitem_date_issued_type":"Issued"}]},"item_5_date_granted_54":{"attribute_name":"学位授与年月日 ","attribute_value_mlt":[{"subitem_dategranted":"2008-09-19"}]},"item_5_degree_grantor_53":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"鹿児島大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"17701","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_5_degree_name_42":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士(水産学)","subitem_degreename_language":"ja"},{"subitem_degreename":"Doctor of Philosophy in Fisheries Science","subitem_degreename_language":"en"}]},"item_5_description_17":{"attribute_name":"ファイル（説明）","attribute_value_mlt":[{"subitem_description":"博士論文全文, 博士論文要旨","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_5_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"連合農学研究科博士論文(水産学) ; 学位取得日: 平成20年9月19日","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"Dietary lipid source is an important factor for growth, physiology and muscle quality of fish. However, efficacy of vegetable oil such as soybean or palm oil as replacement of fish oil is unclear. The present study demonstrated the effect of vegetable oils on growth performance, physiology and muscle quality of red sea bream Pagrus major by the following experiments. \n1. Changes of physico-chemical properties of muscle during storage in wild and cultured red sea bream were compared for 48 hr. K-value at 48 hr was significantly higher in cultured than that in wild fish. Deterioration rate of muscle was faster in cultured than wild fish in terms of muscle pH. Rheological analysis indicated textures of wild fish were harder than those of cultured fish. Sensory scores of dorsal muscle were similar between wild and cultured fish. These results suggested quality changes in wild and cultured fish were similar within 48 hr after slaughter. \n2. Effects of dietary palm oil (P) and soya oil (S) as replacement of fish oil on growth performance were investigated. Test diets with different ratios of fish oil (F) and palm oil or soya oil (ratio of F: P or S= 10:0, 8:2, 6:4 and 4:6) were fed to juvenile red sea bream for 50 days. Growth performance and fatty acid compositions of test fish were determined after feeding trial. Results suggested that both palm oil and soya oil could be replaced at 40% of fish oil in diet. \n3. A 50-days feeding trial was conducted to evaluate the effects of combination of palm oil (P) with oxidized fish oil (Ox) on growth and oxidative stress status, with different ratios of dietary P and OF. Growth performances were not different in fish fed diet with Ox6F4P (60% oxidized fish oil to 40% palm oil), and suggested palm oil could be replaced 40% of oxidized fish oil. \n4. Further investigated effects of using suggested ratio of palm (40% replacement) and soya oil (40% replacement) for fish oil on physico-chemical properties and sensory analysis in fish. \nResults showed that there were significant differences among treatments on pH and k-value. \nHowever, sensory analysis showed that there was no significant differences among treatments and suggested that same muscle quality is held within 24h after slaughter both in palm and soya oil treatments. \nThese experiments clarified dietary vegetable lipid sources such as soybean or palm oil can be used for diet of red sea bream without quality loss of muscle, and suggested that replacement level for fish oil is around 40%.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_5_dissertation_number_55":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲連研第617号"}]},"item_5_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"カゴシマ ダイガク","subitem_publisher_language":"ja-Kana"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_5_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"660","subitem_subject_scheme":"NDC"}]},"item_5_text_52":{"attribute_name":"学位番号","attribute_value_mlt":[{"subitem_text_value":"連研第617号"}]},"item_5_version_type_14":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Komilus, Connie Fay","creatorNameLang":"en"},{"creatorName":"コミルス, コニー フェイ","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"diss_renken617_KOMILUS_20080919.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"diss_renken617_KOMILUS_20080919.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/10301/files/diss_renken617_KOMILUS_20080919.pdf"},"version_id":"82739349-1a3e-46d4-8dde-0e5e8b67abce"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-06-28"}],"displaytype":"detail","filename":"renken617.pdf","filesize":[{"value":"415.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"renken617","objectType":"abstract","url":"https://ir.kagoshima-u.ac.jp/record/10301/files/renken617.pdf"},"version_id":"f0f1d788-47f9-49df-8901-8ec3e4e5eda7"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"thesis","resourceuri":"http://purl.org/coar/resource_type/c_46ec"}]},"item_title":"EFFECT OF VEGETABLE OILS ON GROWTH PERFORMANCE AND QUALITY OF RED SEABREAM Pagrus major","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"EFFECT OF VEGETABLE OILS ON GROWTH PERFORMANCE AND QUALITY OF RED SEABREAM Pagrus major","subitem_title_language":"en"},{"subitem_title":"マダイの成長と品質に及ぼす飼料中植物油の影響","subitem_title_language":"ja"}]},"item_type_id":"5","owner":"18","path":["72"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-09-30"},"publish_date":"2011-09-30","publish_status":"0","recid":"10301","relation_version_is_last":true,"title":["EFFECT OF VEGETABLE OILS ON GROWTH PERFORMANCE AND QUALITY OF RED SEABREAM Pagrus major"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-01-11T03:04:07.271451+00:00"}