The 131st Annual Meeting of Japanese Society of Animal Science
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Session Details

口頭発表5. 畜産物利用

畜産物利用

Wed. Sep 20, 2023 9:00 AM - 11:50 AM JST
Wed. Sep 20, 2023 12:00 AM - 2:50 AM UTC
Venue 11 Lecture Room 35
Chairperson: Keisuke Sasaki, Jun-ichi Wakamatsu, Mai Imanari, Shuji Ueda, Naoyuki Maeda
XI-20-01～XI-20-04：Keisuke Sasaki
XI-20-05～XI-20-07：Jun-ichi Wakamatsu
XI-20-08～XI-20-10：Mai Imanari
XI-20-11～XI-20-13：Shuji Ueda
XI-20-14～XI-20-17：Naoyuki Maeda
9:00 AM - 9:10 AM JST(12:00 AM - 12:10 AM UTC)

[XI-20-01]系統の異なる黒豚肉における脂肪の調査

*Keiichi Kato1, Yusuke Nakada1, Yukio Okada1, Masaki Iwamoto1, Hiroyuki Tanji1, Shuji Ueda2 (1. Prima Meat Packers, Ltd., 2. Kobe Univ.)
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9:10 AM - 9:20 AM JST(12:10 AM - 12:20 AM UTC)

[XI-20-02]質量分析を用いた黒毛和種牛肉の原産地国判

*SHUJI Ueda1, Yunosuke Goto2, Yasuharu Takashima2, Takeshi Suzuki1, Chiaki Kitamura1, Itsuko Fukuda1, Yasuhito Shirai1 (1. Kobe Univ. Agri., 2. Food and Agricultural Materials Inspection Center)
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9:20 AM - 9:30 AM JST(12:20 AM - 12:30 AM UTC)

[XI-20-03]国産子実トウモロコシ含有の配合飼料給与が肥育後期豚の肉質に及ぼす影響

*Mai Imanari1, Daisuke Kuno2, Motoshi Jurou2, Genki Tanaka3, Shiho Shinozaki3, Eiko Thono4 (1. Kyushu Okinawa Agricultural Research Center, NARO, 2. Frieden Co., Ltd., 3. JA ZEN-NOH KITANIHON KUMIAI Feed Co., Ltd., 4. Tohoku Agricultural Research Center, NARO)
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9:30 AM - 9:40 AM JST(12:30 AM - 12:40 AM UTC)

[XI-20-04]豚肝臓懸濁液における亜鉛プロトポルフィリンIXの形成はなぜ酸素により阻害されないのか？

*Haruka Abe1, Toru Hayakawa1, Haruto Kumura1, Jun-ichi Wakamatsu1 (1. Hokkaido Univ.)
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9:40 AM - 9:50 AM JST(12:40 AM - 12:50 AM UTC)

[XI-20-05]静岡県内に生息するニホンジカ肉の食資源化 ー胃内容物とシカの食肉特性の関連についての検討ー

*Yayoi Ishibashi1, Masataka Ohashi2, Chizuru Yayota3, Hikaru Ogi1, Naoko Otsuki1, Yoko Ichikawa1 (1. University Of Shizuoka, 2. Forestry and Forest Products Research Center, Shizuoka Prefectural Research Institute of Agriculture and Forestry, 3. FFPRI)
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9:50 AM - 10:00 AM JST(12:50 AM - 1:00 AM UTC)

[XI-20-06]野生鹿肉のLatilactobacillus sakei No.23株による発酵性と鹿肉製品特性の検討

*Saki Mori1, Wataru Mizunoya1, Shiro Takeda1 (1. Azabu Univ.)
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10:00 AM - 10:10 AM JST(1:00 AM - 1:10 AM UTC)

[XI-20-07]加熱調理方法が地鶏「長州黒かしわ」とブロイラーのもも肉の理化学特性に与える影響

*Shohei Murata1 (1. Yamaguchi Agri.& For. Gen. Tech. Ctr.)
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10:10 AM - 10:20 AM JST(1:10 AM - 1:20 AM UTC)

[XI-20-08]煮牛肉の「甘い香り」に寄与する香気成分の探索

*Noriaki Shoji1, Masataka Komatsu1 (1. Yamagata Pref)
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10:20 AM - 10:30 AM JST(1:20 AM - 1:30 AM UTC)

[XI-20-09]黒毛和種牛肉に適した「匂い」評価用語の分析型官能評価を用いた検証

*Keisuke Sasaki1, Karin Akada1, Shota Ishida1, Genya Watanabe1, Masaya Komatsu2, Motoyama Michiyo1, Takumi Narita1, Saki Shinoda3, Hiroki Sakurai4, Yuji Miyaguchi3, Atsushi Asano4, Ikuyo Nakajima1 (1. Institute of Livestock and Grassland Science, NARO, 2. Hokkaido Agricultural Research Center, NARO, 3. Ibaraki Univ., 4. Tsukuba Univ.)
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10:30 AM - 10:40 AM JST(1:30 AM - 1:40 AM UTC)

[XI-20-10]牛肉の熱水抽出物のクロマトグラフィ分画および風味の解析

*Moeka Kuno1, Riku Morikawa2, Yuko Yoshinaga2, Chika Saito2, Shoko Sawano2, Shiro Takeda1, Wataru Mizunoya1 (1. Azabu Univ., 2. Azabu Univ)
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10:40 AM - 10:50 AM JST(1:40 AM - 1:50 AM UTC)

[XI-20-11]溶媒抽出法を用いた和牛肉の揮発性化合物に及ぼす長期熟成の影響

*Takashi Kondo1, Kensuke Nakayasu2, Yasuki Ogawa3, Yuji Miyaguchi3 (1. Grad. Sch. Agr., Ibaraki Univ., 2. Ibaraki Pre. Liv, 3. Ibaraki Univ.)
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10:50 AM - 11:00 AM JST(1:50 AM - 2:00 AM UTC)

[XI-20-12]豚肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定

*Shota Ishida1, Hiroki Sakurai2, Karin Akada1, Masaya Komatsu3, Genya Watanabe1, Saki Shinoda4, Michiyo Motoyama1, Ikuyo Nakajima1, Yuji Miyaguchi4, Yuuichiro Wakiya5, Atsushi Asano2, Keisuke Sasaki1 (1. Institute of Livestock and Grassland Science, NARO, 2. Faculty of Life and Environmental Sciences, Tsukuba Univ., 3. Hokkaido Agricultural Research Center, NARO, 4. College of Agriculture, Ibaraki Univ., 5. Saga Livestock Research Laboratory)
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11:00 AM - 11:10 AM JST(2:00 AM - 2:10 AM UTC)

[XI-20-13]訓練されていないパネルによる鶏肉エキスにおけるグルタミン酸の弁別閾値の解析

*Genya WATANABE1, Shota ISHIDA1, Karin AKADA1, Masaya KOMATSU2, Saki Shinoda3, Hiroki SAKURAI4, Michiyo MOTOYAMA1, Ikuyo NAKAJIMA1, Yuji MIYAGUCHI3, Atsushi ASANO4, Keisuke SASAKI1 (1. Institute of Livestock and Grassland Science, NARO, 2. Hokkaido Agricultural Research Center, NARO, 3. Ibaraki University, 4. University of Tsukuba)
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11:10 AM - 11:20 AM JST(2:10 AM - 2:20 AM UTC)

[XI-20-14]慢性スコポラミン投与モデルにおける塩麹浸漬ささみ肉のうつ病予防効果の検証

*Akihiro Kawakita1, Toshiya Hayashi2, Mao Nagasawa2 (1. Graduate School of Agriculture, Meijo University, 2. Faculty of Agriculture, Meijo University)
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11:20 AM - 11:30 AM JST(2:20 AM - 2:30 AM UTC)

[XI-20-15]加齢時の低タンパク質栄養改善における食肉摂取の有効性

*Ai Egusa SAIGA1, Kaho Saida1 (1. Nippon veterinary and life science university)
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11:30 AM - 11:40 AM JST(2:30 AM - 2:40 AM UTC)

[XI-20-16]食生活における価値観や動物福祉意識が培養肉の購買意向に及ぼす影響

*Yosuke Chomei1 (1. Hiroshima Univ.)
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11:40 AM - 11:50 AM JST(2:40 AM - 2:50 AM UTC)

[XI-20-17]シロアリを摂取したニワトリの鶏卵に対する喫食意思に影響を与える心理的要因について

*Soichiro Nakamura1, Yoko Tsukahara1, Yosuke Chomei2, Hajime Kumagai1, Hiroyuki Hirooka1 (1. Kyoto Univ., 2. Hiroshima Univ.)
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