The 134th Annual Meeting of Japanese Society of Animal Science
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Session Details

Oral Session5. Animal products technology

[IV-17]畜産物利用

Thu. Sep 17, 2026 9:00 AM - 11:50 AM JST
Thu. Sep 17, 2026 12:00 AM - 2:50 AM UTC
Venue IV (L204)
Chair: Yoshihito Suda, Ai Egusa, Toshiya Hayashi, Yuji Miyaguchi, Kenichiro Shimada, Saki Shimamoto
IV-17-01～IV-17-05：Yoshihito Suda, Ai Egusa
IV-17-06～IV-17-10：Toshiya Hayashi, Yuji Miyaguchi
IV-17-11～IV-17-15：Kenichiro Shimada, Saki Shimamoto
9:00 AM - 9:10 AM JST(12:00 AM - 12:10 AM UTC)

[IV-17-01]地鶏「長州黒かしわ」のもも肉の風味／味における食感と脂質の効果の検証

*Shohei Murata1, Akira Okazaki1 (1. Yamaguchi Agri.& For. Gen. Tech. Ctr.)
9:10 AM - 9:20 AM JST(12:10 AM - 12:20 AM UTC)

[IV-17-02]地鶏の長期飼育がもも肉の官能特性に及ぼす影響

*Saki Shimamoto1, Daichi Ijiri1, Miyu Kamimura2, Miori Shintaku1, Hisashi Takaiwa3, Akira Ohtsuka1 (1. Kagoshima Univ., 2. Kagoshima Univ. SKLV, 3. Hirakodori Farm)
9:20 AM - 9:30 AM JST(12:20 AM - 12:30 AM UTC)

[IV-17-03]カルノシンは死後の骨格筋環境下でミオシン-ATP間の結合を促す

*Toru Hayakawa1, Minami Okada1, Jun-ichi Wakamatsu1, Haruto Kumura1 (1. Hokkaido Univ.)
9:30 AM - 9:40 AM JST(12:30 AM - 12:40 AM UTC)

[IV-17-04]GC‐MSによる豚肉微量成分分析法の確立と貯蔵中の糖類動態の解明

*Mizuki Kaiduka1, Akari Arima2, Shou Hino3, Yasunobu Obayashi3, nagako Iwama3, Shouta Ishida4, Genya watanabe4, Ikuyo Nakajima4, Keisuke Sasaki4, Yuji Miyaguchi1 (1. Graduate School of Agriculture, Ibaraki Univ., 2. Ibaraki Prefecture, 3. Ibaraki Prefectural Livestock Research Center, 4. Institute of Livestock and Grassland Science, NARO)
9:40 AM - 9:50 AM JST(12:40 AM - 12:50 AM UTC)

[IV-17-05]アミノ酸比率法飼料におけるベタイン添加が豚肉の化学特性と官能特性に及ぼす影響

*Mamiko Adachi1, Yoshida Yuri1, Matsumoto Kazunori1, Kurata Yoshihiro2, Takada Setsuko2, Matsuhashi Tamako3, Shiraki Takuma3 (1. National Livestock Breeding Center, 2. Nara Agricultural Research and Development Center, 3. Kindai Univ.)
9:50 AM - 10:00 AM JST(12:50 AM - 1:00 AM UTC)

休憩

10:00 AM - 10:10 AM JST(1:00 AM - 1:10 AM UTC)

[IV-17-06]乾塩漬ハム製造中の亜鉛プロトポルフィリンIXの溶解性と色調との関連

*Haruka Abe1, Ricard Bou2, Jun-ichi Wakamatsu1 (1. Hokkaido Univ., 2. IRTA)
10:10 AM - 10:20 AM JST(1:10 AM - 1:20 AM UTC)

[IV-17-07]豚肉の流通過程が豚肉中のイノシン酸含有量に及ぼす影響

*Shoya Kobayashi1, Arima Akari2, Hino Kakeru3, Obayashi Yasunobu3, Iwama Nagako3, Ishida Shota4, Watanabe Genya4, Nakajima Ikuyo4, Sasaki Keisuke4, Miyaguchi Yuji1 (1. Ibaraki Univ., 2. Ibaraki prefecture, 3. Ibaraki Prefectural Livestock Research Senter., 4. Institute of Livestock Grassland Science, NARO)
10:20 AM - 10:30 AM JST(1:20 AM - 1:30 AM UTC)

[IV-17-08]豚腸内細菌による紅茶粕代謝と抗ウイルス活性を示す代謝産物の探索

*Yui Asano1, Eita Toyoshi1, Eri Mituyama2, Sayaka Ishihara2, Takato Takenouchi3, Toshitaka Odamaki2, Keita Nishiyama1, Haruki Kitazawa1 (1. Tohoku Univ., 2. MORINAGA MILK, 3. NARO)
10:30 AM - 10:40 AM JST(1:30 AM - 1:40 AM UTC)

[IV-17-09]ブタ小腸共培養系による抗ウイルス免疫応答時の上皮バリア恒常性評価

*Hina Yoshida1, Ryoko Shibata, Yoshiya Imamura1, Matsukawa Naomi2, Eiji Hishinuma2, Keita Nishiyama1, Haruki Kitazawa1 (1. Tohoku Univ., 2. Tohoku Univ. Megabank)
10:40 AM - 10:50 AM JST(1:40 AM - 1:50 AM UTC)

[IV-17-10]養豚生産の実態に関する一般消費者の理解度と属性の関連

*Tomononsuke Sakakura1, Yousuke Sasaki1 (1. Meiji Univ.)
10:50 AM - 11:00 AM JST(1:50 AM - 2:00 AM UTC)

休憩

11:00 AM - 11:10 AM JST(2:00 AM - 2:10 AM UTC)

[IV-17-11]高温乾燥キウイ添加飼料給与が豚肉の栄養特性に及ぼす影響～試験場と実証農場の比較～

*Yuta Nakamura1, Misaki Harada2, Masataka Yamamoto3, Atsushi Takahashi4, Fumina Ishioka4, Naoko Okada4, Kumiko Kawakita2, Shinichi Takenoyama1,2 (1. Graduate school of Minamikyushu University, 2. Faculty of Health and Nutrition, Minamikyushu University, 3. Tsuno town, 4. Miyazaki prefecture)
11:10 AM - 11:20 AM JST(2:10 AM - 2:20 AM UTC)

[IV-17-12]市販食肉製品の保存温度の違いによる腐敗原因菌の検出傾向

*Fuga Nanase1, Hiromitsu Togamori2, Fumiki Morimatsu1,3 (1. Graduate School of Sciences and Technology for Innovation, Tokushima University, 2. Faculty of Bioscience and Bioindustry, Tokushima University, 3. Center for Research Administration & Collaboration, Tokushima University)
11:20 AM - 11:30 AM JST(2:20 AM - 2:30 AM UTC)

[IV-17-13]ラマン分光法による牛筋肉内脂肪の評価の可能性

*Ryohei Watanabe1, Keisuke Sasaki1,2, Michiyo Motoyama3 (1. Tsukuba Univ., 2. NILGS, NARO, 3. NDSC, NARO)
11:30 AM - 11:40 AM JST(2:30 AM - 2:40 AM UTC)

[IV-17-14]食肉の筋線維タイプがメイラード反応に由来する香気成分の生成に及ぼす影響

*Rentaro Natsume1, Sayuki Hayashi1, Takahiro Suzuki2, Ryuichi Tatsumi2, Issei Yokoyama2 (1. Grad. Sch. Bioresource. Kyushu Univ., 2. Grad. Sch. Agr. Kyushu Univ.)
11:40 AM - 11:50 AM JST(2:40 AM - 2:50 AM UTC)

[IV-17-15]黒毛和種リブロースの脂肪交雑と遊離脂肪酸生成の関連

*Kammi Ogawa1, Honomi Okada2, Kensuke Nakayasu3, Yuji Miyaguchi1 (1. Graduate School of Agriculture, Ibaraki Univ, 2. Ibaraki Univ, 3. Ibaraki Prefectural Livestock Research Center)
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