{"created":"2023-06-19T08:45:58.813952+00:00","id":4649,"links":{},"metadata":{"_buckets":{"deposit":"7d491696-40fc-4121-a758-e243cb459c4b"},"_deposit":{"created_by":14,"id":"4649","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4649"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004649","sets":["47:273:403"]},"author_link":[],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1959-09-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"85","bibliographicPageStart":"81","bibliographicVolumeNumber":"11","bibliographic_titles":[{"bibliographic_title":"京都府立大學學術報告. 農學","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of Kyoto Prefectural University. Agriculture","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"最近養鶏家の間で冬季特に厳寒期に卵黄が硬化し, 卵白との混和が不可能となる卵黄硬化卵(所謂スポンヂ卵)が多数発見されている。筆者等は卵黄硬化卵に関係があると思われるカポツク粕20%添加配合飼料と実際に卵黄硬化卵の産出が見られたと云う配合飼料を用いて卵黄硬化卵の産出試験を行い, 得た卵黄硬化卵についての一般所見, 卵黄の一般化学組成, 卵黄脂肪の特性について調査したのでその結果を報告する。(1) 0°∿3℃で貯蔵した場合, 正常卵の卵黄は硬化しなかつたが, 卵黄硬化卵は明らかに同温度で卵黄が硬化し, 卵白との混和も不可能であつた。又卵黄色も卵黄硬化卵の方が色が濃く橙色を帯びていた。但し温度が上昇すれば除々に軟化し, 間もなく正常卵と同様の性状・色沢を示すに至る。(2)卵黄の一般成分の内水分含量は卵黄硬化卵が正常卵のそれに比してやや低い値を示している。(3)卵黄硬化卵より抽出した卵黄脂肪の沃素価は正常卵のそれに比して低い値を示した。この点恐らく飼料中の飽和脂肪酸を含む油粕類が卵黄脂肪に影響を与えて沃素価を低めたものと思はれる。卵黄脂肪については更に燐脂質或は不鹸化物についての調査が必要であるが, 恐らく飽和脂肪酸を多く含む油粕類が飼料中に添加されると卵黄脂肪中の飽和脂肪酸の割合が多くなり, その結果沃素価の低い, 融点及び凝点の高い脂肪となるため0°∿3℃で卵黄が硬化したものと想像される。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Recently, the hardened yolk egg in the eggs, which were laied within a period of the coldest season or stored at 0°∿3℃, have been often observed by many poultry-men. Several investigators reported that such eggs are produced when the laying hens are fed on the ration containing about 15% of kapok oil meal. In the present study, the differences of the broken-out appearence at 0°∿3℃, the chemical composition of the egg yolk and the property of the yolk fat between the hardened yolk egg and the normal egg were observed. Three groupes of S.C. White Leghorn hens were placed on the following ration during six weeks : (1) basal ration (control); (2) basal ration containing 20% kapok oil meal (lot I); (3) commercial mixed feed by which were produced really a number of hardened yolk eggs (lot II). The eggs were collected after a week, and all of them were held at 0°∿3℃ for one day before the investigations. The results are summarized as follows : (1) Broken-out appearence at 0°∿3℃ : the color of the hardened yolk (lot I and lot II) was much darker than that of the normal (control). The hardened yolk was so much hard that the egg white and yolk were never mixed even if when they were violently beated. However, when the hardened yolk was placed under the warm temperature in the room for some time, there was no difference between the hardened yolk and the normal. (2) Chemical composition of the yolk; the water content of the hardened yolk was lower than that of the normal, but the other contents were not differed from those in the normal yolk. (3) Property of the yolk fat : the iodine value of the hardened yolk fat was lower than that of normal. It is considered that the content of the saturated fatty acids in yolk of egg increased as show by change in the iodine value, when the hens are fed excessively on the meal, such as the kapok oil meal, palm oil meal, coconut oil meal, which contains relatively much saturated fatty acids. Accordingly, the yolk of egg may have hardened at 0°∿3℃. because both the melting point and freezing point were heigher as a result of the increase of these fatty acids.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062275","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00757373","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"国松, 豊","creatorNameLang":"ja"},{"creatorName":"クニマツ, ユタカ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"川勝, 剛","creatorNameLang":"ja"},{"creatorName":"カワカツ, ツヨシ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"KUNIMATSU, YUTAKA","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"KAWAKATSU, TSUYOSHI","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000078648.pdf","filesize":[{"value":"537.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000078648.pdf","url":"https://kpu.repo.nii.ac.jp/record/4649/files/KJ00000078648.pdf"},"version_id":"48ca0eb1-7d9d-47b7-8a9c-84ad80daa310"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"低温時に硬化する卵黄についての研究(予報)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低温時に硬化する卵黄についての研究(予報)","subitem_title_language":"ja"},{"subitem_title":"Studies on the egg of hardened yolk in the low temperature. (Preliminary report)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"14","path":["403"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"4649","relation_version_is_last":true,"title":["低温時に硬化する卵黄についての研究(予報)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-12-26T01:43:22.582534+00:00"}