Authorship：Lead author,　Corresponding author   Language：Japanese   Publishing type：Research paper (scientific journal)  

CiNii Article

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DOI： 10.3177/jnsv.65.S117

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japan Poultry Science Association  

Here, we investigated whether the optimal threonine (Thr) to lysine (Lys) ratio in high Lys diet improves the growth performance of modern broiler chickens at finisher period and determined the possible mechanism underlying improvement in the growth performance of chickens fed with high Lys or Lys + Thr diet using metabolome analyses. Eighteen 21-day-old chickens housed in individual cages were randomly divided into three groups of six chickens fed with different diets as follows: control diet, high Lys diet (150% Lys content of National Research Council requirement), and high Lys + Thr diet (0.68 of Thr/Lys in high Lys diet). Body weight gain (BWG) increased in chickens receiving high Lys diet as compared with those fed with the control diet (P<0.05); no significant difference was observed in BWG of chickens from high Lys + Thr and high Lys groups. Feed conversion ratio (FCR) was lower in chickens fed with high Lys or high Lys + Thr diet than in those on the control diet. Serotonin concentration increased in the plasma of chickens fed with high Lys diet as compared to those fed with other diets. A negative correlation was observed between plasma serotonin concentration and FCR. These results provide the first evidence on the use of high Lys in broiler diets to reduce FCR during finisher period, which may be associated with change in plasma serotonin concentration. These findings suggest that high Lys content in finisher diet, but not high Thr + Lys diet, may affect the peripheral serotonergic metabolism and improve FCR. Thus, plasma serotonin may serve as a biomarker of FCR in broilers.

DOI： 10.2141/jpsa.0180104

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japan Poultry Science Association  

Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor in eggs cooked into half-cooked egg yolks, and decreased the creamy odor, smoothness and moisture of eggs cooked into custard puddings. However, a statistical interaction between rice-feeding and production farm was not observed in every sensory attribute. These findings indicated that replacing corn with unhulled whole rice grain in diets for laying hens alters the sensory attributes of eggs.

DOI： 10.2141/jpsa.0180082

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Authorship：Corresponding author   Language：Japanese   Publisher：日本味と匂学会  

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：日本食品科学工学会  

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Language：Japanese   Publisher：新潟大学教育・学生支援機構  

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：JAPAN POULTRY SCIENCE ASSOC  

Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables avian species to accelerate the glycation of proteins and amino acids with glucose. Although varying dietary crude protein (CP) levels alter plasma concentrations of proteins and amino acids, the influence of varying CP levels on the glycation of plasma proteins and amino acids has not been studied so far. In the present study, therefore, glycation of albumin, tryptophan and valine in the plasma of chickens fed diets with varying CP levels (0, 10, 20, 40 and 60%) was examined. At the end of the experimental period, blood samples were collected and plasma concentrations of glycoalbumin, glycated tryptophan (tryptophan-Amadori product and (1R, 3S) - 1 - (D - gluco - 1, 2, 3, 4, 5 - pentahydroxypentyl) - 1, 2, 3, 4 - tetrahydro - beta - carboline - 3 - carboxylic acid (PHP-TH beta C)), and valine-Amadori product were measured. Although plasma albumin concentration was reduced along with the decrease in dietary CP levels from 20% to 0%, glycoalbumin in the plasma was increased under such dietary conditions. Similar increase in the ratios of tryptophan-Amadori product to tryptophan and valine-Amadori product to valine in the plasma of chickens fed a protein-free diet was observed. These results suggest that dietary protein deficiency might enhance the non-enzymatic glycation of plasma proteins and amino acids in chickens.

DOI： 10.2141/jpsa.0160146

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：家畜栄養生理研究会  

J-GLOBAL

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Blackwell Publishing  

Taste is a crucial factor of meat quality, and amino acids are important taste-active components in meat. Here, the effects of dietary lysine (Lys) content on taste-active components in meat, especially free glutamate (Glu), were investigated. Twenty-eight-day-old broilers (Gallus gallus) were fed diets with graded Lys content of 90% or 100% of the recommended Lys requirement, (according to the National Research Council,) for 10 days. Free amino acid content in meat and sensory scores of meat soup were estimated. Free Glu content, the main taste-active component of meat, was significantly increased by a reduction of dietary Lys. Compared with the Lys 100% group (control), free Glu concentrations of meat were increased by 35.7% in the Lys 90% group (P &lt
0.05). In addition, free glycine, valine, isoleucine, leucine, histidine and threonine concentrations of meat were significantly increased in the Lys 90% group (P &lt
0.05). Sensory evaluation of meat soup made from the Lys 100% and 90% groups indicated different meat tastes. Sensory scores of taste intensity, umami and kokumi tastes were significantly higher in the Lys 90% group. These results suggest that a reduction of dietary lysine increased free glutamate content in meat and improved its taste.

DOI： 10.1111/asj.12577

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Language：English   Publisher：KARGER  

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DOI： 10.1080/09168451.2016.1166932

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DOI： 10.1017/S0007114516003512

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Language：English   Publishing type：Research paper (international conference proceedings)   Publisher：International Congress of Meat Science and Technology  

153

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Language：English   Publishing type：Research paper (international conference proceedings)   Publisher：Asian Conference of Nutrition  

5.25

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Blackwell Publishing  

Carnosine (β-alanyl-L-histidine) and anserine (β-alanyl-1-methyl-L-histidine) are dipeptides mainly found in skeletal muscle and brain of many vertebrates, and particularly high concentrations are observed in chicken pectoral muscles. It was reported that these peptides have many functions, such as antioxidant activity. In this study, we examined the effect of different levels of dietary histidine on carnosine and anserine contents in broiler muscles. The 14-days-old female Chunky strain broilers were given feeds containing three different levels of histidine
67% (Low-His), 100% (Control) and 200% (High-His) of histidine requirement according to the NRC (1994). Chicks were fed experimental diets for 10 days. Both dipeptides in muscle were significantly decreased. In particular, carnosine was not detected at all in the Low-His group and was significantly increased in the High-His group. Both dipeptides were not detected in plasma. These results indicated the possibility to produce chicken meat with enhanced amount of these dipeptides by high histidine feeding.

DOI： 10.1111/asj.12322

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DOI： 10.1111/asj.12322

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Language：English   Publishing type：Research paper (international conference proceedings)   Publisher：Asian Conference of Nutrition  

PS-02-p-006

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Blackwell Publishing  

Regulation of taste is important for improving meat quality and glutamate (Glu) is one of the important taste-active components in meat. Here, the effects of dietary lysine (Lys) content on taste-active components in meat, especially free Glu, were investigated. Fourteen-day-old broiler chicks (Gallus gallus) were fed on diets containing 100% or 150% of the recommended Lys content for 10 days. Concentrations of free amino acids in plasma, muscle and liver were measured. The levels of messenger RNAs (mRNAs) for enzymes related to Glu metabolism were determined in muscle and liver. The concentration of muscle metabolites was also determined. The free Glu content in muscle of chicks fed the Lys150% diet was increased by 44.0% compared with that in chicks fed the Lys100% diet (P&lt
0.01). The mRNA level of lysine α-ketoglutarate reductase, which is involved in Lys degradation and Glu production, was significantly increased (P&lt
0.05) in the Lys150% group. Metabolome analysis showed that the Lys degradation products, muscular saccharopine, pipecolic acid and α-aminoadipic acid, were increased in the Lys150% group. Our results suggest that free Glu content in muscle is regulated by Lys degradation. These results suggest that a short-term feeding of high-Lys diet could improve the taste of meat.

DOI： 10.1111/asj.12321

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DOI： 10.1111/asj.12321

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Language：English   Publishing type：Research paper (scientific journal)  

© 2015, Japan Poultry Science Association. When tryptophan is glycated with glucose, it results in forming two types of glycated tryptophan, glucosetryptophan Amadori product and (1R, 3S)-1-(D- gluco-1,2,3,4,5-pentahydroxypentyl)-1,2,3,4-tetrahydro-β-carboline- 3-carboxylic acid (PHP-THβC). Hyperglycemia and high body temperature in avian species are supposed to elevate the concentration of glycated tryptophan in the plasma of chickens fed tryptophan-excess diets. However, plasma concentrations of both glucose-tryptophan Amadori product and PHP-THβC have not been determined so far. Young chickens were fed tryptophan-excess diets (1, 2 or 3% excess) for 14 or 21 days, and plasma concentrations of two types of glycated tryptophan were measured using liquid chromatograph mass spectrometer (LC/MS). In the present study, we successfully detected and quantified both glucose-tryptophan Amadori product and PHP-THβC in the plasma, which revealed that plasma concentrations of glucose-tryptophan Amadori product and PHP-THβC were approximately 1 and 2-4 μM, respectively. Furthermore, plasma concentrations of glycated tryptophan compounds significantly correlated to that of plasma tryptophans, and total amount of both glycated tryptophan compounds was almost 10% of plasma tryptophan.

DOI： 10.2141/jpsa.0130185

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J-GLOBAL

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Wiley  

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Language：Japanese   Publishing type：Research paper (scientific journal)  

CiNii Article

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Authorship：Lead author,　Corresponding author   Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：The Japanese Association for the Study of Taste and Smell  

CiNii Article

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Other Link： http://search.jamas.or.jp/link/ui/2016009998

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Blackwell Publishing  

We evaluated effects of dietary supplementation with astaxanthin (Ax)-rich yeast, Phaffia rhodozyma (Xanthophyllomyces dendrorhous), on broiler chicken meat quality. Fourteen-day-old female Ross broilers were divided into three groups: control group, Ax-free diet
Ax 10 group, 10mg/kg Ax diet
and Ax 20 group, 20mg/kg Ax diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48h postmortem for Ax 20 samples (P&lt
0.05) and for b* values in Ax 20 and Ax 10 groups (P&lt
0.05). Cooking loss decreased in the Ax 20 group (P&lt
0.05). After 120h aging, contents of several free amino acids and total free amino acid content of Ax 20 group were significantly higher than the control (P&lt
0.05). In sensory evaluation, meat texture attributes improved significantly in the Ax 20 group (P&lt
0.01). No significant changes occurred in flavor attribute scores of meat soup from the Ax 20 group compared with the control even though most assessors preferred meat soup from the Ax 20 group. Overall, Ax-rich yeast in the diet improves broiler chicken meat quality.

DOI： 10.1111/asj.12221

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：WILEY-BLACKWELL  

We evaluated effects of dietary supplementation with astaxanthin (Ax)-rich yeast, Phaffia rhodozyma (Xanthophyllomyces dendrorhous), on broiler chicken meat quality. Fourteen-day-old female Ross broilers were divided into three groups: control group, Ax-free diet; Ax 10 group, 10mg/kg Ax diet; and Ax 20 group, 20mg/kg Ax diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48h postmortem for Ax 20 samples (P&lt;0.05) and for b* values in Ax 20 and Ax 10 groups (P&lt;0.05). Cooking loss decreased in the Ax 20 group (P&lt;0.05). After 120h aging, contents of several free amino acids and total free amino acid content of Ax 20 group were significantly higher than the control (P&lt;0.05). In sensory evaluation, meat texture attributes improved significantly in the Ax 20 group (P&lt;0.01). No significant changes occurred in flavor attribute scores of meat soup from the Ax 20 group compared with the control even though most assessors preferred meat soup from the Ax 20 group. Overall, Ax-rich yeast in the diet improves broiler chicken meat quality.

DOI： 10.1111/asj.12221

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：ACADEMIC PRESS INC ELSEVIER SCIENCE  

Autophagy is the intracellular bulk degradation process to eliminate damaged cellular machinery and to recycle building blocks, and is crucial for cell survival and cell death. Amino acids modulate autophagy in response to nutrient starvation and oxidative stress. We investigated the relevance of reactive oxygen species (ROS) production on the regulation of autophagy using amino acids, both as a mixture and individually, in rat hepatoma H4-II-E cells. Nutrient starvation elevated ROS production and stimulated autophagy. Treatment with complete (CAA), regulatory (RegAA) and non-regulatory (NonRegAA) amino acid mixtures showed significant suppression of ROS production, whereas only CAA and RegAA exhibited significant suppression of autophagy, suggesting a dissociation of the two responses. The effects of individual amino acids were examined. Leucine from RegAA decreased ROS production and suppressed autophagy. However, methionine and proline from RegAA and arginine, cystine and glutamic acid from NonRegAA suppressed autophagy with an opposite increase in ROS production. Other amino acids from the NonRegAA group showed stimulating effects on ROS production without an autophagic response. Arginine's effect on autophagy suppression was not blocked by rapamycin, indicating an mTOR-independent pathway. Inhibitor studies on arginine-regulated autophagy may indicate the involvement of NO pathway, which is independent from ROS and mTOR pathways. (c) 2014 Elsevier Inc. All rights reserved.

DOI： 10.1016/j.bbrc.2014.01.117

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DOI： 10.3177/jnsv.60.300

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Publishing type：Research paper (scientific journal)   Publisher：Cambridge University Press (CUP)  

The effect of rice protein (RP) on diabetic nephropathy in non-obese, spontaneous type 2 diabetic Goto–Kakizaki (GK) rats was investigated. GK rats at 7 weeks of age were fed 20 % RP or casein (C) in standard or high-sucrose diets for 10 weeks. Plasma total cholesterol, TAG, alkaline phosphatase (ALP), adiponectin, creatinine and urinary albumin excretion (UAE) were measured and renal histology was evaluated. Compared with C, RP lowered plasma TAG and improved plasma adiponectin levels in GK rats fed the standard diet (P&lt; 0·05), and also lowered total cholesterol and ALP in high-sucrose-fed GK rats (P&lt; 0·05). RP markedly suppressed the sharp increase in UAE when GK rats were fed high-sucrose diets (P&lt; 0·05), and prevented glomerular mesangial matrix expansion in the deep renal cortex near the corticomedullary junction (P&lt; 0·05). These results strongly indicate that dietary RP can ameliorate the progression of diabetic nephropathy at an early stage compared with C.

DOI： 10.1017/S0007114513000354

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Language：English   Publishing type：Part of collection (book)   Publisher：Pan Stanford Publishing Pte. Ltd.  

Meat taste is an important sensory characteristic in meats such as beef, pork, and chicken. Substances with a low molecular weight that are water soluble, such as glutamic acid, inosinic acid, and peptides, have been identified as taste active and/or taste enhancing in meat. However, meat is a complex food, and the subjectivity and low reproducibility of sensory evaluations have often been criticized in investigations of the taste characteristics of meat. In this chapter, we discuss applications of a taste-sensing system for the objective analysis of taste characteristics of meat. In chicken meat, umami and changes in sourness caused by new-feeding systems were detected by a taste-sensing system. The taste-sensing system detected unique taste characteristics among different muscle parts of beef and also detected the differences in taste between pork breeds. In addition, the function of novel sourness-suppressing peptides added to cooked pork was analyzed using a taste-sensing system. Taste-sensing systems are a functional tool for the analysis of meat taste and for the investigation of novel taste-active and/or taste-enhancing factors in muscle foods.

DOI： 10.4032/9789814303422

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Language：English   Publishing type：Research paper (international conference proceedings)   Publisher：European Federation of World's Poultry Science  

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Language：English   Publishing type：Research paper (international conference proceedings)   Publisher：European Federation of World's Poultry Science  

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：TAYLOR & FRANCIS LTD  

In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.

DOI： 10.1080/08957959.2013.783029

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Language：English   Publishing type：Research paper (scientific journal)  

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Language：English   Publisher：FEDERATION AMER SOC EXP BIOL  

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Language：Japanese   Publisher：(公社)日本畜産学会  

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Language：English   Publishing type：Research paper (scientific journal)  

When tryptophan is glycated with glucose, it results in forming two types of glycated tryptophan compounds, glucose-tryptophan Amadori product and (1R, 3S)-1-(D-gluco-1,2,3,4,5-pentahydroxypentyl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (PHP-THβC). As hyperglycemia and high body temperature are the characteristics in avian species, these are supposed to elevate the concentration of glycated tryptophan compounds in the plasma of chickens. However, there was no attempt to detect two types of glycated tryptophan compounds in the plasma of chickens, so far. Therefore, young chickens were fed tryptophan-excess diets (0, 1, 2 or 3% excess) for 14 days, and glycated tryptophan compounds were detected using a liquid chromatograph mass spectrometer (LC/MS). In the present study, two types of glycated tryptophan compounds, glucose-tryptophan Amadori product and PHP-THβC, were successfully detected in the plasma of chickens, and plasma levels of both glycated tryptophan compounds significantly correlated to plasma tryptophan concentration. © 2013, Japan Poultry Science Association.

DOI： 10.2141/jpsa.0120150

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Language：Japanese   Publisher：Japan Society of Material Cycles and Waste Management  

DOI： 10.3985/jjsmcwm.er1100502

CiNii Article

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Language：Japanese   Publishing type：Research paper (scientific journal)  

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Language：English   Publishing type：Research paper (international conference proceedings)  

Best Poster Award 受賞

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Language：English   Publishing type：Research paper (international conference proceedings)  

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Language：Japanese   Publisher：Japan Society of Material Cycles and Waste Management  

Food wastes from households were treated with steam at 150 °C for 40 minutes (150SFW) or at 200 °C for 150 minutes (200SFW), and the possibilities of developing the resulting materials into livestock feeds were researched. Both SFWs were shown to be composed about 20% of proteins and 20% of lipids, which are higher than the ratios of commercial diets for finishing pigs. On the other hand, pepsin digestibility of both SFWs was 26-56%, which was lower than that of a commercial diet. To estimate the applicability of SFWs as feed, eight pigs, each weighing approximately 70kg, were divided into test and control groups of four pigs each. In the test group, the pigs were fed diets that were 20% 200SFW for an initial 29 days and were subsequently fed diets that were 15% 150SFW until they reached 110±5kg. Pigs were fed diets without SFWs in the control group. The daily gains (DG) of two pigs in the test group were similar to those of pigs in the control group through the test period. The other two pigs in the test group had relatively lower DG when 200SFW was given, but ultimately reached 110±5kg 29-46 days later than pigs in the control group.

DOI： 10.3985/jjsmcwm.22.253

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Other Link： https://jlc.jst.go.jp/DN/JALC/00377522808?from=CiNii

Language：English   Publishing type：Research paper (scientific journal)   Publisher：WILEY-BLACKWELL PUBLISHING, INC  

The major taste active component, glutamate (Glu), improves the taste of meat. In this study, we investigated the effect of a short-term high-protein (HCP) diet on the intramuscular free Glu content to improve the taste of meat. Furthermore, we elucidated how the muscle free Glu content was controlled by the HCP diet. Chicks (14 days old) were fed the control diet or HCP diet for 10 days. Plasma and muscle free amino acid concentrations, and activity and messenger RNA (mRNA) expression of muscle enzymes related to Glu metabolism were determined. Muscle free Glu content was increased (P &lt; 0.01) by 51%. Activity and mRNA expression of glutaminase (GA), which is one of the major Glu-related enzymes, were significantly decreased (P &lt; 0.05) in the HCP group because of feedback inhibition. The mRNA expression of lysine alpha-ketoglutarate reductase (LKR), which is the enzyme involved in lysine (Lys) degradation and Glu production, was significantly increased (P &lt; 0.001) in the HCP group. These results suggest that short-term dietary HCP feeding is an effective treatment for improving the taste of meat. Furthermore, our results suggest that the free Glu content in muscle is regulated by GA and LKR.

DOI： 10.1111/j.1740-0929.2010.00811.x

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：ELSEVIER SCI LTD  

&apos;Tenderness&apos; has been an important sensory characteristic for beef, although &apos;tenderness&apos; has not been commonly defined. On the other hand, ISO5492:1992 provides internationally established vocabularies for sensory analysis with simple definition. The aim of this study was texture characterization for three beef muscles cooked to four end-point temperatures using ISO5492:1992 texture terms in Japanese to develop objective sensory evaluation terms for beef texture other than &apos;tenderness.&apos; Longissimus, semitendinosus, and psoas major muscles harvested from three Holstein steers were cooked to 45, 60, 72, and 92 T end-point temperatures and evaluated by a trained sensory panel. Correspondence analysis indicated that the &apos;chewiness&apos; and &apos;hardness&apos; defined in ISO5492 were distinguished in each muscle. Changes in the &apos;chewiness&apos; and &apos;hardness&apos; qualities during cooking were different from each other. These findings suggest that both &apos;chewiness&apos; and &apos;hardness&apos; as defined in ISO5492:1992 should be evaluated simultaneously to determine the sensory texture of beef.
Warner-Bratzler shear force values (WBSFVs) were also correlated with ISO5492 &apos;chewiness.&apos; This finding suggests that WBSFV indicates ISO5492 &apos;chewiness&apos; rather than undefined &apos;tenderness.&apos; (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

DOI： 10.1016/j.meatsci.2010.05.028

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：ACADEMIC PRESS INC ELSEVIER SCIENCE  

Autophagy is an intracellular bulk degradation process induced by nutrient starvation, and contributes to macromolecular turnover and rejuvenation of cellular organelles. We demonstrated that vitamin E was a novel nutritional enhancer of autophagy in freshly isolated rat hepatocytes and rat hepatoma H4-II-E cells. Supplementation of fresh hepatocytes with vitamin E (up to 100 mu M) increased proteolysis significantly in the presence or absence of amino acids in a dose-dependent manner. The cytosolic LC3 ratio, a newly established index of autophagic flux, was significantly increased by vitamin E, strongly suggesting that the possible site of action is the LC3 conversion step, an early step in autophagosome formation. A typical antioxidant, alpha-lipoic acid, exerted autophagy suppression, while H(2)O(2) stimulated autophagy. It is conceivable that autophagy was stimulated by oxidative stress and this stimulation was cancelled by cellular antioxidative effects. However, in our studies, vitamin E could have enhanced autophagy over-stimulation by H(2)O(2), rather than suppress it. From these results, using a new cytosolic LC3 ratio, vitamin E increases autophagy by accelerating LC3 conversion through a new signaling pathway, emerging as a novel enhancer of autophagy. (C) 2010 Elsevier Inc. All rights reserved.

DOI： 10.1016/j.bbrc.2010.03.103

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：TAYLOR & FRANCIS LTD  

Rice prolamin, constituting type-I protein body (PB-I), is indigestible and causes deterioration of rice protein nutritional quality. In this study, the in vivo digestibility of rice protein isolates was investigated by tracing their intraluminal transit in the gastrointestinal (GI) tract of rats by western blotting and by observing the structures excreted in the feces by electron microscopy. Two types of rice protein isolates, produced by alkali extraction (AE-RP) and by starch degradation (SD-RP), were compared. The protein patterns in the isolates were similar, but their digestion in the GI-tract showed striking differences. In the AE-RP group, 13-kDa prolamin (13P) quickly disappeared in the lower GI tract and was not excreted in the feces. By contrast, in the SD-RP group, 13P accumulated massively and nearly intact PB-Is were excreted. These results indicate that the in vivo digestibility of prolamin can be improved by alkali extraction through structural changes to it.

DOI： 10.1271/bbb.90827

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：TAYLOR & FRANCIS LTD  

1. The effects of dietary branched-chain amino acids (BCAAs) including leucine (Leu), isoleucine (Ile) and valine (Val) on taste-active components, especially free glutamate (Glu), in meat were investigated.
2. Broiler chickens (28 d old) were given varied dietary BCAA levels for 10 d before marketing. Dietary BCAA content ratios were either 100:100:100 (Low Leu group), 150:100:100 (Control group) or 150:150:150 (High Ile + Val group) for Leu:Ile:Val (% of each BCAA requirement according to NRC, 1994). Taste-related components of meat (free amino acids and ATP metabolites) and sensory scores of meat soup were estimated.
3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary BCAA. Compared to the Control group, free Glu content increased by 30% in the High Ile + Val group. However, the inosine monophosphate (IMP) content in meat did not change among groups.
4. Sensory evaluation of meat soups showed that Control and High Ile + Val groups had different meat flavours. The sensory score of overall taste intensity was significantly higher in the High Ile + Val group.
5. These results suggest that dietary BCAA concentrations regulate free Glu in meat. Increasing dietary Ile + Val induces an increase in free Glu content of meat, improves meat taste and is more effective for increasing free Glu content in meat than decreasing dietary Leu level.

DOI： 10.1080/00071660802155080

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The effect and mechanism of two types of rice protein, one from regular japonica rice Koshihikari and another from rice cultivar Shunyo, with low glutelin and high prolamin content, on cholesterol and triglyceride metabolism were compared by feeding casein and soy protein to male Wistar strain rats 7 and 20 weeks old ad libitum for 2 weeks. The results in adult rats clearly indicated that both rice proteins had cholesterol-lowering effects in the plasma and the liver, comparable to soy protein, and the effects were accompanied with TG-lowering effects in the liver. Similar effects were also observed in growing rats when the diets were supplemented with cholesterol. The mechanism of the cholesterol-lowering effects by these rice proteins cannot be explained solely by fecal steroid excretion, but the results indicate that not only regular rice protein but also Shunyo rice protein possesses improving effects on lipid metabolism, especially in the adult period.

DOI： 10.1271/bbb.60480

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1. Regulation of meat taste is one effective method for improvement of meat quality. In this study, effects of dietary leucine (Leu) content on taste-active components, especially free glutamate (Glu), in meat were investigated.
2. Broiler chickens (28 d old) were fed on diets with graded dietary Leu content (100, 130 or 150% of Leu requirement in NRC, 1994) for 10 d before marketing. Taste-active components of meat (free amino acids and ATP metabolites) and sensory score of meat soup were estimated.
3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary Leu. Compared with the Leu 130% group, free Glu was increased by 17% in the Leu 100% group. Free Glu of meat tended to decrease in the Leu 150% group. In contrast, inosine monophosphate content in meat did not change among all groups.
4. Sensory evaluation of meat soup from the Leu 100 and 150% groups showed that they had different meat tastes. Sensory scores of overall preference, umami taste and chicken-like taste were significantly higher in the Leu 100% group.
5. These results suggest that dietary Leu content is a regulating factor of free Glu in meat. Decreasing dietary Leu induces an increase in the free Glu content of meat and improves meat taste.

DOI： 10.1080/00071660701244738

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Macroautophagy, an intracellular bulk degradation process in eukaryotes, is sensitive to nutrient supply and deprivation. Microtubule-associated protein 1 light chain 3 (LC3), a mammalian homologue of yeast Atg8, plays an indispensable role in macroautophagy formation and is a suitable marker for this process. Through analysis of the subcellular distribution of LC3, we determined that the cytosolic fraction contained not only a precursor form (LC3-I), but also an apparent active form (LC3-IIs). Both cytosolic LC3-I and LC3-IIs were more responsive to amino acids than those of total homogenate. Moreover, changes in the LC3-IIs/I ratio reflected those in the total proteolytic flux remarkably in both fresh rat hepatocytes and H4-II-E cell lines. Thus, in addition to a sensitive index of macroautophagy, calculating the cytosolic LC3 ratio became an easy and quick quantitative method for monitoring its regulation in hepatocytes and H4-II-E cells. ©2007 Landes Bioscience.

DOI： 10.4161/auto.4615

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Myostatin is a specific negative regulator of skeletal muscle growth and is regarded as one of the most important factors for myogenesis. The aim of the current study was to analyze the developmental change in the gene expression of myostatin and an adipogenic transcription factor (peroxisome proliferator-activated receptor gamma 2) in the semitendinosus muscle of Japanese Black Cattle throughout the whole life cycle. An additional aim was to compare the temporal expression patterns of myostatin and relevant myogenic regulatory factors (MRF) mRNA during muscle regeneration after frostbite injury at 16 mo of age. The developmental pattern of myostatin gene expression exhibited 2 peaks: the greatest expression occurred in utero (P &lt; 0.05) and the second greatest occurred at 16 mo of age (P &lt; 0.05). The greatest level of peroxisome proliferator-activated receptor gamma 2 expression was observed at 16 mo of age (P &lt; 0.05), which paralleled myostatin expression. During frostbite-induced muscle regeneration, gene expression for myostatin and 4 MRF; i.e., Myf5, MyoD, myogenin and MRF4, showed contrasting responses. Myostatin mRNA dramatically declined by 68.1 and 82.6% at 3 and 5 d after injury (P &lt; 0.05), respectively, which paralleled its protein expression, and was restored at 10 d. In contrast, the expressions of all 4 MRF mRNA were low initially but increased by 5 d after injury (P &lt; 0.05) and then remained constant or decreased slightly. These results suggest that myostatin may play a role in muscle marbling in the fattening period by decreasing myogenesis and increasing adipogenesis, and that the interaction between myostatin and MRF genes may take place at an early stage of skeletal muscle regeneration.

DOI： 10.2527/jas.2006-118

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：AMER SOC BIOCHEMISTRY MOLECULAR BIOLOGY INC  

Autophagy, a major bulk proteolytic pathway, contributes to intracellular protein turnover, together with protein synthesis. Both are subject to dynamic control by amino acids and insulin. The mechanisms of signaling and cross-talk of their physiological anabolic effects remain elusive. Recent studies established that amino acids and insulin induce p70 S6 kinase (p70(S6k)) phosphorylation by mTOR, involved in translational control of protein synthesis. Here, the signaling mechanisms of amino acids and insulin in macroautophagy in relation to mTOR were investigated. In isolated rat hepatocytes, both regulatory amino acids (RegAA) and insulin coordinately activated p70(S6k) phosphorylation, which was completely blocked by rapamycin, an mTOR inhibitor. However, rapamycin blocked proteolytic suppression by insulin, but did not block inhibition by RegAA. These contrasting results suggest that insulin controls autophagy through the mTOR pathway, but amino acids do not. Furthermore, micropermeabilization with Saccharomyces aureus alpha-toxin completely deprived hepatocytes of proteolytic responsiveness to RegAA and insulin, but still maintained p70(S6k) phosphorylation by RegAA. In contrast, Leu(8)-MAP, a non-transportable leucine analogue, did not mimic the effect of leucine on p70(S6k) phosphorylation, but maintained the activity on proteolysis. Finally, BCH, a System L-specific amino acid, did not affect proteolytic suppression or mTOR activation by leucine. All the results indicate that mTOR is not common to the signaling mechanisms of amino acids and insulin in autophagy, and that the amino acid signaling starts extracellularly with their "receptor(s)," probably other than transporters, and is mediated through a novel route distinct from the mTOR pathway employed by insulin.

DOI： 10.1074/jbc.M306337200

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A cytosolic enzyme, betaine homocysteine methyltransferase (BHMT), and its partial fragments were discovered as autolysosomal membrane proteins from rat liver in the presence of leupeptin [Ueno et al. (1999) J. Biol. Chem. 274, 15222-15229]. The present study was undertaken to further characterize the transport and processing of BHMT from cytosol to autolysosome and to test if the fragment can be used as an in vitro probe for the maturation step of macroautophagy. Upon subcellular fractionation, BHMT (p44) was found in all fractions, while its 32-kDa fragment (p32) was found only in the mitochondrial-lysosomal (ML) fraction. Incubation of isolated hepatocytes with leupeptin induced time dependent accumulation of p32 in the ML fraction from 30 to 90 min after the start of incubation. However, chloroquine completely inhibited the appearance of p32, indicating that the processing from p44 to p32 is lysosomal. Incubation with Bafilomycin A(1), a vacuolar H+-ATPase inhibitor, together with leupeptin, led to linear accumulation of p44, but not of p32. The p44 accumulation rate was calculated to be 4.9%/h, which was comparable to autophagic sequestration rate. The distribution of p44 within the ML fraction turned out to be dual, i.e., the membrane-surface attached and luminal/ sedimentable forms. Amino acids and 3-methyladenine, both of which specifically suppress macroautophagy, inhibited the accumulation of p32 as well as of p44. Finally, energy-dependent appearance of p32 was demonstrated during incubation of postnucler supernatant fractions, making it possible to establish an in vitro assay system. All the results strongly support the idea that BHMT is taken up and degraded to p32 through the macroautophagic pathway, and that p32 could be a novel probe for the maturation of macroautophagy.

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japan Poultry Science Association  

Because plasma amino acid (AA) concentrations are affected by many factors, in order to use plasma amino acid concentrations as a useful criterion for determination of AA requirements, it is necessary to elucidate the factors affecting plasma AA concentrations. In this study, the concentrations of free and protein bound AA in eight tissues were investigated. After feeding the experimental diet consisted of 16.6% crude protein and 2.90kcal ME/kg, 40-week-old 10 hens which laid on that day and expected to lay on the next day were injected pentobarbital sodium solution at 5h after oviposition. All feathers were removed. After then, eight tissues, plasma, liver, small intestine, oviduct (from fimbria to isthmus), <i>M. pectoralis profundus</i>, and a segment of <i>M. tibialis anterior</i>, skin, and remained fraction were collected to determine free and protein bound AA. The concentrations of free and protein bound AA were different among tissues, but the patterns of them were similar to each other. The ratios of free AA to protein bound AA were different among AA, but the pattern of them were similar to each other except a few cases.

DOI： 10.2141/jpsa.37.289

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In order to determine the Thr requirement of laying hens, two experiments were conducted using laying performance and plasma Thr concentration as parameters. At 29 and 39 wk Of age, 100 and 600 laying hens in Experiments 1 and 2, respectively, with average BW and high egg production rate, were randomized, housed in individual cages, and given free access to water and experimental diets with five graded levels of Thr: 0.31, 0.39, 0.46, 0.54, and 0.61% for 21 d in Experiment 1 and diets with 0.31, 0.36, 0.41, 0.46 and 0.51% Thr for 58 d in Experiment 2. On the last day of the experiment, blood samples were taken for determination of plasma amino acid concentration. Feed intake and daily egg mass increased and then decreased linearly as dietary Thr increased. Plasma Thr increased slowly, then sharply with increasing dietary Thr levels. Using the broken-line model, the Thr requirements were estimated to be 0.425, 0.428, and 0.430% or 453, 456, and 458 mg/hen per d in Experiment 1 and 0.395, 0.404, and 0.400%, or 457, 467, and 462 mg/hen per d, in Experiment 2, for egg mass, feed efficiency, and plasma Thr concentration, respectively. These results indicate that the Thr requirements expressed as milligrams per hen per day as determined by plasma Thr concentration agree with those of laying performance.

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The effects of excess dietary choline, rapeseed meal and fish meal on the fishy tainted eggs of White Leghorn hens were studied. Single Comb White Leghorn hens at 96 weeks of age with high egg production rate were divided into four dietary groups of 10 hens each, and consumed a control diet for 10 days. After then, the control diet was successively switched to 0.46, 0.68 and 0.90% choline diets in the second group, to 5.0, 10.0 and 15.0% rapeseed meal diets in the third groups, and to 4.0, 80 and 12.0% fish meal diets in the fourth group at 10 days internals. The first group was fed the control diet throughout the experimental period. The eggs laid on the odd days were used for determination of trimethylamine (TMA), and those laid on the odd days on the experimental diets were used for sensory test. Body weight, feed intake and egg production rate tended to decrease with increasing dietary choline, rapeseed meal and fish meal levels. TMA in egg albumen was less than 5% of total TMA in egg. TMA in egg yolk ranged from 0.46 to 1.01μg/g yolk in all experimental diets and period, which were less than the threshold value, 1.05μg/g. No fishy tainted eggs in all dietary groups were detected by the sensory test.

DOI： 10.2508/chikusan.69.22

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Other Link： http://agriknowledge.affrc.go.jp/RN/2010562098

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The effects of excess dietary lysine (Lys) and total sulfur amino acid (TSAA) on the body weight gain, feed efficiency, yield of breast and leg meat, and abdominal fat of female Hinai-jidori were studied. Female chickens were fed three diets containing requirement levels of Lys and TSAA (control diet), excess level of Lys (Lys diet), and excess levels of Lys and TSAA (Lys+TSAA diet) for 77 to 91 days of age. There were no significant differences in the feed intake, leg meat content and abdominal fat content of Hinai-jidori fed three diets. The body weight gain, feed efficiency and breast meat content in chickens fed the Lys+TSAA diet were significantly inferior to those of chickens fed the control and Lys diets. These results suggest that the depression in the performance of Hinai-jidori by excess dietary TSAA is mainly caused by the depression in yield of breast meat and not by that of leg meat and abdominal fat.

DOI： 10.2508/chikusan.68.952

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The lysine requirements were estimated from data of plasma lysine concentration at two days after changing successively dietary lysine levels using repeatedly the same laying hens. At 46 weeks of age, 20 laying hens with average body weight and high egg production rate were accustomed gradually to the 0.65% lysine diet for five days. After then, the 0.65% lysine diet was switched successively to 0.75, 0.55, 0.85 and 0.45% lysine diets at two day interval. About 0.4ml of blood was taken from the wing vein between 13:00 and 14:00. The plasma amino acid concentration of six laying hens which laid on the day and the next day of blood sampling throughout the experimental period was determined. No negative effects of frequent blood sampling and dietary deficient or excess lysine levels on egg production, egg size, feed intake and body weight were observed. The plasma lysine concentration was maintained at about 50 nmol/ml, when the dietary lysine levels or lysine intake was less than the lysine requirement level, and then increased linearly with increasing dietary lysine levels. From the break point, the lysine requirements were estimated to be O.61±0.01% and 693±3mg/hen/d. These values were similar to those obtained by laying performance in the laboratory (0.63%) and the commercial farm (0.60%) indicating that it was possible to determine the lysine requirement using repeatedly the same laying hens in a short period.

DOI： 10.2508/chikusan.68.934

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society of Animal Science  

The lysine requirements of Hinai-jidori were estimated by using three parameters, body weight gain, feed efficiency and plasma concentration of amino acids. Experimental diets contained five graded lysine levels from deficient to excess. Four chickens of both sexes in each dietary group were housed individually in wire cages and fed the experimental diets and water ad libitum for 14 days at three growing stages, 7 to 21 (Stage 1), 42 to 56 (Stage 2) and 77 to 91 (Stage 3) days of age. The body weight gain and feed efficiency were determined for all stages, and plasma concentration of amino acids were determined for Stages 2 and 3 on the last day of experiments. The break point of each parameter was estimated as a requirement using a break line model. The lysine requirements were estimated to be 0.78, 0.63 and 0.52% of the diet for Stages 1, 2 and 3, respectively. There were no differences in the lysine requirements between sexes, However, the lysine requirements of Hinai-jidori were different from those of layer pullets and broilers at corresponding growing stages (NRC, 1994).

DOI： 10.2508/chikusan.68.459

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Because glutamic acid (Glu), 5'-inosinic acid (IMP) and potassium ion (K+) were identified as taste-active components in the chicken meat extract in the previous report, the contribution of above three compounds to five basic tastes, umami, saltiness, sweetness, sourness and bitterness, of the chicken meat extract was studied. By omitting from or adding two times concentration of these components to the reference solution which was mimicked the chicken meat extract, the taste characteristics of these components were evaluated individually by the sensory evaluation, paired comparison and paired preference tests. Glu affected significantly umami and saltiness by omission and addition test, but increased sweetness only in the addition test. IMP affected umami, sweetness and saltiness by omission test, but did not affect umami by the addition test. Umami taste of the chicken meat was affected more by Glu than IMP. K+contributed to sweetness, saltiness, and bitterness in the omission test, but did only to bitterness in the addition test. Sourness was not affected by any of these 3 components.

DOI： 10.2508/chikusan.67.423

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http://toyohashi-shiryo.co.jp/pdf/presslit_vol62.pdf

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飼料学。生産物の品質。栄養素による鶏食肉の品質の制御。食肉を始めとして、第一次生産品における低価格の海外産品の輸入が増加し、国内生産者の脅威となっている。多くの場合、価格差が大きく、同一品質での価格競争は難しい。一方、消費者の立場として製品などに求める価値の多様化が進み、食品においても安全性や独自の品質にこだわった食材には多少の出費は惜しまないという傾向も増えてきている。こうした背景から、高品質化による食肉の差別化は国内生産者にとって有効な手段の一つである。またBSE、口蹄疫、鳥インフルエンザなど家畜に絡んだ一連の問題に消費者は敏感になり、品質への保証がより一層求められている。

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CiNii Books

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Language：English   Publishing type：Article, review, commentary, editorial, etc. (bulletin of university, research institution)   Publisher：Facul. Agric. Niigata Univ.  

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Language：Japanese   Publisher：日本万国家禽学会  

CiNii Article

CiNii Books

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Other Link： http://agriknowledge.affrc.go.jp/RN/2010502025

Language：Japanese  

CiNii Article

CiNii Books

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Event date： 2023.9 - 2023.10

Presentation type：Poster presentation  

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Event date： 2023.9 - 2023.10

Presentation type：Poster presentation  

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Event date： 2023.9

Presentation type：Poster presentation  

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Event date： 2023.8

Presentation type：Oral presentation (general)  

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Event date： 2023.6

Presentation type：Oral presentation (invited, special)  

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Event date： 2023.5

Presentation type：Oral presentation (invited, special)  

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Event date： 2023.5

Presentation type：Oral presentation (invited, special)  

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Event date： 2023.4 - 2023.5

Presentation type：Symposium, workshop panel (nominated)  

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Event date： 2022.11

Presentation type：Poster presentation  

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Event date： 2022.8

Presentation type：Poster presentation  

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Event date： 2022.8

Presentation type：Poster presentation  

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Event date： 2022.8

Presentation type：Poster presentation  

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Event date： 2022.8

Presentation type：Poster presentation  

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Event date： 2022.8

Presentation type：Poster presentation  

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Event date： 2022.3

Presentation type：Poster presentation  

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Event date： 2022.3

Presentation type：Poster presentation  

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Event date： 2021.10

Presentation type：Poster presentation  

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Event date： 2021.10

Presentation type：Poster presentation  

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Event date： 2020

Presentation type：Poster presentation  

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Event date： 2020

Presentation type：Poster presentation  

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Event date： 2017.3

Language：Japanese  

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Event date： 2016.3

Language：Japanese  

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Presentation type：Public lecture, seminar, tutorial, course, or other speech  

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Presentation type：Symposium, workshop panel (public)  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：岩手大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：岩手大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：麻布大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：麻布大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：麻布大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：麻布大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：新潟大学  

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Language：English   Presentation type：Poster presentation  

Venue：京都国際会議場  

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Language：English   Presentation type：Poster presentation  

Venue：京都国際会議場  

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Language：Japanese   Presentation type：Poster presentation  

Venue：新潟大学ライブラリホール  

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Language：Japanese   Presentation type：Poster presentation  

Venue：大宮ソニックシティ  

99

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Language：Japanese   Presentation type：Symposium, workshop panel (nominated)  

Venue：ハイブ長岡  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：新潟市民プラザ  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：岡山県立大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：東京大学  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：東京大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：東京大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：新潟大学  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：長岡市消防本部  

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Language：English   Presentation type：Poster presentation  

Venue：University of Louisville, Louisville, KY, USA  

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Language：English   Presentation type：Poster presentation  

Venue：University of Louisville, Louisville, KY, USA  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：日本技術士会 会議室（東京都港区）  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：新潟テルサ特別会議室  

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Language：English   Presentation type：Oral presentation (invited, special)  

Venue：Faculty of Agriculture, Shinshu University  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：朱鷺メッセ（新潟市中央区）  

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Language：Japanese   Presentation type：Poster presentation  

Venue：沖縄コンベンションセンター  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：沖縄コンベンションセンター  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：神戸大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：神戸大学  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：新潟日報メディアシップ  

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Language：Japanese   Presentation type：Poster presentation  

Venue：新潟日報メディアシップ  

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Language：Japanese   Presentation type：Poster presentation  

Venue：新潟医療人育成センター  

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Language：Japanese   Presentation type：Poster presentation  

Venue：新潟医療人育成センター  

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Language：Japanese   Presentation type：Poster presentation  

Venue：新潟大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：東京大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：東京大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：メディアシップ  

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Language：English   Presentation type：Poster presentation  

Venue：Pacifico Yokohama  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：日本獣医生命科学大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：日本獣医生命科学大学  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：日本獣医生命科学大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：新潟大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：新潟大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：滋賀県立大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：滋賀県立大学  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：AP品川（品川）  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：酪農学園大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：新潟大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：新潟大学  

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Language：Japanese   Presentation type：Poster presentation  

Venue：新潟大学  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：宇都宮市（宇都宮大学）  

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：宇都宮市（宇都宮大学）  

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：宇都宮市（宇都宮大学）  

73
3/28
受賞講演

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：新潟大学  

北信越畜産学会新潟県分会報No.50, P6に掲載

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：新潟大学  

北信越畜産学会新潟県分会報P7に掲載

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Language：Japanese   Presentation type：Oral presentation (general)  

Venue：新潟大学  

北信越畜産学会新潟県分会報No.50, P5に掲載

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Language：Japanese   Presentation type：Public lecture, seminar, tutorial, course, or other speech  

Venue：東京ビッグサイト（東京都）  

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Language：Japanese   Presentation type：Poster presentation  

Venue：東京ビッグサイト（東京都）  

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Language：Japanese   Presentation type：Poster presentation  

Venue：東京ビッグサイト（東京都）  

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Language：Japanese   Presentation type：Poster presentation  

Venue：東京農業大学  

学術大会講演要旨集15頁に掲載

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Language：Japanese   Presentation type：Oral presentation (invited, special)  

Venue：愛媛県水産会館  

10/7-p5