{"created":"2023-06-20T15:13:24.987264+00:00","id":115,"links":{},"metadata":{"_buckets":{"deposit":"4b8b87bc-00b8-445a-a7d2-075bdc14d2a0"},"_deposit":{"created_by":3,"id":"115","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"115"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000115","sets":["2:7:14"]},"author_link":["182","188","183","185","186","187","181","184"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1973-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"A11","bibliographicPageStart":"A7","bibliographicVolumeNumber":"7","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ウナギに脂肪酸のメチルエステル,エチルエステルおよびグリセライドを与え,そのアルコール基の違いによる成長,脂質,トコフエロール,ユビキノン,ビタミンAおよびコレステロール含量に与える影響をしらべ次の結果を得た。1)本実験条件でウナギを飼育した場合,成長はグリセライド区>エチルエステル区>メチルエステル区の順であり,その成長の差は90日から120日の間で顕著にあらわれ,特記すべきは120日以降でメチルエステル区は減少がみられた。2)トコフエロール,ユビキノン,ビタミンAおよびコレステロール含量はメチルエステル区で他の2区より明かに多い。コレステロール含量がメチルエステル区で多いことはメチル基がウナギの体質劣化に関係していることを示唆している。なお本研究に際し供試エステル類の製造に御協力をいただいた理研ビタミンKKの中沢正治氏に感謝します。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"10","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004009763","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000109","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"東, 秀雄"},{"creatorName":"ヒガシ, ヒデオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"181","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"寺田 和子"},{"creatorName":"テラダ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"182","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中平 智子"},{"creatorName":"ナカヒラ, トモコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"183","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岡部 隆志"},{"creatorName":"オカベ, リュウシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"184","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Higashi, Hideo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"185","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Terada Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"186","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakahira Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"187","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Okabe Ryushi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"188","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004009763.pdf","filesize":[{"value":"273.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004009763.pdf","url":"https://komajo.repo.nii.ac.jp/record/115/files/KJ00004009763.pdf"},"version_id":"dddc31bf-1f6f-49d5-bbe5-4097749d162c"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"ウナギに脂肪酸のメチルエステル,エチルエステルおよびグリセライドを給与した時の影響(予報)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ウナギに脂肪酸のメチルエステル,エチルエステルおよびグリセライドを給与した時の影響(予報)"},{"subitem_title":"The Effects of Methyl Ester, Ethyl Ester and Glyceride of Fatty Acids on the Eel (Preliminary Report)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["14"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"115","relation_version_is_last":true,"title":["ウナギに脂肪酸のメチルエステル,エチルエステルおよびグリセライドを給与した時の影響(予報)"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:28:07.077294+00:00"}