{"created":"2023-05-15T16:36:15.730449+00:00","id":9268,"links":{},"metadata":{"_buckets":{"deposit":"b1b47dc1-eaf1-4b09-a7f2-783fbcfcc4dc"},"_deposit":{"created_by":2,"id":"9268","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"9268"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00009268","sets":["50:78:79:684"]},"author_link":["37152","37154","37156","37155","37157","37153"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Body Form and Fat Content in Yellowtail and Red Sea Bream Cultured in Korea and Japan"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-08","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"29","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"長崎大学水産学部研究報告"},{"bibliographic_title":"Bulletin of the Faculty of Fisheries, Nagasaki University","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We made a comparative study on body form and fat content in yellowtail and red sea bream cultured in Korea and Japan. The boody form of yellowtail cultured in Korea was less uniform than those cultured in Japan. Yellowtail cultured in Korea showed high thickness coefficient. However, they had lower fat content in hepatopancreas and ordinary dorsal muscle than those cultured in Japan. Red sea bream cultured in Korea showed lower body fat content than those cultured in Japan. Both species of fish cultured in Korea were manually supplied with minced horse mackerel, common mackerel and sardine as diets. On the other hand, moistpellet for yellowtail and drypellet for red sea bream were supplied as diets by feeding machine in Japan. As a result, less uniformity of the body and lower level of the body fat content of cultured fishes in Korea were suggested to be caused by a smaller amount of food intake.","subitem_description_type":"Abstract"}]},"item_3_description_64":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"長崎大学水産学部研究報告, v.72, pp.29-33; 1992","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"37155","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tachibana, Katsuyasu"}]},{"nameIdentifiers":[{"nameIdentifier":"37156","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Akaeda, Hiroshi"}]},{"nameIdentifiers":[{"nameIdentifier":"37157","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tsuchimoto, Mutsuyosi"}]}]},"item_3_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎大学水産学部"}]},"item_3_relation_29":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40002770918","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00178473","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05471427","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"橘, 勝康"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"赤枝, 宏"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"槌本, 六良"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-22"}],"displaytype":"detail","filename":"suisan72_029.pdf","filesize":[{"value":"376.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan72_029.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/9268/files/suisan72_029.pdf"},"version_id":"5cf74528-e3e0-4f51-b8a7-4640c61f5690"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ブリ","subitem_subject_scheme":"Other"},{"subitem_subject":"yellowtail","subitem_subject_scheme":"Other"},{"subitem_subject":"マダイ","subitem_subject_scheme":"Other"},{"subitem_subject":"red sea bream","subitem_subject_scheme":"Other"},{"subitem_subject":"体脂肪量","subitem_subject_scheme":"Other"},{"subitem_subject":"body fat content","subitem_subject_scheme":"Other"},{"subitem_subject":"体格","subitem_subject_scheme":"Other"},{"subitem_subject":"body form","subitem_subject_scheme":"Other"}]},"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","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"韓国と日本における養殖ブリ及びマダイの体格と脂肪量について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"韓国と日本における養殖ブリ及びマダイの体格と脂肪量について"}]},"item_type_id":"3","owner":"2","path":["684"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-11-28"},"publish_date":"2012-11-28","publish_status":"0","recid":"9268","relation_version_is_last":true,"title":["韓国と日本における養殖ブリ及びマダイの体格と脂肪量について"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T01:49:59.703702+00:00"}