@article{oai:u-ryukyu.repo.nii.ac.jp:02001891,
 author = {上江洲, 榮子 and 仲座, 亮子 and 仲里, 真紀子 and 下地, 洋子 and Uezu, Eiko and Nakaza, Ryoko and Nakazato, Makiko and Shimoji, Yoko},
 issue = {51},
 journal = {琉球大学教育学部紀要 第一部・第二部},
 note = {We fed a goat-soup dish to ddY mice to investigate its impact upon blood components and the resultant changes in the behavior of the mice. We divided the goat dish into two components, namely fat and soup. Goat fat was administered to one group of mice (fat solidifies solid at a temperature of 4 ℃), and goat soup was administered to a second group of mice. Solid substances such as meat were excluded to isolate the soup. A control group was fed a pawdered food (CE 2) from CLEA Japan, Inc.\nThe following results were obtained:\n1) In comparison to the control group, total serum cholesterol had a tendency to be elevated in the group which was fed the goat fat as well as in the group which was fed the goat soup.\n2) In comparison to the control group, the HDL cholesterol tended to decrease in both experimental group.\n3) The serum triglyceride level had a tendency to be elevated only in the goat soup group.\n4) The blood sugar level had a tendency to be elevated in the goat soup-group.\n5) In comparison to the control group, the mice administered the goat soup showed a deterioration in memory functions one week after receiving training to avoid an electric shock in the stepdown type of environmental equipment., 紀要論文},
 pages = {239--248},
 title = {マウス血液成分と行動におよぼす山羊料理・クミスクチン投与の影響}
}