{"_buckets": {"deposit": "456a6bfd-21af-4376-8a81-010910c57a0c"}, "_deposit": {"id": "2002891", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002891"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002891", "sets": ["1642837917016", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u6c96\u7e04\u8089\u7528\u5c71\u7f8a\u306e\u751f\u7523,\u7b2c\u4e00\u80c3\u5185\u6027\u72b6\u53ca\u3073\u305d\u306e\u8089\u8cea\u306b\u53ca\u307c\u3059\u98fc\u6599\u306e\u5f71\u97ff : I. \u7b2c\u4e00\u80c3\u5185\u6027\u72b6\u306b\u4e0e\u3048\u308b\u9752\u82c5\u308a\u91ce\u8349\u306e\u5f71\u97ff(\u755c\u7523\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Study on Okinawan Meat Goat Production and Meat Quality as Influenced by Diets : I. Effect of Green Grasses on Rumen Characteristics (Department of Animal Science)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u57ce\u9593, \u5b9a\u592b", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u672c\u90f7, \u5bcc\u58eb\u5f25", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u52a0\u884c, \u6d0b\u53f2", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Shiroma, Sadao", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Hongo, Fujiya", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kagyo, Hirofumi", "creatorNameLang": "en"}]}]}, "item_1617186476635": {"attribute_name": "Access Rights", "attribute_value_mlt": [{"subitem_1522299639480": "open access", "subitem_1600958577026": "http://purl.org/coar/access_right/c_abf2"}]}, "item_1617186626617": {"attribute_name": "Description", 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"subitem_description_type": "Other"}, {"subitem_description": "Four fistulated crossbred Okinawan meat goats were fed (1) green grasses consisting of Paragrass, Napiergrass, Tachiawa Sendangusa and Noasagawo, (2) alfalfa hay cube (70%)+concentrate (30%, in the form of pellet) and (3) alfalfa hay cube to study their effects on physio-nutritional characteristics such as rumen pH, temperature, numbers of bacteria and protozoa and VFA production. When dry matter intake was limited to 2.5% of body weight acording to the NRC feeding standard, consumption of DCP in green grass fed goats was depressed as well as TDN and DE due to bulkiness of this diet. This seems to be the main factor attributable to the reported slower growth rate of meat goats fed green grasses only compared to those fed rations with concentrates. Rumen temperature was significantly lower in the goats fed green forage diet at each sampling time than those fed cube, and cube plus concentrate diets with no difference between the latter two diets. Compared to other two diets, feeding of alfalfa cube diet with concentrate resulted in lower pH with higher values in criteria such as numbers of live rumen bacteria, total protozoa, Spirotrichida, Entodiniums and concentrations of total VFA, acetic, propionic, butyric and n-valeric acids. Green grass fed goats, on the other hand, had intermediate figures in the number of Entodinium with tail and the highest value in Ophryoscolex, but were lowest in the concentrations of total VFA, acetic and n-valeric acids. Concerning with the proportion of individual VFA production, goats fed PC diet showed the highest fluctuation pattern in butyric acid. Contrary to our expectations, goats fed green grass deit gave the highest pattern in the proportion of propionic acid. From these results, it is suggested that feeding of green grasses to Okinawan meat goats without any protein or energy supplementation depresses intake of DM, DCP and TDN due to its bulky characteristic and results in lower values determined in this experiment. Therefore, as goats fed green grasses exclusively would grow slowly and their marketing ages are delayed,Sashimior sliced raw meat prepared from them becomes more tasty. In relation to offensive smell of soup prepared from goats fed ration containing concentrate, butyric acid may partly attributable as well as fatty acids from diet and those of microorganisms.", "subitem_description_type": "Other"}, {"subitem_description": "\u7d00\u8981\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "eng"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/3862"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. 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