{"_buckets": {"deposit": "b2ac28c1-8900-4f3b-bd92-b925c50f8ced"}, "_deposit": {"id": "2016535", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2016535"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02016535", "sets": ["1642838256125", "1642838412624"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "[報文]キャッサバ粉の加熱押出し加工による飼料価値の向上", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "[ORIGINALS]The improvement of the feed values of cassava meal by extrusion cooking", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "福田, 亘博", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "秋永, 孝義", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "國府田, 佳弘", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "FUKUDA, Nobuhiro", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "AKINAGA, Takayoshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "KOHDA, Yoshihiro", "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_1617186499011": {"attribute_name": "Rights", "attribute_value_mlt": [{"subitem_1522650717957": "ja", "subitem_1522651041219": "南方資源利用技術研究会"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Cassava"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Extruder"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Feed stuff"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Cyanogen"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Extrusion cooking"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Solid fenmentation"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Digestibility"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "キャッサバ"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "イクストルーダ"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "飼料"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "青酸化含物"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "加熱押出し加工"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "固体発酵"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "消化率"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "Cassava meal from the Philippines was extruded with single screw extruder (Haake type 750) at 110-150℃ (barrel temp.) and 150-180 rpm (screw speed). The feed values of original or extruded cassava meal were evaluated by comparing the food intake, body-weight gain and apparent digestibility of the male Wister rats fed on wheat, corn or potato starches. Origlnal cassava meal contained 70.5mg of cyanogen per kg. The extrusion cooking employed herein was very effective in removing the cyanogen in cassava meal. Original cassava meal apparently repressed the food intake and bodyweight gain. However, the extrusion cooking of original cassava meal gave the improvement of feed values, providing the values comparable to those of wheat starches and corn starches. No differences were found in the apparent digestibility among original cassava, extruded cassava, wheat starch and corn starches, exhibiting 90-94% of digestlvilities. However, Potato starches showed low digestibility. These results indicate that cyanogen may be the major repressor on food intake and body-weight gain and that extrusion cooking is a very effective mean to reduce cyanogen, resulting in the improvement of feed values of cassava for small animals.", "subitem_description_type": "Other"}, {"subitem_description": "論文", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "南方資源利用技術研究会"}, {"subitem_1522300295150": "en", "subitem_1522300316516": "The Society of Tropical Resources Technologists"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0912-9588"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN10236281"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "南方資源利用技術研究会誌 = Journal of the society tropical resources technologists"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueNumber": "1", "bibliographicPageEnd": "27", "bibliographicPageStart": "23", "bibliographicVolumeNumber": "5"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "Vol5No1p23.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2016535/files/Vol5No1p23.pdf"}, "version_id": "99ae7b7d-ff57-4212-8540-73f11edbf01d"}]}, "item_title": "[報文]キャッサバ粉の加熱押出し加工による飼料価値の向上", "item_type_id": "15", "owner": "1", "path": ["1642838256125", "1642838412624"], "permalink_uri": "http://hdl.handle.net/20.500.12000/0002016535", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2014-10-26"}, "publish_date": "2014-10-26", "publish_status": "0", "recid": "2016535", "relation": {}, "relation_version_is_last": true, "title": ["[報文]キャッサバ粉の加熱押出し加工による飼料価値の向上"], "weko_shared_id": -1}