Art

J-GLOBAL ID：201002219367375927   Reference number：10A0107442

Effects of Feeding Hexane-Extracts of a Shochu Distillery By-Product on Skeletal Muscle Protein Degradation in Broiler Chicken

焼酎醸造副生成物のヘキサン抽出物給餌の若鶏における骨格筋分解に対する影響

Author (4)： KAMIZONO Tomomi (Dep. of Biochemical Sci. and Technol., Kagoshima Univ.) ,  NAKASHIMA Kazuki (Molecular Nutrition Res. Team, National Inst. of Livestock and Grassland Sci.) ,  OHTSUKA Akira (Dep. of Biochemical Sci. and Technol., Kagoshima Univ.) ,  HAYASHI Kunioki (Dep. of Biochemical Sci. and Technol., Kagoshima Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 74  Issue： 1  Page： 92-95 (J-STAGE)  Publication year： 2010 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *broiler ,  *fermentation industry by-product ,  *growth promotion ,  shochu ,  fermented food production ,  skeletal muscle ,  proteolysis ,  pectoralis muscle ,  ubiquitin ,  proteasome ,  Calpain ,  gene expression ,  amino acid ,  nitrogen heterocyclic compound ,  vitamin E ,  phenolic compound ,  oxygen heterocyclic compound ,  polynuclear aromatic compound ,  lactone ,  secondary alcohol ,  polyol ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  hydroxy acid ,  polycarboxylic acid ,  molecular genetic phenomenon ,  water-soluble vitamin

JST classification (3)： Raw meat quality and treatments  (FJ12032O) ,  Special feeds  (FD07050O) ,  Waste treatment  (FK01040I)

Substance index (4)： Nxi-Methylhistidine ,  alpha-Tocopherol ,  Ascorbic Acid ,  Citric acid

Reference (21)：

• 1) Hayashi K, Ohtani T, Ueno N, Hamamoto Y, Ohtsuka A, Yoshinaga K, and Nakagawa I, Nishinippon Chikusangakkaihou (in Japanese), 46, 35–37 (2003).
• 2) Mahfudz LD, Hayashi K, Ikeda M, Hamada K, Ohtsuka A, and Tomita Y, Jpn. Poult. Sci., 33, 1–7 (1996).
• 3) Hayashi K, Maeda M, Kitahara K, Tagoyama T, and Ohtsuka A, Nihon Chikusangakkaihou (in Japanese), 80, 35–39 (2009).
• 4) Mahfudz LD, Hayashi K, Otsuji Y, Ohtsuka A, and Tomita Y, Jpn. Poult. Sci., 33, 96–103 (1996).
• 5) Mahfudz LD, Nakashima K, Ohtsuka A, and Hayashi K, Biosci. Biotechnol. Biochem., 61, 1844–1847 (1997).

Terms in the title (8)： 焼酎醸造 ,  副生成物 ,  ヘキサン ,  抽出物 ,  給餌 ,  鶏 ,  骨格筋 ,  分解