{"created":"2023-07-25T09:58:50.568732+00:00","id":1985,"links":{},"metadata":{"_buckets":{"deposit":"9be7496f-f4db-4523-935f-1b3dc9f99883"},"_deposit":{"created_by":15,"id":"1985","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1985"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001985","sets":["187:190:445","41:318"]},"author_link":["2116","3198","3196"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"9","bibliographicPageEnd":"1409","bibliographicPageStart":"1405","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"日本水産学会誌"},{"bibliographic_title":"Nippon Suisan Gakkaishi","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The lipids of cultured sea bream was analyzed by GLC and HPLC and compared with that of wild sea bream. The results obtained are as follows: (1) the lopid content of cultured sea bream is higher than that of the wild one. (2) In the fatty acid composition of non-polar lipid, percentages of C14:0, C18:8, C20:5, and C22:6 in cultured fish are higher than those in the wild one, while percentages of C16:1, C18:0, and C18:1 lower. (3) In the fatty acid composition of phosphatidylcholine, percentage of C22:6 in cultured fish is higher than that in the in the wild one, while percentages of C16:1, C20:4, C20:5, C22:4, and C22:5 lower. (4) In the case of phosphatidylethanolamine, percentages of C18:0 in cultured fish is higher than those in the wild one, while percentages of C20:4, C20:5, C22:4, and C22:5 lower.\nIn addition, some differences in the triglyceride compositions based on the total acyl carbon and partition number were found between cultured and wild sea breams. "}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本水産学会"}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.2331/suisan.49.1405","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Publisher's Version/PDF (OpenAccess)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.2331/suisan.49.1405","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"日本水産学会"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://jsfs.jp/","subitem_relation_type_select":"URI"}}]},"item_3_relation_28":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"130001543805","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0021-5392","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00193422","subitem_source_identifier_type":"NCID"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大島, 敏明"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"和田, 俊"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"小泉, 千秋"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"天然成分","subitem_subject_scheme":"Other"},{"subitem_subject":"タイ科","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":"journal article"}]},"item_title":"養殖及び天然マダイの脂質成分の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"養殖及び天然マダイの脂質成分の比較"},{"subitem_title":"Comparison of Lipids between Cultured and Wild Sea Breams","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["318","445"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-28"},"publish_date":"2020-09-28","publish_status":"0","recid":"1985","relation_version_is_last":true,"title":["養殖及び天然マダイの脂質成分の比較"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:38:07.256389+00:00"}