{"created":"2023-07-25T09:58:50.611300+00:00","id":1986,"links":{},"metadata":{"_buckets":{"deposit":"ca71d22a-36b2-431a-bc2f-1076dae018b3"},"_deposit":{"created_by":15,"id":"1986","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1986"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001986","sets":["187:190:445","41:318"]},"author_link":["2116","3236","3198","3196"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"1801","bibliographicPageStart":"1795","bibliographicVolumeNumber":"48","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 Lipid of cultured ayu was analyzed and compared with that of wild ayu. In the total and non-polar lipids, percentages of C16:0, C18:2 fatty acids in the cultured ayu were higher than those in the wild one, while percentage of C18:3 fatty acid in the cultured ayu aws lower than that in the wild one. Odd-number fatty acids C15:0, C17:0 and C19:0 were contained at high levels in the wild ayu, compared with those in the cultured one. In the phosphatidyl-choline, percentages of C16:0 and C22:6 fatty acids in the cultured ayu were higher than those in the wild one, while percentages of C18:1, C18:2 and C20:5 fatty acids in the cultured ayu were lower than those in the wild one. In the phosphatidylethanolamine, C16:0 and C18:1 fatty acids were contained at high percentages in the wild ayu, compared with those in the cultured ayu. On the other hand, the percentage of C22:6 fatty acid was high in the cultured ayu.\nIn addition to the fatty acid and triglyceride compositions obtained, the results of high-per-formance liquid chromatographic analysis suggest that the non-polar lipids of cultured ayu are different from those of the wild ayu in molecular species of triglycerides. "}]},"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.48.1795","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.48.1795","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":"130001547042","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":"Ohshima, Toshiaki"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Widjaja, Hengky Djdja "}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Wada, Shun"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Koizumi, Chiaki"}],"nameIdentifiers":[{},{}]}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"養殖及び天然アユの脂質成分の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"養殖及び天然アユの脂質成分の比較"},{"subitem_title":"A Comparison Between Cultured and Wild Ayu Lipids","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":"1986","relation_version_is_last":true,"title":["養殖及び天然アユの脂質成分の比較"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:38:06.506447+00:00"}