21世紀の畜産業 オーストリッチ(ダチョウ)産業

application/pdfothe

Simple method of converting egg weight to egg value

application/pdfdepartmental bulletin pape

Lag of oviposition time and genetic improvement of egg production by selection index method

application/pdfdepartmental bulletin pape

Nondestructive prediction method for yolk : albumen ratio in chicken eggs by computer image analysis

application/pdfThe purpose of this study was to develop a nondestructive prediction method for the yolk: albumen ratio by computer image analysis for candling inspection. Twenty-two to 49 eggs per line were randomly sampled from four chicken lines. After weighing the eggs, the eggs were illuminated by an overhead projector beam through a small hole in dark room. Video images were taken of the eggs from four directions, the eggs rotated each time by 90 degrees. The eggs were broken for measuring egg traits, including the yolk:albumen ratio. The average value obtained from four directions was used for statistical analysis. The ratio of the number of pixels of light and dark parts (light: dark ratio), and the CV of red (R), green (G), and blue (B) components for the whole egg and for light and dark parts of the egg were calculated and defined as image analysis traits. Correlation coefficients between the yolk: albumen ratio and CV of R and G components of the whole egg were significant (0.42 to 0.79) in all the lines. The determination coefficient of multiple regression of the yolk:albumen ratio on the CV of R and G components of the whole egg and the light:dark ratio was 0.83. Observed and predicted yolk:albumen ratios were classified into five levels. The ratio of zero difference between observed and predicted values was 76.1%, and the percentage of 0 to +/-1 difference between observed and predicted values was 100.0%. The image analysis method accurately predicted the yolk:albumen ratio without breaking the egg.journal articl

卵白量の変更による孵化および雛の体構成の変化

application/pdfjournal articl

Prediction method of beef marbling standard number using parameters obtained from image analysis for beef ribeye

application/pdfFactors affecting the difference between the Beef Marbling Standard (BMS) number assigned by examiners (BMSSUB) and the BMS number estimated from marbling percentage by image analysis (BMSFAT) were investigated. Pictures of ribeye area of 106 Japanese Black steers with BMSSUB were used. Marbling percentage in ribeye area，means and standard deviations of the area and of the form score for marbling particles classified into 5 levels (over 0.01，0.05，0.1，0.5，and 1.0 cm2)，and standard deviations of marbling percentages in small areas which were obtained by dividing the ribeye into 4，9，25， and 100 partitions were calculated by image analysis. Multiple regression equations with the difference between BMSSUB and BMSFAT as the dependent variable were obtained by a stepwise method starting with 25 independent covariates for image analysis traits and ribeye area. The final number of independent covariates used in the equation was limited to three. The range of the difference between BMSFAT and BMSSUB was from -3 to +4 and the percentage of the differences within 士1 was 67.0%，while the range of the difference between BMSSUB and the BMS number which was calculated from a multiple regression equation was from -2 to +2 and percentage of the differences within 士1 was 91.5%. These results show that the accuracy of prediction for BMS number has improved by using not only the ratio of fat area but also other image analysis traits.journal articl

Selection for High and Low Yolk-Albumen Ratio in Chickens V. Effects of Selection and Relaxation on Egg Component Traits

application/pdfjournal articl

Intra-Clutch Changes in Egg Composition and Shell Quality in Laying Hens

application/pdfjournal articl

Prediction of crude fat content of longissimus muscle of beef using the ratio of fat area calculated from computer image analysis: Comparison of regression equations for prediction using different input devices at different stations

application/pdfCrude fat content of longissimus (ribeye) muscle of beef cattle was predicted from a ratio of fat area (RFA) to area of ribeye muscle calculated from computer image analysis (CIA). Cross sections of 64 ribeyes taken from the 6-7(th) rib from cattle at experiment station A and cross sections of 94 ribeyes taken from the 6-7(th) rib from cattle at Experiment Station B were used in this study. Slices (1 to 1.5 cm in thickness) of just the Longissimus dorsi were homogenized and sampled for chemical estimation of crude fat content using petroleum ether. Crude fat content as determined from chemical analysis was used as the true estimate of fat content. A CCD (charge-coupled device) camera was used as the input device at Experiment Station A, and a single-lens reflex camera was used at Experiment Station B to photograph ribeyes for CIA. The contour comparison method, which assigns a threshold value for each marbling particle, was used to obtain accurate binarization in this study. Minimum and maximum of chemical measurements of crude fat were 2.1 and 39.8%, and for CIA calculation of the RFA were 6.1 and 56.8%, respectively. This range covered almost the complete range of the beef marbling standard used in carcass grading in Japan. The equation for the regression of the crude fat content (Y) on RFA (X) calculated from CIA for all of the data was Y = .793X - 3.04 with r(2) = .96. Regression equations for prediction of crude fat percentage from RFA taking into consideration the effect of experiment station were Y = .741X - 2.22 with r(2) = .91 for Experiment Station A, and Y = .782X - 2.54 with r(2) = .91 for Experiment Station B. Analysis of covariance showed that the effects of experiment stations on intercepts and slopes were not significant (P > .10). The ranges of differences between actual and predicted crude fat content from the prediction equation that was calculated without consideration of the effect of station were - 6.4 to 4.0%. CIA of cross sections of the ribeye muscle seems to have potential for prediction of crude fat content.journal articl

Position and rate of intestinal fermentation in adult ostrich evaluated by volatile fatty acid

application/pdfThe study was conducted in Obihiro, Japan to examine the position and rate of intestinal fermentation in three adult ostriches (Struthio camelus) with mean liveweight of 103±4.7 kg. The ostriches were fed fresh leaves of orchardgrass (Dactylis glomerata). At twenty five hours before the slaughter, they ingested 100 g fresh leaves mixed with 20 g oblong strips (2mm wide and 30 mm long) of a filter paper, in which chromium oxide was absorbed at a rate of 40 %. After the slaughter, small intestine, cecum and large intestine were cut into 3, 2 and 7 pieces, respectively, with the same length in each organ. Crude ash content in digesta samples was the highest in muscular stomach (90.1±1.17 %), compared with 27-51 % in other organs of glandular stomach, small intestine and cecum. The percentages of both dry matter and organic matter were significantly higher in colon. The peak of chromium content was observed at the final position of large intestine, suggesting passage rate of grass leaves through all digestive organs being about 24 hours. A small peak of total content of volatile fatty acids was observed at middle part of small intestine, suggesting the commencement of volatile fatty acid forming in small intestine. The peaks of both total content of volatile fatty acids and acetic acid content were observed in colon, being 24.5±7.25 % and 15.5±5.75 %, respectively. Acetic acid content rapidly decreased at the following sites of large intestine, suggesting active absorption of acetic acid in colon.植物資源の利用を改善するために、平均生体重が103±4.7kgの3羽のダチョウ成鳥(Struthio camelus)における腸管内醗酵の場所と速度を調査した。ダチョウにオーチャードグラス(Dactylis glomerata)の葉身を給与し、屠殺の25時間前に100gの葉身と20gの長方形のロ紙(幅2mm、長さ30mm)を採食させた。ロ紙には40%の酸化クロム水溶液を吸着させておいた。屠殺後、小腸、盲腸、大腸を同じ長さになるようにそれぞれ3、2、7個に分割した。 消化管内容物中の粗灰分の割合は筋胃で最も高く(90.1±1.17 %)、腺胃、小腸、盲腸では27-51%であった。乾物と有機物の割合は盲腸で最も高かった。クロム濃度のピークは大腸の最後の部分で認められ、ダチョウ成鳥のすべての消化管を通過する時間は約24 時間と推察された。揮発性脂肪酸の総量の小さなピークが小腸の中間部で認められ、ここですでに醗酵が開始されていることを示唆していた。揮発性脂肪酸の総量と酢酸濃度の両方のピークが結腸で認められ、平均値はそれぞれ24.5±7.25 mmol/100ml と15.5±5.75 mmol/100ml であった。酢酸濃度は大腸を下行するにつれて急速に低下しており、酢酸は結腸において活発に吸収されていることが示唆された。departmental bulletin pape