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Tumor Imaging by Monoclonal Antibodies Labeled with Radioactive Metal Ions
( K. Endo ),( H. Sakahara ),( T. Nakashima ),( M. Koizumi ),( M. Kunimastsu ),( H. Ohta ),( T. Furukawa ),( Y. Ohmomo ),( Y. Arano ),( A. Yokoyama ),( K. Okada ),( O. Yoshida ),( S. Hosoi ),( T’ Nakam 대한핵의학회 1984 핵의학 분자영상 Vol.18 No.2
Effect of Fermented Soybean "Natto" Supplement on Egg Production and Qualities
Fujiwara, K.,Miyaguchi, Y.,Toyoda, A.,Nakamura, Y.,Yamazaki, M.,Nakashima, K.,Abe, H. Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.11
Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan. Dried natto, prepared by heating at $60^{\circ}C$, was added to a basic diet at a level of up to 3%. Forty 166-wk-old layer chickens (Rhode Island Red) were randomly divided into 4 groups and five layer chickens were used in each group with two replicates. Layer chickens in group 1 were fed a basic diet as the control. The remaining 3 groups were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/w), respectively. The result did not show improvements in egg production or feed conversion ratio of layer chickens even when 3% dried natto was added to the control diet. The egg qualities including egg weight, eggshell strength and thickness, yolk color, yolk weight, albumen height, and Haugh unit were also not improved. However, the feeding of dried natto changed the cholesterol content in the egg yolk. The supplementation of dried natto showed the tendency to decrease the yolk cholesterol after 12-wk of feeding compared to the control diet though it did not change plasma cholesterol levels in the blood. On the other hand, yolk cholesterol decreased significantly after 12-wk of feeding 3% dried natto (p<0.05).
Effect of Fermented Soybean, "Natto" on the Production and Qualities of Chicken Meat
Fujiwara, K.,Miyaguchi, Y.,Feng, X.H.,Toyoda, A.,Nakamura, Y.,Yamazaki, M.,Nakashima, K.,Abe, H. Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.12
Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan. Dried natto prepared by heating at $60^{\circ}C$ was added to a basic diet at an amount of below 2%. The supplementation of dried natto did not influence the weights of the carcass, breast and thigh meat, fillet or abdominal fat. Growth of the thighbone such as the length, thickness of cortex bone, and Ca/P ratio in bone ash were not altered by the addition of natto. However, the pH of male meat decreased following the supplementation of dried natto from days 28 to 80. The water-soluble protein content in male thigh meat increased in the group fed 2% natto from days 28 to 80. Free peptides increased in male thigh meat by feeding 2% natto from days 0 to 80. The supplementation of natto increased free glutamic acid in thigh meat regardless of sex. Moreover, the supplementation of natto specifically decreased meat cholesterol in female chickens though the effect was not shown in male chickens.