{"created":"2023-06-21T07:29:56.657905+00:00","id":1335,"links":{},"metadata":{"_buckets":{"deposit":"43bf987d-5c33-404c-80d7-713513451213"},"_deposit":{"created_by":3,"id":"1335","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1335"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00001335","sets":["12:120:143"]},"author_link":["1747","1748","1750","1749"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-12-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"39","bibliographicPageStart":"11","bibliographicVolumeNumber":"43","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"1. The pink-red coloration of the flesh of salmonids is due to carotenoids, especially astaxanthin, and is an important factor to evaluate marketing value of cultured salmonids. For many years fish technologists and scientists have endeavored to enhance the coloration of salmonids through the use of crustacean waste, yeast, algae, flower patels and synthetic carotenoids. 2. Synthetic canthaxanthin and astaxanthin are the two most effecient carotenoids for pigmenting salmonids, and are now widly used in salmonids culture. 3. The metabolism of astaxanthin in salmonids has been studied. The reductive metabolism of astaxanthin to β-carotene have been proposed. The proposed pathways are ; Astaxanthin→idoxanthin→adonixanthin→zeaxanthin, and Canthaxanthin→4-hydroxyechinenone→echinenone→β-carotene. 4. One of well-known functions of carotenoids in fish is pro-vitamin A activity. Salmonid fish are able to convert β-carotene, canthaxanthin, lutein, zeaxanthin and astaxanthin, into vitamin A.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000066257","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00039943","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島県立短期大学"},{"subitem_text_value":"食糧科学と栄養学科ロードアイランド大学"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Home Economics, Kagoshima Prefectural College"},{"subitem_text_language":"en","subitem_text_value":"Department of Food Science & Nutrition, University of Rhode Island"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"釜田, 忠"},{"creatorName":"カマタ, タダシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"シンプソン, K.L."}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KAMATA, Tadashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SIMPSON, Kenneth L.","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-07-25"}],"displaytype":"detail","filename":"KJ00000066257.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000066257.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/1335/files/KJ00000066257.pdf"},"version_id":"aab673f2-cfcc-47ab-adb9-a367f9c66d47"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"A Study of Astaxanthin : Its Application for the Pigmentation of Salmonid Fish","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"A Study of Astaxanthin : Its Application for the Pigmentation of Salmonid Fish","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["143"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"1335","relation_version_is_last":true,"title":["A Study of Astaxanthin : Its Application for the Pigmentation of Salmonid Fish"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T08:06:44.454598+00:00"}