Myofibrils and Meat Texture of Broilers Fed on a Diet of Tochu Leaf Powder
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概要
- 論文の詳細を見る
Feeding of Tochu leaf to broiler was done to discover the role of myofibrilar protein and the effects of Tochu on meat toughness. The quality and quantity of myofibrillar protein was the same between Tochu-fed muscle and the controls. The improvement of meat quality should be concluded to be due to collagen as reported before and not due to the myofibrillar proteins.
- 社団法人日本農芸化学会の論文
- 1996-02-23
著者
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TAKAHASHI Shushichi
College of Industrial Technology, Nihon University
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Tanimoto Shin-ya
Department of Home Economics, Aoyama Gakuin Women's Junior College
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Maruyama Koscak
Department of Biology, Faculty of Science, Chiba University
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Maruyama K
Laboratory Animal Development And Research Group National Institute Of Radiological Sciences
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Maruyama K
Department Of Life Science Meiji University
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SHIOYA Masakatsu
College of Agriculture and Veterinary Medicine, Nihon University
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Maruyama K
Department Of Biology Faculty Of Science Chiba University
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Maruyama Koscak
Department Of Biology Faculty Of Science Chiba University
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Tanimoto Shin-ya
Department Of Home Economics Aoyama Gakuin Women's Junior College
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Shioya Masakatsu
College Of Agriculture And Veterinary Medicine Nihon University
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