Obihiro University of Agriculture and Veterinary Medicine

私はこれまでの国家公務員としての生産現場、北海道以外の地域の生産現場の情報などを活用し、肉用牛の飼養管理に関する教育・研究を行うことを考えています。肉用牛など家畜は遺伝的要因が重要と言われていますが、その遺伝的要因を100％発揮させるためにはその家畜にあった飼養管理を行う必要があります。また、最近の消費者の多様なニーズから霜降り牛肉だけでなく、経産牛などを用いた味わい深い牛肉生産も必要となっています。さらに、地域の未利用資源を飼料として有効利用することで地域の活性化、持続可能な畜産業、また資源の有効利用などストーリー性の高い牛肉生産を行うことを目指しています。

The evaluation of beef cattle is largely based on heredity. However, the cattle's ability cannot be demonstrated unless the feeding management such as nutritional status suitable for the cattle is performed.Subsequent fattening results of fattening cattle differ depending on the energy intake during lactation and the development of the ruminant stomach.In recent years, fattening cattle have been fattening methods that increase marbling by lowering vitamin A in the feed. However, if it is lowered too much, the body gain will be poor, and not only the meat mass will be reduced, but also the marbling may be reduced. In addition, consumers these days have a growing need for lean meat as well as beef with a lot of marbling. For this reason, there is also a need for lean meat production technology by fattening multiparous beef cow that has finished reproduction.Furthermore, fattening technology that effectively utilizes unused resources in the region as feed is also needed from cost reduction, SDG's, and regional development.In order to solve these problems, we conduct researches on feeding management, and evaluate the growth pattern from the results of ultrasonic diagnostic technology (photos) and blood tests for biological information during fattening. As a result, we will examine in detail the reason why such meat quality was achieved.

Efficient fattening technology by fattening multiparous beef cow
Possibility of feed by drying wine lees (grape pomace)
Examination of factors necessary for high-level stabilization of branded beef