{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T04:43:00Z","timestamp":1792212180790,"version":"4.4.0"},"reference-count":19,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T00:00:00Z","timestamp":1792108800000},"content-version":"vor","delay-in-days":288,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Animal Science Journal"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Soup stock was prepared solely from Yeso sika deer (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Cervus nippon yesoensis<\/jats:italic>\n                    <\/jats:styled-content>\n                    ) femurs by heating at 80\u00b0C\u201390\u00b0C under normal pressure for 6\u201348\u2009h. Total nitrogen generally increased with extraction time, with no significant differences among the 18\u2010 to 48 h conditions; within this range, the observed mean was highest at 36\u2009h, which was therefore selected as the representative condition for compositional analysis. The 36 h stock contained 99.6\u2009g\/100\u2009g moisture and 0.4\u2009g\/100\u2009g crude protein and had a pH of 8.6. Fifteen free amino acids were detected (total, 1.45\u2009mg\/100\u2009mL), with glutamic acid (Glu) the most abundant (0.268\u2009mg\/100\u2009mL). Free hydroxyproline and inosine 5'\u2010monophosphate (IMP) concentrations were 0.011 and 0.188\u2009mg\/100\u2009mL, respectively, and free peptide equivalents were 9.00\u2009mg of bovine serum albumin equivalent\/100\u2009mL. Total free amino acids, Glu, and IMP were lower than in previously reported bone soups, but differences in raw materials and preparation conditions preclude direct comparison. These findings provide basic information for evaluating Yeso sika deer bone as a food material.\n                  <\/jats:p>","DOI":"10.1111\/asj.70253","type":"journal-article","created":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T04:11:35Z","timestamp":1792210295000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Compositional Properties of Soup Stock Prepared From Femur Bones of Yeso Sika Deer (\n                    <scp>\n                      <i>Cervus nippon yesoensis<\/i>\n                    <\/scp>\n                    )"],"prefix":"10.1111","volume":"97","author":[{"given":"Toru","family":"Kikuchi","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition Asahikawa City University Junior College  Asahikawa Hokkaido Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ayaka","family":"Kobayashi","sequence":"additional","affiliation":[{"name":"Food Science Program, School of Agriculture Obihiro University of Agriculture and Veterinary Medicine  Obihiro Hokkaido Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3422-7188","authenticated-orcid":false,"given":"Kenichiro","family":"Shimada","sequence":"additional","affiliation":[{"name":"Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine  Obihiro Hokkaido Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hiroshi","family":"Ishii","sequence":"additional","affiliation":[{"name":"Department of Home Economics Obihiro Otani Junior College  Obihiro Hokkaido Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kyu\u2010Ho","family":"Han","sequence":"additional","affiliation":[{"name":"Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine  Obihiro Hokkaido Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michihiro","family":"Fukushima","sequence":"additional","affiliation":[{"name":"Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine  Obihiro Hokkaido Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,16]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC","year":"2003"},{"key":"e_1_2_8_3_1","doi-asserted-by":"crossref","first-page":"110","DOI":"10.56808\/3027-7922.2372","article-title":"Effect of Temperature and Time on Free Amino Acid Profile in Thai Chicken Bone Soup Stock Preparation","volume":"42","author":"Chotechuang N.","year":"2018","journal-title":"Thai Journal of Pharmaceutical Sciences"},{"key":"e_1_2_8_4_1","volume-title":"Chronic Wasting Disease (CWD): Fact Sheet","author":"Food Safety Commission of 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