"Recycling liquor leftovers as animal feed produces happier pigs and tastier pork"

From PoAndPo Agrifish:

Tastier pork comes from pigs that eat the barley left over after making the Japanese liquor shochu.
A team of professional brewers and academic farmers state that nutrients in the leftover fermented barley may reduce the animals' stress, resulting in better tasting sirloin and fillets.

"Kyushu, in Western Japan is well known historically for making shochu and for its many pig farms.

"We hope collaborative research projects like ours can directly benefit the local community and global environment," said Yasuhisa Ano, the first author of the research paper published in Food Chemistry.

Ano is affiliated with the Kirin Central Research Institute at Kirin Holdings Co., Ltd....

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