Distillation remnants of shochu, a traditional Japanese liquor, improve pork meat quality by reducing stress
Yasuhisa Ano, Jun You Li, Takahiro Jomoto, Daiji Kurihara, Ryohei Nishimura, Hiroyuki Nakayama, Masayoshi Kuwahara
Distillation remnants of Shochu, a traditional Japanese liquorare fed to livestock, but their effects on livestock health have not been investigated. Here, we investigated the effects of these remnants on pig stress and pork quality (N = 6/group). The remnants reduced plasma cortisol (17.94 ± 0.92 [control] and 10.59 ± 1.28 [sample]) and increased salivary IgA (6.06 ± 2.21 [control] and 21.60 ± 5.37 [sample]). Blind sensory assessments showed that, in remnant-fed pork, sirloin tenderness (3.18 ± 0.19 [control] and 4.27 ± 0.38 [sample]) and the juiciness, umami, and fat tastiness of fillets were improved. Oleic acid percentages were higher (35.23 ± 0.65 [control] and 37.87 ± 0.60 [sample]) in remnant-fed pork, contributing to a favorable sensory evaluation. Two-group comparisons were analyzed by student’s t test. p < 0.05. This study promotes the reutilization of remnants to reduce livestock stress and improve meat quality.
- : Food Chemistry
- : 10.1016/j.foodchem.2020.126488
- : https://www.sciencedirect.com/science/article/pii/S0308814620303502