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

(University of Tokyo) 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. Feeding distillation leftovers to farm animals can improve the animals' quality of life, lower farmers' and brewers' costs, appeal to discerning foodies, and benefit the environment by reduci...