A team from the Faculty of Biology and Applied Sciences at Kinki University in Wakayama Prefecture has successfully innovated a feeding technique that significantly enhances marbling in San-Yuan pigs, the most widely produced pork breed in Japan. This game-changing method is set to transform the quality of pork products in the market, capturing the palates of discerning consumers.

the researchers, led by Associate Professor Takuma Shiraki, used a unique technique called the ‘Amino Acid Ratio Method’ to formulate the highly versatile feed. While San-Yuan pigs traditionally display a fat content of about 4% in loin cuts, those raised on the newly developed feed showed a fat content rising to approximately 8%.

The findings promise an enhanced eating experience that could elevate Japanese pork to new heights, from both a culinary and agricultural standpoint.

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Source : https://mainichi.jp/articles/20230828/k00/00m/020/084000c

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