Sake Lees: A Potential Feed Ingredient to Enhance Intestinal Barrier Function in Indigenous Meat-type Chickens.

ABSTRACT: Food loss and waste (FLW) is a serious problem worldwide. One proposed solution is to divert FLW to livestock feed. From the viewpoint of food mileage, it is increasingly recommended that the distance that food travels between the sites of production and consumption is as short as possible (the consumption of local food products). Sake, a traditional Japanese alcoholic beverage, is produced in various regions of Japan. Sake lees, the leftover paste from sake production, is generated as a byproduct and has gained attention for its high nutritional value and potential as a functional food. Local sake lees was fed to meat-type chickens and its potential as a feed ingredient was evaluated. Experimental diets consisting of 20%, 30%, or 40% sake lees were produced by adding local sake lees to co

SUBMITTER: Ito KR 

PROVIDER: S-EPMC12390738 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature