A system of brewing Japanese sake by liquefaction using enzymes that hydrolyze rice starch becomes popular, high crude protein sake cake (HCP-SC) that is not suitable for food is produced. But the nutrient composition of HCP-SC is very different from sake cake (dry) listed in Standard Tables of Feed Composition in Japan (2009), and its digestibility and nutritive value in swine are unclear. Thus, the digestibility and nutritive value of HCP-SC were determined in the digestion trial. At first, the nutrient and amino acid composition of 18 sake cakes for feed was analyzed to select the test ingredient. The CP content of freeze-dried sake cakes for feed was variable (13.9～69.2%DM, average: 36.1%DM), but the amino acid content (%CP) was relatively constant. HCP-SC derived from the sake brewery that had made sake cake with highest CP in the preliminary survey was selected as the test ingredient (CP73.5%DM). The LWD crossbred pigs (9 barrows and 9 gilts, initial bodyweight: 45.6 kg) were allotted to 3 dietary treatments by weight and sex and assigned to individual pen. The experimental diets were corn-soybean meal-based diet (basal diet) and 5% or 10% HCP-SC diet that partially replaced the test ingredient in the reference diet. Titanium dioxide was used as a digestibility marker. The study consisted of a 4d adaptation period followed by a 3d collection period of feces. The digestibility of the experimental diets was calculated, then the digestibility and nutritive value of the test ingredient were determined by difference (indirect) and extrapolation method. The CP digestibility of HCP-SC was calculated as 76.0% by extrapolation method, and equivalent to the value of sake cake (dry). The DE of HCP-SC was calculated as 17.11 MJ/kgDM from its general energy (GE) and GE digestibility by extrapolation method, and slightly higher than that value of sake cake (dry).

Pork consumption in Japan is higher in the east than in the west. It is necessary to establish marketing strategies aimed at western Japanese consumers in order to improve the competitiveness of domestic pork. To achieve above objective, we conducted a web-based questionnaire survey of 285 general consumers from Kanto (around Tokyo in eastern Japan) and Kinki (around Osaka in western Japan) regions and 112 professional meat workers from eastern and western Japan to clarify regional differences. For general consumers, a total of 109 questions examined their means of purchasing pork, items purchased, experience of purchasing and eating pork, preference for pork dishes, knowledge of pork, requirements for pork, and attitudes toward pork. For professional meat workers, a total of 80 questions addressed their handling experience of pork, knowledge of pork, attitudes toward pork, and requirements for pork traits to be improved. The results were analyzed using a generalized linear model with the attributes of the participants, including region (eastern vs. western Japan) as variables with cumulative logit as a link function. Our statistical analysis of responses by general consumers indicates that the effect of place of residence was significant (P<0.05) for one item regarding means of purchase, three items regarding pork item purchased, eight items regarding preferences for pork dishes, one item regarding knowledge, and three items regarding requirements and attitudes toward pork. While there was a stronger preference in the Kanto region for pork dishes that differ between the two regions, knowledge was higher and requirements were stronger in the Kinki region than in the Kanto region. These results suggest that consumers in the Kinki region are more concerned about quality. Professional meat workers’ responses differed significantly (P<0.05) between eastern and western Japan in three knowledge items and one attitude item. Specifically, meat professionals in western Japan agreed more than those in eastern Japan with the statement that “consumers are more price-oriented.” These results suggest that there are some discrepancies in western Japan between the quality orientation of consumers and the assumption of consumers’ “price orientation” among meat professionals. A solution of these discrepancies between the perceptions of consumers and meat distributors could be beneficial for improving the marketing, distribution, and consumption of pork in western Japan.