Kanegafuchi Kagaku Kogyo Kabushiki Kaisha

Yoji Hisada

Takayoshi Hidaka

Yoshihide Fuse

Ikuo Katsumi

Taizo Kawabe

Toshiaki Miwa

Naoko Yasuhara

Y Pomeranz

Takehiko Ohfuji

Livestock and poultry are fed with feed containing at least one spice chosen from among the families Myristicaceae, Cruciferae, Rutaceae, Compositae, Pedaliaceae, Piperaceae, Leguminosae, Umbelliferae, Myrtaceae, Solanaceae, Labiatae, Lauraceae, Liliaceae and Zingiberaceae, whereby the active ingredients of the spice taken into the bodies of the thus-fed livestock and poultry are transferred to their internal fat thereby to modify their meat and to improve the smell of their fat. Accordingly, the fatty smell of the meat and fat to be obtained from the thus-fed livestock and poultry is removed and the freshness-keeping power of the meat and fat is enhanced. As the spices may be added to feed, livestock and poultry may efficiently take the spices with ease.

Feed for livestock and poultry and a method for improving meat and fat

A cholesterol or body weight regulating material comprising an enzyme resistant starch is disclosed. A composition which contains said enzyme resistant starch is also disclosed. A food, food material, and beverage, containing said enzyme resistant starch are further disclosed. A method for regulating cholesterol or body weight is still further disclosed. Those are effective not only for lowering cholesterol level, but for preventing obesity.

Composition and method for lowering blood level of LDL-cholesterol

Growing community of inventors

Kobe, Japan

Yoji Hisada