{"id":661509,"date":"2020-07-21T09:28:36","date_gmt":"2020-07-21T13:28:36","guid":{"rendered":"http:\/\/spaceweekly.com\/?p=661509"},"modified":"2020-07-21T09:28:36","modified_gmt":"2020-07-21T13:28:36","slug":"getting-animals-drunk-is-an-economical-way-to-reduce-their-stress-improve-meat-quality","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=661509","title":{"rendered":"Getting animals drunk is an economical way to reduce their stress, improve meat quality"},"content":{"rendered":"<p>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&#8217; stress, resulting in better tasting sirloin and filets.&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\n Click here for original story, <a href=\"https:\/\/phys.org\/news\/2020-07-animals-drunk-economical-stress-meat.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Getting animals drunk is an economical way to reduce their stress, improve meat quality<\/a>&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\nSource: Phys.org&#013;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&hellip; <\/p>\n","protected":false},"author":1,"featured_media":615444,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-661509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-phys-org"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/661509","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=661509"}],"version-history":[{"count":0,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/661509\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/media\/615444"}],"wp:attachment":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=661509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=661509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=661509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}