Solid research
is the basis of vitality.
Our products are backed by steady, accumulated research — papers, conference presentations, safety testing, and in vitro studies. We scientifically verify the effects of key ingredients and value manufacturing that can speak through data.
Microbial Fermentation Technology
Our proprietary fermentation process generates beneficial components that help balance soil and gut environments.
Disclosure of Validation Data
We publish on-site validation data for chickens, pigs, cattle and more to ensure transparency.
Papers & Conference Presentations
We share research results on key ingredients (Tamogi mushroom, minerals, lactic acid bacteria) academically.
Flavor analysis of Hinai-jidori chicken thigh | Joint research with the Akita Prefectural Livestock Experiment Station & Dr. Rikimaru
As joint research with the Akita Prefectural Livestock Experiment Station and Dr. Rikimaru, the “flavor elements” of Hinai-jidori chicken thigh were analyzed by a third-party registered testing laboratory (relative comparison with the average of branded domestic chicken thigh set to 100).
What stood out clearly in the data is the high quality of the fat. Oleic acid, which adds to the fat’s aroma and sweetness, is high (123), while polyunsaturated fatty acids, which detract from flavor, are very low (66). In short, the numbers show a clean, fragrant fat with little off-taste. The meat is also high in bite-firmness and chewiness (150/126), giving the firm, springy texture characteristic of jidori (native free-range chicken).
What we value here is how people actually perceive taste. The human tongue adapts and tires the longer you chew, gradually making deliciousness harder to perceive. That is exactly why Hinai-jidori — whose umami and aroma rise all at once the moment you bite (“umami that spreads in an instant”) — delivers its full deliciousness from the very first bite. You don’t need to chew a long time to find it; you taste it the moment it enters your mouth. We believe this is a major appeal of Hinai-jidori’s flavor.
* A relative comparison of flavor-element data by a registered testing laboratory (average of branded domestic chicken thigh = 100). It does not represent the entire lot of the sample.
Bio Charger feeding trial | Growth, feed intake, and summer appetite
We compared body weight, feed intake, and feed conversion ratio (FCR) from 0 to 154 days of age between a test group (Bio Charger added to feed) and a control group (no additive).
① Strong early growth
The test group was heavier from an early stage — 442 g at 28 days (control 398 g), 1,778 g at 98 days (control 1,611 g), and 2,313 g at 126 days (control 2,260 g) — showing a strong start to growth.
② Difference in summer appetite drop
During the period when heat tends to reduce intake (70–98 days), the control group’s feed intake stayed at 66.5 g/day, while the test group maintained 79.5 g/day. The FCR for the same period was also better at 4.65 (control 5.47), indicating a tendency to keep eating well even under heat stress.
③ Final weight converges to the “genetic level”
The inclusion rate this time was 0.15% of feed weight — right at the borderline of whether any difference appears. As a result, although a clear early-growth difference emerged, by the final 154 days the groups converged to nearly the same weight: 2,646 g (test) vs. 2,648 g (control). This is thought to be because Bio Charger drew out the chickens’ innate vitality to speed up the start of growth and supported intake through the heat, while the birds ultimately settled at the body-weight level inherent to their genetic line. The key takeaway is that even a small amount showed effects on the speed of the early start and on maintaining appetite in summer.
* This data is from one example feeding trial. Results vary with conditions such as rearing environment, genetic line, and inclusion rate.
