Sustainable swine nutrition
A traditional nutrition approach considers proteins as sources of essential and non-essential amino acids, energy, minerals, fibre and vitamins. Nowadays, our consideration of nutrition is more complex, including not only the effect of nutrition on performance, but also how nutrition impacts animal welfare, environmental pollution, manure management, health status, and product quality.
Sustainable nutrition has become a must for various phases of animal production. Increasing pressure concerning antibiotic usage, rising consumer awareness about the impact of our industry on environment and animal welfare; these are all clear signals regarding the need for sustainable nutrition. We have increasingly focused more attention on hind gut fermentation and the role of high digestible ingredients in post-weaning diets. We have also addressed the overall benefits of fibre in sow and piglet diets, while advancing our understanding of the role of functional ingredients in accelerating young gut development.
Modern genetics have brought huge competitiveness to our industry, while also imposing higher nutrition, health, and management challenges. Today’s top swine producing countries face increasing pre-weaning mortalities due to large litter sizes at farrowing and an increased percentage of small piglets.