Feeding coproducts to pigs to reduce feed cost and reach sustainable food production

Abstract

For the long-term sustainability of swine production, economics, societal acceptance, and environmental footprint remain key components. Increased inclusion of coproducts in substitution of grains in diets fed to pigs can reduce feed cost per unit of pork produced, convert human nonedible feedstuffs into high-quality pork for human consumption, and thereby reduce nutrient waste. As we concluded in 2013, feeding coproducts may involve risks for animal health, growth performance, carcass traits, pork quality, and nutrient excretion; however, these can be managed with feed evaluation. Coproducts may contain fermentable fiber and starch that assist in maintaining gut health of pigs fed diets without antibiotics. Pigs fed diets containing coproducts will excrete more organic matter that should be treated as a resource for energy generation. Combined, feeding coproducts to pigs can reduce feed cost and is an important step toward reaching sustainable food production.