Locally produced protein feed for slaughter pigs

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Soya is an important source of protein in traditional compound feed, but its production is associated with a high carbon footprint. Therefore, we are working to find alternatives in the form of locally produced protein sources. Recent studies have shown that it is possible to feed slaughter pigs with a feed mix based on locally produced goods. However, the supply of the desired raw materials is limited and therefore the price is high compared to traditional feed mixes with imported soya. Therefore, from an economic point of view, feeding local protein is not yet an attractive alternative.

The studies are based on a demonstration trial where organic growing pigs were fed a diet with an increased proportion of locally produced protein sources and a standard diet, respectively, with a focus on the economic effect. You can read about the overall results in the sections below. See more details about the trial and the results in the report:

Demonstration trial with increased share of locally produced protein - Economic impact (pdf file, 8 pages)

Economics - lower contribution margin with local protein

Economic calculations show that the total contribution margin is higher with the traditional feed mix compared to the mix with reduced soya and locally produced protein. This is mainly due to the higher price of the blend with local raw materials.

In the studies, locally produced feed had an additional cost of approximately DKK 0.5 per feed unit, which resulted in a reduction in the gross margin per pig of DKK 83 in the summer demonstration and DKK 93 in the winter demonstration. The reason for the difference in gross margin between the seasons is that feed consumption was generally higher in the winter demonstration than in the summer demonstration, and therefore the additional cost of feed has a greater impact.

Feed consumption and growth is good with local protein

Production data from the trial showed that feed conversion and daily gain were slightly better in the groups fed the locally based feed compared to the pigs fed standard feed. The better production results may be related to the fact that the protein contribution in the locally based diet came from several different protein sources. This means a more versatile diet and a reduced amount of negative ingredients in some feedstuffs. Soya, for example, contains anti-nutritional factors such as trypsin inhibitors. Diets consisting of different protein sources can also achieve a better amino acid profile.