Reducing environmental footprint, feed cost and enhancing global competitiveness of Canadian pork production by increased utilization of energy, nutrients and feedstuffs fed to growing-finishing pigs.

Why is this project important?

Historically, feed has represented the single greatest expense for pork producers in Canada. This is especially true today, where feed is even costlier due to post pandemic ingredient shortages, transportation disruptions, drought in Western Canada, war in Ukraine, and even the temporary lack of certain ingredients such as phosphorus (P).

Grower-finisher pigs account for approximately 80% of all feed consumed in the swine sector, with energy, protein (amino acids) and phosphorus (P) serving as the costliest ingredients. This highlights the need for cost-effective and flexible feeding strategies for grower-finisher pigs and for enhancing sustainable dietary energy and nutrient use.

Locally produced feedstuffs, including human non-edible co-products whose availability relies less on global supply chains, must be considered to meet dietary nutrient supply for growth and to achieve the overarching objective: reduction of feed cost per unit of lean growth (i.e., high value pork). In the process, nutrient losses into the environment and carbon emissions from the long-distance trucking of feedstuffs will be reduced, thereby addressing pressing environmental concerns and contributing to sector sustainability.

What will researchers do?

• Determine net energy value and amino acid and P digestibility of novel local ingredients.

• Test efficacy of low-cost processing and additives (e.g., enzymes) on nutrient digestibility and N and P excretion patterns and associated biomarkers (plasma N and P).

• Optimize dietary energy utilization and inclusion of alternative, locally sourced ingredients, including co-products.

• Fine-tune P depletion and phytase strategies.

• Assess bioavailability of iron sources, fecal iron excretion, gut microbial ecology and health in grow-finish pigs.

What will be the benefit of this research?

The main goal of this project is to assist the Canadian swine industry in meeting sustainable economic growth and achieving increased resilience to global challenges such as economics, environment, trade, and societal demands. It will examine the feeding and nutrition practices for grow-finish pigs, with a focus on developing strategies that incorporate alternative, local feed ingredients and improve nutrient efficiency. Ultimately, the project aims to reduce feed cost, convert human non-edible and bio-industrial coproducts into high quality protein for human consumption, reduce reliance on non-local ingredients (which increases feed security and biosecurity) and reduce the environmental footprint of pig feeding.

In Ontario alone, over the last six years, the average cost to feed a growing-finishing pig (corn-soy based diet in Ontario) has increased from $82.54 (in 2016) to $117.08 (in 2021). The 5-month average to date in 2022 is $131.21 per pig. These drastic increases in feed cost are not economically sustainable for Canadian pork producers. On January 1, 2022, there were 7.68 million hogs on farms in Canada. A reduction in feed cost of $5 per hog marketed would translate to approximately $38 million in savings for Canadian hog producers. To achieve reductions in feed cost, producers need to find lower cost alternative feed ingredients that can be used efficiently, while improving nutrient utilization to reduce reliance on current common and imported ingredients.

Of critical importance today, the project will have a number of environmental benefits. By enhancing the nutrient use of Canadian feedstuffs by the pig, scientists will reduce the excretion of carbon, nitrogen, phosphorus, zinc, and iron in manure, thereby improving environmental sustainability in the swine industry. Reducing nutrient excretion, specifically nitrogen, would also reduce ammonia in swine barns, improving working conditions and animal performance.

As well, the study’s exploration of alternative feed ingredients can aid in reducing waste from other industries and preventing co-products from entering landfills or being disposed of in other ways. This will further boost the environmental sustainability of the swine sector, as well as other industries, contributing to the integration of a circular food economy.

What has been done so far?

Researchers have already begun gathering samples for analysis. They are currently running trials with oats and short season corn.

Project status:

Currently in progress. Results expected in 2028.

Collaborators:

• Chengbo Yang, University of Manitoba

• Marie-Pierre Letourneau-Montminy, University of Laval

• Vahab Farzan, University of Guelph

• Lee-Anne Huber, University of Guelph

• Eduardo Beltranena, University of Alberta

• Frédéric Guay, University of Laval

• Laetitia Cloutier, Le Centre de développement du porc du Québec Inc. (CDPQ)

• Laura Eastwood, Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)