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Productive, Physiological, and Environmental Implications of Reducing Crude Protein Content in Swine Diets: A Review
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Orientador(es)
Resumo(s)
Pig production is one of the most important providers of high-quality proteins and amino
acids (AAs) to human nutrition. In this sector, feeding has an important economic and environmental
impact. A strategy to reduce production costs and negative sustainability effects is reducing dietary
crude protein (CP) contents with or without AA supplementation. This review addresses the different
aspects related to this strategy, particularly the effects on growth performance and pork traits in piglets
and growing and finishing pigs, as well as the physiological molecular mechanisms’ underlying
effects. Insight is also provided into the effects of dietary CP reduction on the productive performances
of alternative pig production systems and breeding boars and sows. Finally, an overview is conducted
on the effects of dietary CP reduction on ammonia, odor, and greenhouse gas emissions arising from
pig production systems. Overall, CP reduction may lead to production losses, albeit they can be, to
some extent, hindered by adequate AA supplementation. Losses are particularly relevant during
the post-weaning phase, whereas in finishing pigs, it may bring additional benefits, such as high
intramuscular fat contents in some markets or improved gut barrier function with benefits to the
animals’ health and welfare, as well as decreased ammonia emissions to the environment.
Descrição
Palavras-chave
nitrogen excretion ideal protein balance pig production ammonia amino acid supplementation
Contexto Educativo
Citação
Almeida, A.M.; Latorre, M.A.; Alvarez-Rodriguez, J. Productive, Physiological, and Environmental Implications of Reducing Crude Protein Content in Swine Diets: A Review. Animals 2024, 14, 3081. https://doi.org/10.3390/ani14213081
Editora
MDPI