New research discovers how to reduce feed costs and lower carbon footprint

By Bruce Cochrane, Farmscape

New research conducted by the Prairie Swine Centre shows pork producers can reduce their carbon footprint by adding wheat by-products to their ration formulations.

Researchers have been evaluating the inclusion in swine diets of high fibre wheat by-products left over from the processing of wheat for human consumption.

"Diets for Growing Pigs: Can we reduce feed costs and the carbon footprint?" was discussed last month as part of Saskatchewan Pork Industry Symposium 2021, a virtual two day conference hosted by Sask Pork.

Dr. Denise Beaulieu, an Assistant Professor with the University of Saskatchewan and an Adjunct Research Scientist Nutrition with the Prairie Swine Center, says we know that, overall, pork production is accomplished with a relatively small carbon footprint.

“As monogastrics, pigs don't have a large enteric output of greenhouse gasses. They don't make a lot of greenhouse gasses themselves so we are not a large contributor to greenhouse gas or the carbon footprint. However, we know that, especially with the estimates of increasing pork consumption around the world, we want to do what ever we can to ensure that we are doing that with a low carbon footprint,” explained Dr. Denise Beaulieu of the University of Saskatchewan. “It is known that about 60 percent of greenhouse gases from pork production actually do come from the diet. That is especially growing the grains for the diet and transporting the diet to those pigs.”

Beaulieu conducts applied swine research focusing on nutrition, specifically the role of alternative feedstuffs to improve the economic and environmental sustainability of the swine and poultry industries. Prior to joining the University of Saskatchewan, Dr. Beaulieu spent almost 15 years at the Prairie Swine Centre, which receives core funding from Sask Pork on an annual basis.

“Hopefully in the future, perhaps producers can get carbon credits for producing pigs with a lower carbon footprint. Currently these by-products also allow producers in most cases to formulate diets that are lower cost so it's kind of a win win. The lower cost diet using these by-products can also result in pork that's being produced with a lower carbon footprint,” said Dr. Beaulieu, who maintains adjunct scientific status at the Prairie Swine Centre and uses the facilities for research trials.

 Dr. Beaulieu says, when including these high fibre wheat by-products, scientists were not able to measure an increase in enteric greenhouse gases from these pigs.

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