More about pigs

Regionally cultivated legumes, such as faba beans, peas, lupins and soybeans, can be used in pig feed instead of imported soy, thus creating and maintaining regional and sustainable value chains.

This also meets the increasing expectations of consumers for meat products produced regionally and GMO-free. The shares in the feed ration depend essentially on the composition and the ingredients of the corresponding legume. In that regards, the energy and protein content, the protein quality and the anti-nutritive substances are of particular importance. The content of anti-nutritive substances can be reduced by using certain varieties or treatment methods, so that, for example, feed intake and nutrient digestibility are positively influenced.

The Legume Hub collects knowledge on the optimal use and processing of grain legumes in the feed rations of fattening pigs. The latest scientific findings in the field of pig fattening and feeding trials, as well as practical reports from agricultural practitioners can be found here.