Challenges and opportunities for improving nitrogen utilization efficiency for more sustainable pork production

Abstract

Pork is one of the most consumed animal-derived protein sources around the world, but less than 45% of dietary nitrogen (N) is converted into edible lean meat. This inefficiency contributes to the 80% of human-induced N emissions that have resulted in exceeding the planetary boundaries for N. Reducing this inefficiency requires using a multifaceted approach. Swine genetic selection programs have improved the rate of lean growth in recent decades, but further improvements may be difficult because of lack of genetic variation within the global pig population. Breeding programs to increase litter size have led to intrauterine growth restriction and an increased proportion of low-birth-weight piglets which do not utilize dietary protein as efficiently as normal birth weight pigs. Intact males have greater lean growth rate and N efficiency than castrates and gilts, and the use of immunocastration technology has been implemented in some countries to capture this benefit while minimizing boar taint in pig meat. Use of other metabolic modifiers including porcine somatotropin and ractopamine, alone or in combination with immunocastration, can further enhance lean growth and dietary N efficiency, but a general lack of consumer acceptance and potential food safety concerns have led to regulatory restrictions in many countries. Because feed production contributes about 70% of N emissions in pig production systems, use of precision feed formulation and feeding practices, selected dietary feed additives, feed processing, and minimizing feed wastage appear to offer the greatest opportunity to reduce N waste and environmental footprint to improve the sustainability of pork production.

Smart Pig Farming—A Journey Ahead of Vietnam

“…The desired increase in demand in the coming days is an opportunity that can be achieved through large-scale commercial farming equipped with precise data-providing tools. In addition to domestic demand, pork is globally recognized as one of the primary protein sources [19,[261][262][263]. It is the second most eaten meat globally, constituting around 33-34% of consumption [19,264,265].…”

Nitrogen and lysine utilization efficiencies, protein turnover, and blood urea concentrations in crossbred grower pigs at marginal dietary lysine concentration

“…The increasing global protein demand, cost of feed protein, and negative effects on the environment arising from excess amino acid supply with feed and subsequent nitrogen ( N ) excretion necessitate research into an improved understanding of factors that influence N utilization efficiency ( NUE ; defined by N retention in the body relative to N intake) and how it can be increased in growing pigs. In their recent review of the literature, Shurson and Kerr (2023) concluded that pig feeding is most relevant for an improved sustainability of the pork production sector. Lysine utilization efficiency ( LUE ; Lys retention relative to Lys intake) is particularly relevant to NUE because Lys is the first limiting amino acid for protein retention in growing pigs under most feeding conditions.…”