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Steve Dunkley

Head of Knowledge Exchange (Interim)

AHDB Pork KE

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The consequences of using home grown protein sources in pig diets

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Research partners: SAC

Sponsors: AHDB Pork

Duration: 2007 – 2010

Aims and objectives

To evaluate the environmental impacts of producing 1kg of live pig 

Findings to date

The environmental impacts assessed were:

  • Global Warming Potential (GWP)
  • Eutrophication
  • Acidification
  • The GWP per kg pig in the slurry fertilizer scenario were consistently higher
  • The bean based diets resulted in the lowest GWP (1.85 - 2.67kg CO2 equivalent100)
  • The soya based diets with the highest GWP per kg pig (2.52 - 3.08kg CO2 equivalent100)
  • Diet production contributed the most to GWP per kg pig at 63.9 – 78.5%
  • Transport contributed approximately 1% to GWP in the home grown diet scenarios but in the soya based diets this was on average 3%
  • Eutrophication potentials were higher in the synthetic fertilizer scenario
  • The lupin-based diets consistently had the highest eutrophication potential
  • The pea based diets were consistently associated with the lowest eutrophication potential
  • The soya based diets were associated with the highest acidification potential 

Further information

Final thesis