Low protein feed for piglets in post weaning (gut health)

Last update: 2 June 2023

• Action: Helping animals to cope with deviation of microbiota composition (dysbiosis) during the post weaning period leading to faecal inconsistency, reducing the needs for antimicrobial treatment.
• Animal category: Piglets post-weaning; similar technique applicable to poultry.
• Technique: Reducing the amount of indigestible-protein by lowering the amount of protein in the diet to 16.5% during the piglet’s growth from 6 to 15 kg, combined with the use of highly digestible protein sources (e.g. soy, potato, blood plasma, insect proteins).
• Mode of action: In post weaning, crude proteins from plants cannot readily be digested yet, and serves as a substrate for proteolytic bacteria; reducing the amount of proteins limits the development of these pathogenic bacteria and therefore infections caused by the damage to the intestinal wall; in addition, reducing the amount of non-digested proteins in the hindgut limits the generation of ammonia and amine concentration in the gut, which negatively affect the development of the intestinal mucosa and villus height.
• Potential efficacy: Reduction of the number of diarrhea treatments by 25% compared to standard feed at 18.5%.
• Nature of evidence of efficacy: Peer-reviewed scientific publications (meta-analysis).
• Factors impacting on efficacy: Digestibility of the protein, combined with content of dietary fiber (wheat bran, barley husks, etc.).
• Mode of use: Complete feed formulation.
• Requirements/limitations: Conditions for communication on health benefits (claims) defined under Article 13 of Regulation (EC) No 767/2009 and FEFAC/Copa-Cogeca Code of Good Labelling Practices for compound feed for food producing animals.
• Economic consequences: The reduction of the protein levels in feed may result in a decrease in daily gain.
• Other considerations: Lowering the amount of protein in feed reduces nitrogen emissions and land use for the production of vegetable proteins.
• References:
  • Jha et al (2016). Dietary fibre and protein fermentation in the intestine of swine and their interactive effects on gut health and on the environment: a review. Animal Feed Science and Technology, 212, 18–26. https://doi.org/10.1016/j.anifeedsci.2015.12.002
  • EMA and EFSA (2016). Joint Scientific Opinion on measures to reduce the need to use antimicrobial agents in animal husbandry in the European Union, and the resulting impacts on food safety (RONAFA)
  • Lynegaard et al. (2021). Low protein diets without medicinal zinc oxide for weaned pigs reduced diarrhea treatments and average daily gain. Animal, Volume 15, Issue 1, January 2021, 100075  https://doi.org/10.1016/j.animal.2020.100075
  • FAO (2021). Animal nutrition strategies and options to reduce the use of antimicrobials in animal production.
  • EIP-AGRI Focus Group (2014). Reducing antibiotic use in pig farming
• Other techniques: Microbiota management (organic acids, Medium Chain Fatty Acids, copper & zinc compounds, bacteriophages); supporting mucosal barrier function (Short Chain Fatty Acids); Immune modulation (plant extracts, essential oils, yeast products, probiotics, prebiotics, synbiotics, chitosan); amylases, prebiotics, clay minerals, etc.