Reducing Protein Levels in Diets for Local Pig Breeds: A Case Study on Fat-Type Krškopolje Pig

Area of Science:

• Animal Science
• Nutritional Biochemistry
• Agricultural Systems

Background:

• Krškopolje pigs are a local fat-type breed.
• Dietary protein levels significantly impact pig growth and meat quality.
• Understanding optimal protein requirements is crucial for sustainable pig farming.

Purpose of the Study:

• To investigate the effects of reduced dietary crude protein (CP) on Krškopolje pigs.
• To compare these effects in conventional indoor versus organic outdoor systems.
• To assess impacts on growth, carcass, and meat quality.

Main Methods:

• Two feeding trials were conducted in conventional (n=28) and organic (n=24) systems.
• Pigs were fed either high protein (HP) or low protein (LP) diets with varying CP levels.
• Growth, backfat thickness, muscle depth, and meat quality were assessed over 228 days.

Main Results:

• Growth rates were similar between LP and HP groups.
• Lysine deficiency was observed in LP diets, particularly when transitioning to 10% CP, and was more severe in the organic system.
• No significant differences in carcass or meat quality were found between dietary groups.

Conclusions:

• Reduced dietary protein can be used in Krškopolje pig production without compromising growth or meat quality.
• Lysine supplementation may be necessary in low protein diets, especially in organic systems.
• The findings support optimizing protein levels for efficient and sustainable pig farming.