CO2-Optimierung im Vordergrund: Mehr Nachhaltigkeit in der Schweine(fleisch)erzeugung.

In order to reduce the ecological footprint of pork, joint efforts along the value chain are necessary. Taking the CO2 footprint into account in feed formulation can make a valuable contribution. Alternative protein sources and better nutrient utilization are also important. Enzymes play a central role in reducing greenhouse gases. Opportunities to reduce the CO2 footprint of pork production are presented, such as switching to deforestation-free and sustainably produced soy products, as well as using alternative protein sources and by-products. It is emphasized that a lot of expertise is required for CO2-saving rations. The use of enzymes is worthwhile in order to make the higher proportions of fiber fractions usable for the animal. A study shows that the use of NSP enzymes can reduce greenhouse gas emissions from pork production by 3-8%. Targeted enzyme blends can also make additional energy available from protein carriers and reduce feed requirements. A good knowledge of anti-nutritional factors such as mycotoxins in feed is important in order not to impair feed efficiency and pig health. Programs like SustellTM enable a precise calculation of the ecological footprint of feed and agricultural operations. The industry relies on strategies such as reducing dependence on feed with a negative eco-balance and promoting collaborative cooperation along the value chain to achieve more sustainable pig production. The article deals with possibilities for reducing the CO2 footprint in pork production. It is emphasized that feed composition has a major impact on the ecological footprint, especially the use of soybean meal, which often comes from Latin America and is associated with deforestation. One way to reduce the CO2 footprint is to switch to sustainably produced protein sources and reduce the overall demand for soy. Enzymes can also be used to improve feed efficiency and reduce the use of soy. It is emphasized that a comprehensive assessment of the ecological footprint and collaboration along the entire value chain are necessary to achieve more sustainable pork production. [Extracted from the article]