Low Cost High Fibre Ingredients Lower Feed Costs and Environmental Foot Prints

Research conducted by the University of Saskatchewan shows pork producers can reduce their environmental footprints while lowering their feed costs by incorporating low cost high fibre ingredients into their rations. Researchers with the University of Saskatchewan are examining the carbon footprint left when feeding low cost high fibre feed ingredients to pigs, specifically wheat mill run and culled peas.

 

Dr. Denise Beaulieu, an Assistant Professor Monogastric Nutrition with the College of Agriculture and Bioresources, says, by considering greenhouse gas output when choosing feed ingredients, pork producers can reduce their environmental footprints while lowering their feed costs.

 

 

So far, we've got preliminary data and after we put all of this into a computer model it does look like either using a by-product, for example in the wheat mill run, most of the carbon input for that feed production can be offset because they're producing flour for humans.

 

So we're kind of spreading out that carbon over different uses. Whether we're using the wheat mill run or if we use the peas, where we can put into the model the agronomic benefits and the decreased requirements for nitrogen fertilizer, we can show an overall decrease in greenhouse gas output or the global warming potential of pork production by using either these by-products or by incorporating peas into the ration.

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.