Foraging of organic finishing pigs on protein-rich fodder (OK-Net EcoFeed Practice abstract)

Summary in the original language of the document

Well organized foraging, with good quality fodder, re-duces the amount of concentrates consumed and in-creases the food autonomy of the farm.
Access to fresh fodder is valuable for pig health and wel-fare and for the nutritional quality of the meat (fatty acid profiles).
• Carry out a provisional grazing schedule, based on a diversity of crops (figures 1 and 2), with the aim of having fodder at the optimum stage throughout the year.
• Adapt the amount of concentrates fed according to the amount and quality of fodder available on the plots. Feed rationing leads to lower fat carcasses but can also decrease the carcass weight if too little concentrate is fed.
• On farm trials show that If concentrate feed is reduced by 30%, the fattening should be extended by 30 days maximum. Similarly, a 15% reduction in rations will require a maximum of 12-day extension.
• Graze the fodder at its optimum stage to avoid waste. Woody forage will not be very palatable. When there is an excess of forage, it can be harvested and preserved for feeding during the housing period.
• Position a water trough and feed troughs on the pastured plot to facilitate moving the pigs (figure 4).
• Create corridors around the paddocks, by crushing a strip of vegetation (figure 3): this encourages the movement of animals and facilitates the installation of mobile fences and their visualization by the pigs (particularly in tall crops).
• Aim for a balance between annual and perennial crops to limit the cost of sowing fodder.
• Take care to preserve the state of the soil and crops, especially for perennial crops: give priority to paddock grazing management.
• The choice of fodder species and varieties should be considered for their cost, their agronomic performance and their nutritional value. Legumes are preferred by pigs.