Effect of 100% organic feeding on performance, carcass composition and fat quality of fattening pigs

Summary in the original language of the document

In organic pig production, the aim is to achieve 100% organic feeding. According to the EU organic regulation (EC) No 889/2008 and the implementing regulation (EU) 2021/181, 100% organic feeding is mandatory for monogastric animals from 2022 onwards. This generates the challenge of achieving adequate protein quality in pig feed, which is currently still achieved by using 5% conventional components mostly in the form of potato protein. To investigate the effects of 100% organic feeding on growth performance, meat and fat quality in pigs, a total of 700 fattening pigs were studied in an on-farm feeding trial on three farms (A, B, C). The 95% organic diet fed on each farm was served as control diet (CON) and a 100% organic diet with higher soybean press cake and legume content was used as experimental diet (ORG). CON fed animals achieved with 867 g higher average daily weight gains than ORGfed animals with 825 g. Carcass weight and meat area were also reduced under diet ORG. A change in fatty acid composition in back fat was induced by diet ORG. Thus, iodine value (71.7 vs 73.7) and PUFA content (17.2 vs 19.2%) were significantly higher under this diet. 100% organic feeding seems to be associated with reduced performance and altered meat and fat quality. An adjustment of the requirements for performance, meat and fat quality of organic pigs at markets should therefore accompany the introduction of 100% organic feeding.