Strategies to Improve Feed Efficiency in Pigs

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Nutrition".

Deadline for manuscript submissions: 31 July 2026 | Viewed by 673

Special Issue Editor


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Guest Editor
College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
Interests: pigs; sows; feed resources; nutrition regulation

Special Issue Information

Dear Colleagues,

Feed efficiency stands as the cornerstone of profitable and sustainable pig production. With feed costs accounting for the largest proportion of total expenses, even marginal improvements can yield significant economic and environmental benefits. While the traditional selection of growth traits has indirectly enhanced feed conversion ratios, the industry now faces unprecedented challenges from volatile ingredient prices, antimicrobial reduction policies, and the pressing need to reduce its environmental footprint. This Special Issue aims to gather research and reviews that explore novel approaches to optimizing nutrient utilization. We seek to move beyond conventional practices by exploring advances in genetics, precision nutrition, feed processing, gut health, and data-driven management, as well as the synergies among them. Key areas of interest include, but are not limited to, the following: application of genomic tools for selecting more efficient animals; formulation of diets using alternative ingredients and functional additives; implementation of feed processing, microbial fermentation, and enzymatic hydrolysis techniques to improve nutrient availability; and use of precision livestock farming technologies to tailor management to individual animal needs. This Special Issue will serve as a valuable resource for researchers, industry specialists, and policymakers dedicated to shaping a more efficient, resilient, and sustainable future for the swine industry.

Dr. Qingwei Meng
Guest Editor

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Keywords

  • feed efficiency
  • residual feed intake (RFI)
  • nutrient utilization
  • precision nutrition
  • feed processing
  • microbial fermentation
  • enzymatic hydrolysis
  • gut health
  • microbiome
  • precision livestock farming

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Published Papers (1 paper)

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Research

23 pages, 2606 KB  
Article
Liquid Microbial-Enzymatic Co-Fermentation of Walnut and Sesame Meals and Its Effects on Nutrient Digestibility in Growing Pigs
by Caimei Wu, Meihong Li, Ziyun Zhou, Kun Zhang, Yixuan Zhou, Fali Wu, Jie Yu, Jian Li, Ruinan Zhang, Hua Li, Jiayong Tang, Lianqiang Che and Yang Lyu
Animals 2026, 16(2), 220; https://doi.org/10.3390/ani16020220 - 12 Jan 2026
Viewed by 456
Abstract
This study first adopted a liquid microbial-enzymatic co-fermentation process to enhance the nutritional value of walnut meal (WM) and sesame meal (SM), and systematically evaluated its effect on the nutrient digestibility of growing pigs. WM and SM are two underutilized high-protein by-products, whose [...] Read more.
This study first adopted a liquid microbial-enzymatic co-fermentation process to enhance the nutritional value of walnut meal (WM) and sesame meal (SM), and systematically evaluated its effect on the nutrient digestibility of growing pigs. WM and SM are two underutilized high-protein by-products, whose application is hindered by anti-nutritional tannin and fiber. Optimal fermentation parameters were determined via single-factor experiments and response surface methodology, utilizing a consortium of Lactobacillus I, Candida utilis, and protease. Fermentation significantly reduced tannin (39.41% in WM) and crude fibre (28.79% in WM), reduced tannin (18.67% in SM) and crude fibre (4.00% in SM), while elevating crude protein (10.63% in WM, 7.47% in SM) and acid-soluble protein in both WM and SM. Results of the microstructure of fermented WM and SM revealed structural loosening, surface porosity, and polysaccharide degradation. Microbial community shifts highlighted the dominance of Lactobacillus and Bacillus in fermented substrates. In growing pigs, fermented WM and SM exhibited improved standardized ileal digestibility (SID) of key amino acids (threonine, tryptophan, valine; p < 0.05), alongside enhanced digestible energy (DE) and metabolizable energy (ME) for SM (p < 0.05). These findings demonstrate that liquid co-fermentation effectively degrades anti-nutritional factors, enhances nutrient bio-availability, and positions WM and SM as viable alternatives to conventional protein sources in swine diets, supporting strategies to reduce reliance on soybean meal. Full article
(This article belongs to the Special Issue Strategies to Improve Feed Efficiency in Pigs)
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