Innovative feeding strategy for healthier sows and piglets

Piglet producer Roland van Asten is setting new standards in sustainable sow farming by strategically using feed fermentation. Since feed accounts for about 50% of the total costs in pig farming, van Asten has harnessed fermentation not only to cut costs but also to improve the health and productivity of his sows and piglets. Over the last 15 years, his commitment to refining this technique has proven both economically and environmentally advantageous.

Addressing rising feed costs with fermentation

In recent years, pig farmers have been severely impacted by rising feed costs, driven up by global crises and climate-related challenges. Although feed prices have somewhat stabilized, there remains uncertainty, with the risk of future crop failures due to drought and other factors. To counter this, van Asten focuses on reducing the largest cost factor in sow farming: feed. By using fermentation, he saves over 8% feed per sow annually, which equates to about 100 kg per sow. These savings, along with reductions in piglet feed costs and improved performance data at his farm in Neumark, lead to a higher profit of around 90 euros per sow per year.

Improved health and productivity

Van Asten’s approach offers more than just economic benefits. Fermentation improves the digestibility of feed, resulting in healthier sows and piglets. The advantages are noticeable both during gestation and in piglet rearing. Sows fed fermented feed gain more weight, build more backfat, and achieve higher birth weights—key factors for increased productivity. The results speak for themselves: his farm achieves 32.4 weaned piglets per sow per year, significantly better birth weights, and higher survival rates. Moreover, fermentation improves the gut health of the animals. Sows receiving fermented feed experience fewer digestive issues such as coli infections and inflammations, leading to better milk production and lower piglet losses.

Precise fermentation process

To ensure optimal results, van Asten uses a precise fermentation process with six 25 m³ fermenters operating in batches. The process is simple, robust, and less labor-intensive. "Since commissioning in 2019, there hasn’t been a single failed fermentation. If you can operate liquid feeding, you can ferment successfully," says van Asten. The system relies on good process monitoring with the WEDA fermentation modules, the chosen starter culture, and external advice from FermCare/Dr Ferm. This setup has enabled van Asten to ferment soybean meal safely and successfully integrate fermented components into both sow and piglet feed, creating a balance that enhances nutrient absorption and supports gut health.

Sustainability in action

For van Asten, the benefits of fermentation go beyond profitability. His approach reduces the need for medication, lowers nutrient consumption, and increases the overall sustainability of his operation. With production costs for fermented feed at 18 euros per sow, the system offers long-term ecological benefits and is a key part of his strategy for a more sustainable and resilient agriculture. Looking to the future, van Asten is confident that fermentation will play a crucial role in the marketing of sustainable pork products, as consumers increasingly value environmentally friendly and health-conscious production methods.