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Effect of reducing the dietary protein level on the performance, carcass quality, ammonia and greenhouse gas emissions of growing-finishing pigs. Effet d’une baisse du taux protéique sur les performances, la qualité de carcasse et les émissions d’ammoniac et de gaz à effet de serre durant la période d’engraissement
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International audience. The aim of this study was to evaluate the effect of dietary crude protein (CP) reduction on the performance, carcass quality, ammonia (NH3) and greenhouse gas (GHG) emissions of fattening pigs. In two rooms, 8 pens/room (4 with 6 entire males and 4 with 6 females) were allocated to 2 dietary treatments differing in their CP level (-1 percentage point). The pigs received, ad libitum, a Grower1 diet (10-15 wk of age), a Grower2 diet (15-21 wk) and a Finisher diet (21 wk to slaughter). Pigs were weighed individually at start (10 wk of age) and at slaughter. Daily feed intake (DFI) and feed conversion ratio (FCR) were calculated per pen. At slaughter, carcass characteristics were individually collected. From wk 21 to slaughter, treatments were allocated per room to measure NH3 and GHG emissions per treatment. An FTIR gas analyser was used to measure concentrations of exhaust gases (NH3, CO2, CH4, N2O). Mean emissions were calculated by multiplying these concentrations with the ventilation rate. For the overall period, reduction of dietary CP had no effect on DFI, daily gain or FCR. However, pigs that received the lowest CP level had a lower lean meat percentage, mainly due to higher backfat thickness. Due to the lack of replicates, emission measurements could not be analysed statistically, but ammonia emissions numerically decreased by 5%, while CH4 and N2O emissions were similar between compartments. When using equations from the literature and meta-analysis, nitrogen excretion and N2O and CO2 emissions decreased by 10% and NH3 emission decreased by 13% due to CP reduction of 1 percentage point during the overall fattening period. . La baisse de la matière azotée totale (MAT) des aliments est une méthode reconnue pour réduire les rejets azotés des porcs et les impacts environnementaux associés. Cette stratégie nutritionnelle, identifiée par la Commission Européenne comme une des Meilleures Techniques Disponibles pour réduire les émissions des élevages porcins (BREF IRPP, 2017), ne doit pas être réalisée aux dépens des performances des animaux. L’objectif de cet essai est d’évaluer l’effet d’une baisse de MAT de l’aliment sur les performances de croissance, la qualité de carcasse et les émissions d’ammoniac et de gaz à effet de serre de porcs en engraissement.
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