Soya-based feedstuffs in organic pig husbandry: processing and inclusion guidelines

Soya-based feedstuffs improve pig nutrition when properly processed. Heat treatment deactivates anti-nutritional factors like trypsin inhibitors, while de-fatting reduces fat content to 7–10%, producing soya cake. Full-fat soya and soya cake are ideal for high-energy phases—lactation, weaning, and early fattening—up to 15% dry matter. During late fattening, limit soya cake to 5% DM to maintain meat quality. Excessive corn (below 20% DM) should be avoided when using soya-based rations to support lean meat production. Findings from the OK-Net Ecofeed project support these guidelines.