If you look back at how we were feeding pigs 20 years ago, it’s remarkable how much has changed.
We were feeding different genetics, using fewer synthetic amino acids and relying on ingredients and manufacturing practices that were considerably simpler than what we have today. Many independent producers were still grinding their own feed. Corn, soybean meal and a base mix made up much of the diet, and there wasn’t nearly as much flexibility in formulation.
Today, we’re feeding pigs with more precise diets, using ingredients that weren’t widely available two decades ago and manufacturing feed in facilities that would have been difficult to imagine back then.
But when I think about the evolution of swine nutrition, I don’t think the biggest story is simply how much has changed. It’s how those changes happened and what we can learn from them as we look toward the future.
Standard Practices Were Once New
One of the biggest advancements I’ve seen throughout my career has been the increased use of synthetic amino acids.
Twenty years ago, soybean meal was the primary way we met many amino acid requirements. As research progressed and additional synthetic amino acids became available, we began formulating diets differently. That required more than developing new ingredients. We had to demonstrate pigs could perform just as well when we reduced soybean meal and incorporated more synthetic amino acids. It took research, commercial experience and producers willing to try a different approach.
The same thing happened when the ethanol industry expanded and distillers dried grains with solubles (DDGS) became available. The ingredient created opportunities, but there were plenty of questions about digestibility, processing methods and how much could be included in swine diets.
We spent years learning how to use those ingredients effectively. Today, synthetic amino acids and DDGS are common components of swine feeding programs. What once required a significant change in thinking has become part of everyday production.
Sometimes Progress Means Challenging What We Know
One area where we’re continuing to see this evolution is nursery nutrition. For years, dairy ingredients such as whey and lactose were commonly used to encourage newly weaned pigs to consume feed. More recently, we’ve been evaluating food-grade ingredients from the human food industry, including alternative sugar sources.
At Carthage, we’ve incorporated these ingredients into our nursery feeding programs because of their potential to improve feed intake while offering an economical alternative to traditional dairy ingredients.
The goal isn’t simply to formulate the cheapest diet. It’s to find ingredients that encourage pigs to eat, support early growth and deliver value throughout the production system.
That combination is important. The goal isn’t simply to formulate the cheapest diet. It’s to find ingredients that encourage pigs to eat, support early growth and deliver value throughout the production system. We know those first few weeks after weaning can be challenging. Getting pigs started on feed is critical, particularly when they’re already dealing with health and environmental stress.
Research continues to help us understand how ingredient selection, palatability and feed form influence that transition. I think the broader lesson is that we shouldn’t assume a feeding strategy is the best option simply because it’s what we’ve always used — there’s value in continuing to ask whether we can do something better.
The Next Advancement May Require More Than Nutrition
Something else we’ve learned over the past 20 years is that nutrition doesn’t evolve independently. Feed manufacturing is a good example.
When producers were mixing corn, soybean meal and a base mix, they didn’t need the number of ingredient bins or the manufacturing capabilities required for today’s more complex diets. As synthetic amino acids and alternative ingredients became more widely used, feed mills had to adapt. And as mills became more sophisticated, they created additional opportunities for nutritionists to formulate diets differently.
Those advancements worked together; the same is true for genetics and animal health. As genetic potential improves, we have to continue evaluating whether our feeding programs are meeting the needs of the pigs we’re producing. Health challenges can also influence feed intake, nutrient utilization and overall performance.
We can’t assume that improving one area of production will automatically deliver the results we want if the other pieces aren’t keeping pace. Looking ahead, I think there will continue to be opportunities to better connect nutritional research, genetics, health and manufacturing.
The challenge will be in identifying which advancements make sense in commercial production and deliver measurable value to producers.
Coming Full Circle
One of the more interesting changes in feed manufacturing is that some producers are investing in their own feed mills again.
Years ago, many independent producers ground and mixed their own feed. As operations expanded and feed manufacturing became more complex, producers increasingly relied on larger mills and toll milling arrangements. Now, some are bringing that capability back into their operations.
The technology and scale are entirely different, but it’s an example of how the industry continues adapting. Sometimes the next advancement isn’t necessarily a completely new concept; it may be finding a better way to do something we’ve done before.
That applies to nutrition, too. We have more research and more information available than ever before. The opportunity is in determining how to put that knowledge to work.
What Will Look Different in Five Years?
If there’s one thing the past 20 years have taught me, it’s that we shouldn’t become too comfortable with the way we’re doing things. Think about the changes we’ve already experienced.
We’ve learned to formulate diets with less soybean meal and more synthetic amino acids. We’ve incorporated alternative ingredients that weren’t traditionally part of swine diets. We’ve changed how we manufacture feed and continued adjusting our nutritional programs as genetics have improved.
Many of those advancements were driven by people asking questions: Could we formulate diets differently without sacrificing performance? Could we use alternative ingredients more effectively? Could we improve feed intake and reduce costs at the same time?
Those questions led to research, and that research helped change the industry. I think the next 20 years will be much the same. We may continue finding new ways to use existing ingredients. Improvements in manufacturing may create opportunities for greater precision. Advancements in genetics and animal health may require us to reconsider how we meet nutritional requirements.
I don’t know exactly what the next major advancement will be, but I believe the producers who remain willing to evaluate new ideas will be better positioned to adapt. That doesn’t mean chasing every new product or technology — it means understanding the research, evaluating the economics and continuing to ask whether there’s a better way.
As I shared during the 36th Annual Swine Conference: Genetics, health and feed manufacturing have never stood still for long. What we do today may be commonplace in five years. What will the next chapter of swine nutrition look like? As long as we have producers asking questions and not being settled, I believe we will continue to help everyone move forward.
