Alternative plant-protein sources are on trend. In the ‘HumanProt Sources’ research project, our researchers test a key quality criterion of these proteins – their digestibility – in the laboratory. In addition, they compare the quality of Swiss plant and animal protein sources.
Let’s start with the good news: In the Swiss pig production the use of protein and phosphorus has been successfully reduced during the last decades. However, soy protein and phosphate remain sensitive issues for environmental reasons. By breeding pigs that use dietary protein efficiently, researchers are investigating whether it is possible to further reduce these nutrients without compromising growth performance and meat quality.
