In 2021 we trialled hybrid rye as an alternative raw material for pig feeds. Awareness in the use of hybrid rye is growing due to its nutritional value as well as the additional health and welfare benefits it offers.
Rye is widely used in pig diets in Denmark, Germany, Russia, Poland and Spain, and interest is growing in the UK as we search for sustainable raw materials. Hybrid rye is currently grown over five million hectares worldwide and is well suited to light land in drought-prone areas. Competitive against black grass, it has a high disease resistance and lower requirements for fertiliser and fungicide.
As a pig feed, its energy and protein levels are similar to wheat. Its non-starch polysaccharide or fibre content is associated with additional welfare and gut health benefits. It has slow release of energy from the large intestine and increases satiety, which is why it has been associated with positive behavioural effects in finishing pigs and gestating sows. This effect may also be of value over the farrowing process where a continued supply of energy may help reduce the number of stillborn piglets. It has also been associated with a reduction in ulceration. Its structure can improve gut health and lower skatole, reducing carcass taint. Rye gives rise to high levels of butyric acid which can reduce the incidence of Salmonella as well as increase the antibody levels in colostrum.
Previous trials with rye to assess how its inclusion in diets affects animal performance have shown promising results on growth rate, feed intake and FCR.
Our rye trials began in February and are due to last six months, focusing on the value of rye in pig feed for finishing pigs from 35kg to slaughter.
Dr Steve Jagger Senior Pig Nutritionist
