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Danish Hogs Thrive On Clover Protein
Experiments at Denmark’s Aarhus University have demonstrated that green protein extracted from clover grass and pelletized is an excellent feed product for pigs, improving their health, rate of growth and meat quality. Up to 15 percent clover protein replaced traditional soy-based protein in the trials. Other ingredients included barley, wheat, soya cakes, peas and broad beans.
Dr. Lene Stodkilde of the Animal Science department says clover protein offers huge potential because it secures a protein supply from local farmers to help raise organic pigs. On the environmental side, clover production helps reduce nitrogen leaching and pesticide use.
Stokkilde says that test groups fed 15 percent clover grass protein had a significantly higher meat percentage than the 5 and 10 percent feeding groups. He suggested that’s because grass protein has a slightly higher digestibility and a more optimal amino acid composition than soy protein. Meat quality also improved with tests showing a higher level of omega-3 fatty acid content when clover protein was used.
Three companies that comprise BioRefine Denmark produce the clover protein at a drying plant near Varde, Denmark. Raw materials will be supplied by 60 or more producers within a 30 mile radius of the plant. Protein production will begin in 2021.
Contact: FARM SHOW Followup, BioRefine Denmark A/S, Nybrovej 167, Kaarup, 6851 Janderup Vestj, Denmark

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2021 - Volume #45, Issue #3