In pig feeding, by-products from starch, oil and ethanol production, such as extraction meal or molassed dried pulp, are used as a cost-effective alternative for protein feed and fiber components. However, the food industry not only produces by-products, but also overproduction of bakery products due to marketing strategies based on consumer preferences.

In pig and poultry feed, the shelf-stable overproduction of bakery products, which contain high levels of easily digestible starch (>50%), fat (12%), sugar (10%) and sodium (0.65%), is used as a substitute for cereals.

However, there is a lack of scientifically sound data on the use of these products and their effect on performance, carcass composition and product quality. Among other things, there are reservations as to whether the high proportion of monounsaturated and polyunsaturated fatty acids in the bakery products have a negative influence on the fat composition and thus on bacon quality.

The aim of the project is to determine the influence of bakery products in the ration of fast-growing fattening pigs (Edelschwein x Piétrain). Specifically, the influence of a diet containing 30% bakery products on daily feed intake, water intake, growth, digestibility of nutrients, gut microbiota composition and carcass composition will be investigated. We hypothesize that bakery products should alter the gut microbiota profile but have no negative effect on performance, feed efficiency, carcass composition and bacon quality.