Study sizes up full-fat almonds as a pig feed ingredient

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A newly published Animals paper puts full-fat almonds on the swine nutrition radar by estimating their metabolizable energy, standardized ileal digestible amino acids, standardized total tract digestible phosphorus, and overall replacement value in pig diets. The study, from Yujeong Hwang, Jong Woong Kim, and Beob Gyun Kim, gives nutritionists the kind of ingredient-level data needed before any unconventional feedstuff can be used with confidence in formulation software or commercial rations. (mdpi.com)

That matters because pigs are fed for nutrients, not ingredients, and alternative feedstuffs only become practical when their energy, amino acid digestibility, and phosphorus availability are well defined. Reviews from the University of Illinois and other swine nutrition sources have consistently emphasized that metabolizable or net energy, digestible indispensable amino acids, and digestible phosphorus are the key drivers of ingredient value in pig diets. Standardized systems such as SID for amino acids and STTD for phosphorus are especially important because they improve additivity across ingredients and support more precise formulation. (experts.illinois.edu)

The new paper also fits into a broader trend: interest in agricultural byproducts and niche ingredients that might reduce feed costs or improve sustainability when conventional inputs are expensive or volatile. Almond-related ingredients have already been studied in pigs, although mostly in other forms, including almond meal, almond hulls, and almond shells. Earlier work has suggested that some almond co-products can be used in pig diets, while more recent studies have looked at almond shells as an insoluble fiber source in piglets and almond hulls in sow or growing-pig diets. (pubmed.ncbi.nlm.nih.gov)

What appears to distinguish this study is its focus on full-fat almonds as a nutrient source rather than as a fiber byproduct. That raises different formulation questions. Full-fat almonds bring oil, protein, and phosphorus, so their value depends not only on gross composition, but also on how much of those nutrients pigs can actually digest and use. The abstract indicates the researchers used metabolism-cage and digestibility work to estimate digestible and metabolizable energy, amino acid digestibility, phosphorus digestibility, and replacement value against a conventional basal diet built around corn, soybean meal, and soybean oil. (mdpi.com)

No major industry reaction or press release was readily visible in open web sources, which is not unusual for ingredient-evaluation papers. Still, the topic aligns closely with the research track of corresponding author Beob Gyun Kim, a Konkuk University swine nutrition researcher whose recent work has also focused on phosphorus excretion, amino acid losses, and the inclusion of alternative ingredients in pig diets. That context suggests the paper is part of a broader effort to improve precision feeding and evaluate nontraditional feed resources with standardized methods. (nutrition.ansci.illinois.edu)

Why it matters: For veterinarians working with swine systems, ingredient data like this can affect more than feed cost. Better estimates of digestible phosphorus can help reduce over-formulation and phosphorus excretion, which has implications for manure management and environmental compliance. More accurate amino acid digestibility values can also support tighter formulation margins without compromising pig performance. In practice, though, full-fat almonds are unlikely to become a mainstream swine ingredient unless they are available at a competitive price, in sufficient volume, and with manageable variability. The likely use case is regional or opportunistic, particularly where almond processing creates off-grade or surplus product streams. That’s an inference based on how alternative ingredients are typically adopted in swine feeding, rather than a claim made directly by the paper. (pubmed.ncbi.nlm.nih.gov)

There’s also a practical caution. Nutrient digestibility studies are necessary, but they are only one step in adoption. Commercial uptake usually depends on follow-up data on growth performance, carcass quality, palatability, handling characteristics, storage stability, and safe inclusion limits across production phases. Recent research on other alternative ingredients, including low-oil DDGS and fiber-rich nut byproducts, shows that formulators still need phase-specific performance data before moving from nutrient tables to routine use. (animbiosci.org)

What to watch: The next signal will be whether researchers publish performance trials using full-fat almonds in nursery, grow-finish, or sow diets, and whether feed companies or regional swine advisers start benchmarking the ingredient against more familiar alternatives such as soybean oil, soybean meal, almond meal, or fiber-rich nut co-products. (animbiosci.org)