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80 piglets. 14 days. A diet containing 30% fermented side streams from wheat.
What happens when newly weaned piglets are offered a feed formulation containing 30% fermented wheat? We took that question to a commercial farm in Denmark.
During a two-week pilot test in September 2026, 80 piglets received a diet containing Mycospan™, Dapibuset’s fermented ingredient. The trial was documented by TestPig at The Danish Pig Advisory Center (SvineRådgivningen, SAGRO).
During the trial, farm staff observed that the pigs readily accepted the feed, remained active and behaved normally. No diarrhoea was reported during the observation period. The farm staff even joked that the piglets seemed disappointed when the trial ended and they returned to their regular feed. Beyond the technical evaluation of the ingredient, this kind of feedback from a commercial farm is valuable. It gives us a better understanding of how Mycospan™ fits into everyday feeding practices.
A Meaningful Inclusion Level
The trial took place in the first 14 days after weaning, a demanding period for feeding and animal management. The test diet was adapted from the farm’s standard formulation and included 30% Mycospan™. Importantly, soybean concentrate was reduced by half alongside adjustments to other ingredients.
Farm staff also reported particularly good development among the piglets, with growth exceeding their usual expectations. Farm staff recorded the animals’ response, observed their general condition, and took videos throughout the trial. The pigs appeared healthy and playful overall.
The Farmer’s Verdict Matters
At Dapibuset, we develop modular, automated solid-state fermentation technology to upgrade agricultural and food-processing side streams into functional ingredients. That means looking beyond protein alone and asking whether the ingredient works in a real formulation, with real feeding routines and real economic constraints.
The Danish test offered valuable practical feedback. Dorthe Carlson at SvineRådgivningen highlighted the potential of a protein-containing ingredient produced locally in the Nordic region, including the possibility of reducing the use of soy-based feed components.
“We are not developing fermentation technology just to produce another feed ingredient. We want to give farmers a way to get more value from the resources they already have. Seeing Mycospan™ used at this level on a commercial farm is an encouraging step towards making that possible.”
— Fang Huang, Bioprocess Applications Manager, Dapibuset
We welcome conversations with farmers, feed producers and partners interested in testing locally produced, fermentation-derived feed ingredients.
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