A karbonlábnyom csökkentésének néhány aspektusa a sertéstenyésztésben
DOI:
https://doi.org/10.17108/ActAgrOvar.2025.66.2.99Kulcsszavak:
sertéstenyésztés, fenntarthatóság, alternatív fehérjeforrások, környezeti terhelésAbsztrakt
A sertéstenyésztés jelentős környezeti kihívásokkal néz szembe, különösen a takarmányozás területén. A karbonlábnyom csökkentése ezen a területen is kiemelt fontosságú, mivel a kibocsátás legnagyobb része a takarmány előállításából ered, főként a fehérjetakarmányok, elsősorban a szója eredetének okán. Tekintettel arra, hogy a felhasználásra kerülő szója elsődlegesen importból származik, felhasználása markáns környezeti és fenntarthatósági problémákat vet fel. Dolgozatunkban arról kívánunk áttekintést adni, hogy a fenntartható sertéstenyésztés takarmányozási rendszerei – milyen lehetőségeket kínálnak a környezeti terhelés csökkentésére, valamint milyen stratégiák és innovációk segíthetik elő a karbonlábnyom mérséklését. Röviden bemutatásra kerülnek a sertéshústermelés környezeti aspektusai, a takarmányok szállításából és a keveréktakarmányok előállításából adódó potenciális terhelések, a fehérjenövény fajok és fajták okszerű megválasztásában rejlő lehetőségek, valamint felvázolásra kerülnek azok a potenciális jövőbeni irányok is, amelyek követése hozzájárulhat a sertéságazat környezetterhelésének csökkentéséhez. A rendelkezésre álló ismeretek alapján összességében az prognosztizálható, hogy a sertéstenyésztéshez kapcsolódó általános fenntarthatósági célok elérése az aktuális klímaviszonyokhoz adaptált, lokális takarmánynövény-termesztést, illetve olyan innovatív feldolgozási technológiák alkalmazását követeli meg, amelyek a legkisebb szántóföldi veszteséggel és energiafelhasználással, és a termelés karbon-lábnyomának csökkentésével járnak. Potenciálisan ilyen feldolgozási technológiát jelenthet a különböző szántóföldi kultúrák vegetatív és generatív növényi részeinek a fehérjehozam szempontjából optimálisnak vélt időpontban történő betakarítása, majd erjesztett takarmányként való felhasználása is.
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