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Capacity to routinely, accurately and cost-effectively measure variation in the nutritional quality of feed ingredients before diet formulation represents a fundamental pillar of sustainable pork production worldwide. Factors driving sustainable pork production include pork price, feed cost, utilisation of co-products and downgraded raw materials and variation in pork production, with all being related to the definition and ultimate nutritional quality of feed ingredients. The present paper defines rapid measures of nutritional quality in feed ingredients for pigs and demonstrates the range that can exist in these parameters, specifically digestible energy of cereal grains and the reactive-lysine concentration of oilseed meals. It provides an overview of the development of near-infrared spectroscopy (NIRS) calibrations for key nutritional-quality parameters and how they are being applied by the pork industry. Adjunct ways to measure nutritional quality of feed ingredients for pigs such as the glucose-release index and how these can be used in conjunction with NIRS are reviewed. The paper reports advanced correlation analysis between chemical components and digestible-energy concentration of cereals, and how these could be used for screening of NIRS outliers, and discusses future opportunities for application of nutritional-quality analysis using NIRS calibrations, including feed intake and portable solutions. Using advanced NIRS calibrations for digestible energy in cereals and reactive lysine in oilseed meals, pork producers will ensure that they make best use of limited resources and, as a consequence, pork will remain a nutritionally accretive food source for increasingly discerning consumers worldwide.

Animal scientists and their funding organisations need to ensure investment in research is maximised by strict adherence to the scientific method and the rigorous design and analysis of experiments. Statisticians should be considered as equals in the research process, engaged from the beginning of research projects and appropriately funded. The importance of experimental design that accounts for factors affecting the primary experiment measurement is illustrated in two examples. One shows how failure to involve a statistician at the beginning of a project resulted in considerable waste of resources. Subsequent engagement of professional statisticians with rigorous experimental design and analysis led to greatly increased precision in the standard error of an estimate for the digestible energy content of cereal grains for pigs from ± 0.35 MJ/kg to ± 0.16 MJ/kg. The other example shows the effect of the percentage of diets replicated during pelleting and of the total number of pigs required in the experiment on the P-values associated with detecting a pairwise difference between two grains differing in digestible energy content by 0.33 MJ/kg. Decisions based on these relationships have animal welfare and resource allocation implications.