Abstract: Since many years in Western Europe a general trend pushes the consumers demand toward a meat production clear from antibacterial residue. A ban of antibiotic as animal growth promoter started in 2006. Developed in Denmark then in many other pig producing countries, the use of high level of zinc oxide was considered as the solution to limit antibiotics and efficient against the post weaning diarrheas. In France and in the Netherlands, very quickly the most negative consequence of the excreted zinc on the environment and later to the outbreak of antibiotic-resistant bacteria leaded to a ban of these therapeutic level of zinc oxide. In June 2017 the EU commission, decided to ban the high level of zinc oxide in the piglet feed at weaning; the European pig producers had 5 years moratorium to apply that new regulation. Next June 2022, the European producers will have to change of paradigm: To wean piglets with limited antibiotics and zero zinc! That new approach needs to be holistic, combining the piglet breeding and the feeding management. From our experience, some points are of real importance: Mind the feed intake: before and during weaning, Improve the nutrients’ digestibility: a highly digestible protein level can limit the risk of proteolytic fermentations and limit the risk of PWD, Increase the acidification of the diet: A Low pH and a low ABC4 will lead to a better organic acid efficiency, a better protein digestibility and a lower risk of digestive dysbiosis, Taking advantage of the dietary fibre’s fermentation: an optimal level of dietary fibre will improve the gut morphology and through the NSP fermentations will improve the microbiota and the gut health status. These recommendations will finally lead to better feed performance: Higher feed intake and better piglet growth by maintaining the eubiosis around weaning through the settlement of an optimal, stable and diversified microflora.
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