In organic agriculture farmers have to cope with limitations in the supply of high-quality protein components for the feeding of weaner pigs. Faba beans contain certain anti-nutritive compounds which may reduce digestibilty and palatabilty, thus the amount of faba beans in diets is commonly restricted to low percentages. Germination has been reported to reduce those compounds and can change the cemical composition of storage protein and amino acid patterns in a potentially favourable way. This was tested in a feeding trial with 160 weaner pigs that were assigned to one of four diets, containing either 19 % pea (KGER), 16 % raw faba bean (KGAB), 16 % germinated faba bean (VG16) or 24 % germinated faba bean. In VG24 the amount of soybean-cake was reduced by about 50 %. Faba beans were germinated for 4 days in a germination device with four rotating chambers. The beans with sprouts were fed once a day. Crude Protein was slightly higher in germinated beans (+ 1 g/kg DM). The content of all essential amino acids decreased during germination, the pattern relative to lysine remained the same. There were no significant differences in live weight on days 8, 15, and 22. At the end of the trial (day 29), live weight of VG24 was significantly reduced when compared to KGAB and KGER, but not to VG16. The animals consumed the amount of sprouts offered daily within the first few hours. There were no statistically significant differences in feed intake between the treatments. It was possible to feed germinated faba beans in amounts of up to 240 g/kg without a major drop in feed intake, although live weight and daily weight gain were reduced. Under the conditions applied in this study and in consideration to the efforts related to the process, germination cannot be recommended as a way to improve the digestibility of protein in faba beans for feeding of weaner pigs.