Odor from pig production: its relation to diet
Keywords.Odor, Pigs, Diet, Manure, Protein, Amino Acids, Fermentable carbohydratesOdor from pig manure creates a serious nuisance for people living near pig farms. Odor is a mixture of various compounds, of which 4 groups may be the major contributors: sulfurous compounds, indolic and phenolic compounds, volatile fatty acids, and ammonia and volatile amines. Odor is evaluated both sensorily (odor concentration, intensity and hedonic tone) and chemically. Odor originates mainly from microbial conversion of protein (CP) and fermentable carbohydrates (FC) in the intestine of pigs and by microbial conversion of urinary and fecal compounds in the manure. There is increasing interest in reducing odor at the source by altering diets. In four different experiments, dietary factors were investigated for effects on odor emission, odor intensity and hedonic tone and ammonia emission from growing and finishing pigs' manure. Lowering dietary CP level from 18 to 12% and supplementing essential amino acids (AA) reduced odor emission by 80%.Supplementing sulfur-containing AA at a level of three times the animal requirement increased odor emission by 723%.Diets with low levels of CP and sulfur-containing AA increased odor hedonic tone (producing less unpleasant odor).Dietary CP and FC had an interactive effect on odor emission. At a high dietary CP level, increased FC level decreased odor emission, while at a low CP level, increased FC level increased odor emission from pig manure. Ammonia emission from pig manure was reduced by a low dietary CP level and supplementing most essential AA and by increasing dietary FC. The correlation between odor emission and ammonia emission was low and deemed non-significant. Dietary approaches which are efficient in reducing ammonia emission may have no or even opposite impacts on odor reduction. From our studies, we can conclude that sulfurous compounds were the most important odorous compounds causing odor nuisance. When minimal diet requirements are met, dietary alterations did not affect animal performance. Altering multiple dietary factors and evaluating their correlations affecting odor production and emission is more efficient in odor nuisance reduction than altering a single dietary factor. Dietary alterations are shown to be very effective in reducing odor nuisance from pig manure.
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| Format: | Doctoral thesis biblioteca |
| Language: | English |
| Subjects: | animal nutrition, diets, feeds, manures, odour emission, odours, pig farming, pig feeding, pigs, diervoeding, diëten, geurstoffen, mest, stankemissie, varkens, varkenshouderij, varkensvoeding, voer, |
| Online Access: | https://research.wur.nl/en/publications/odor-from-pig-production-its-relation-to-diet |
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