Odor from buildings where pigs are housed is generated by anaerobic fermentation of undigested materials in pig slurry stored for several weeks in pit. The objective of this study was to investigate the effect of storage period on the level of odorous compounds in pig slurry and on its bacterial community. A slurry sample (15 L) was taken from the pit of a finisher pig building and incubated in acryl chambers for six- weeks. Slurry for analysis was sampled every two-week. Levels of odorous compounds in the slurry sample were drastically changed after two weeks of storage period; levels of phenols and short chain fatty acids (SCFAs) were decreased (P<0.05), whereas indoles and branched-chain fatty acids (BCFAs) were increased (P<0.05). Among dominant bacteria, Bacteroides and Porphyromonadacese_uc_g revealed a strong positive correlation with the levels of phenols and SCFAs. Populations of AC160630_g, Acholeplasmatales_uc_g, Mollicutes_uc_g and Cloacamonas_f_uc_g positively correlated with indole and BCFAs content. Taken together, levels of odorous compounds were increased after two weeks of storage, possibly because of changes in the predominant bacterial groups to those that use protein as a carbon source in the hypo-carbohydrate conditions.
This study was performed to analyse the concentration of odorous compounds in the piggeries.Piggeries for different types of pigs include piglets, growing pigs, gestating and lactating sows. Slurry from these piggeries was sampled every month for chemical analysis. Short chain fatty acid (SCFA) was 9,862 ppm (piglet), 8,410 ppm (growing pigs), 6,791 ppm (fattening pigs), 3,508 ppm (lactating sows) and 1,687 ppm (gestating sows). Branched chain fatty acid (BCFA) was 1,634 ppm (piglet), 1,206 ppm (growing pigs), 868 ppm (fattening pigs), 493 ppm (lactating sows) and 185 ppm (gestating sows). Concentration of phenols was 209 ppm (piglet), 166 ppm (growing pigs), 127 ppm (fattening pigs), 85 ppm (lactating sows) and 36 ppm (gestating sows). Indoles was 18 ppm (piglet), 14 ppm (growing pigs), 8 ppm (fattening pigs), 6 ppm (lactating sows) and 4 ppm (gestating sows). Altogether, concentration of odorous compounds was decreased as pigs got aged.
This study was performed to compare the level of odorous compounds in feces and urine of finishing pigs. Feces and urine from 16 finishing pigs were separately collected for 28-d. Concentrations of volatile organic compound (VOC; phenols and indoles) and volatile fatty acid (VFA; SCFA and BCFA) were measured in feces and urine. Amount of phenols and p-cresol was higher (P<0.05) in urine than in feces. Urinal levels of phenols and p-cresol were 257.8 ppm and 250.9 ppm, and those of fecal phenols and p-cresol were 0.50 ppm and 0.05 ppm, respectively. There was no difference in concentration of indoles from feces (1.0 ppm) and urine (1.8 ppm). Short chain fatty acid (SCFA) level in urine was higher (P<0.05) than in feces showing 4,547 ppm and 863 ppm, respectively. Proportion of acetic acid to total SCFA was higher in urine (94%) than in feces (66%). However, level of branched fatty acid (BCFA) was greater in feces (118 ppm) compare to that of urine (87 ppm). Odorous compounds analyzed in the current study, phenols and SCFA, were contained more in urine than in feces. Greater amount of VFA is typically found in feces than in urine since it is generated in the large intestine. However, urine contained more VFA than feces in the current study. Therefore, it will be necessary to exploit odor reducing techniques especially for pig urine as grassland fertilizer.
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