Adding Jerusalem artichoke (Helianthus tuberosus L.) to weanling pig diets and the effect on manure composition and characteristics

Farnworth, E. R.; Modler, H.W.; Mackie, D.A.

doi:10.1016/0377-8401(95)00787-n

Cited by 26 publications

(13 citation statements)

References 20 publications

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“…This confirms the results of Miller and Varel (2003) and Otto et al (2003). Acetic acid was the main VFA contributing to total VFAs in the manure (68% and 70.6%, respectively, before and after the experiment), confirming the results of Canh et al (1998b) and Farnworth et al (1995). Short branched-chain VFAs contributed minimally to the total VFA concentration in the manure.…”

Section: Variablessupporting

confidence: 87%

Effects of Environmental Factors on Odor Emission From Pig Manure

Le¹,

Aarnink²,

Ogink³

et al. 2005

Transactions of the ASAE

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Section: Variablessupporting

confidence: 87%

Effects of Environmental Factors on Odor Emission From Pig Manure

Le¹,

Aarnink²,

Ogink³

et al. 2005

Transactions of the ASAE

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“…Inulin is a mixture of fructopolysaccharides and fructooligosaccharides consisting of a chain of variable length of fructose units (2 to 60) and a single glucose unit in the end of the molecule (Roberfroid, 1993). Inulin is found in many plants, but most prominently in chicory (Cichorium intybus L) and Jerusalem artichoke (Farnworth et al, 1995). Chicory roots have a better crop yield of inulin than Jerusalem artichoke and are easy to manufacture.…”

Section: Introductionmentioning

confidence: 99%

“…Several strategies to reduce emission of odour and ammonia have been tried, e.g. (I) bio filters (Hartung et al 2001), (II) continuous aerobic treatment (Sneath et al, 1992), (III) oil and foam layers (Pahl et al, 2002), (IV) yucca food additives (Amon et al, 1995), (V) changes of food composition (Farnworth et al, 1993 and1995;Hobbs et al, 1996;Sutton et al, 1999) and (VI) essential oils as carvacrol and thymol (Varel and Miller, 2001). Although some improvements in ambient air quality have been obtained by these methods, none of them has found widespread use under practical conditions.…”

Section: Introductionmentioning

confidence: 99%

Feeding with chicory roots reduces the amount of odorous compounds in colon and rectal contents of pigs

Jensen

Hansen

2006

Anim. Sci.

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Sixteen pigs (eight entire males and eight females) were given individually two diets, control and control added 25% chopped chicory roots for 2 months before slaughter. Samples were taken from the contents in colon and rectum and subjected to GC-MS analysis for amount of odour impact compounds. The compounds 2-pentanone, ethylbutyrate, propylpropionate, butyric acid, ethyl-2-methylbutyrate, p-cresol, indole and skatole showed a significant difference between the two treatments. The esters, which have relatively pleasant, often fruity odours, increased in the chicory treatment, whereas the malodorous compounds, p-cresol, indole and skatole decreased in the chicory treatment. The measured amounts of compounds were corrected for their odour thresholds as different compounds can have widely different odour thresholds. Principal components analysis was then used to analyse the raw and corrected data results. p-Cresol was the most malodorous compound and together with skatole and indole count as the most malodorous compounds in the colon and rectum cotents. However, butyric acid also had some minor influence. Feeding chicory roots decreased significantly the concentrations of these malodorous compounds, especially if the lowest odour threshold values are used as correction factors.

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“…The same differences were observed in caecal and colonic digesta by Varel et al (1984). Nevertheless, attempts to achieve changes in faecal SCFA caused by Jerusalem artichokes in very young pigs have not been consistent (Farnworth, 1994;Farnworth et al, 1995), probably due to the low level of fructans included in the diet.…”

Section: Discussionmentioning

confidence: 49%

The influence of graded levels of Jerusalem artichokes and body weight on the digestibility of dietary components in a sugar cane molasses-based pig diet

Macías¹,

Ly²

1998

J. Anim. Feed Sci.

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Crossbred growing barrows weighing an average of 15 kg were divided into four groups of eight pigs in a completely randomised experiment in a 2 x 4 factorial design (20 or 55 kg, fed 0, 205, 410 or 760 g/kg Jerusalem artichokes). Apparent digestibility of dry matter, organic matter, energy and crude protein was progressively decreased and apparent digestibility of crude fibre and neutral detergent fibre was progressively increased by adding Jerusalem artichokes. The lower dry matter in faeces of pigs fed Jerusalem artichokes was associated with a higher faecal bulk and is suggested as being responsible for the lower digestibility of nutrients and energy in pigs fed high Jerusalem artichoke diets. Except for energy, pigs at 55 kg body weight had significantly higher or lower apparent digestibility of nutrients than pigs at 20 kg, when Jerusalem artichokes or sugar cane molasses were the main energy source in the diet, respectively. Increasing Jerusalem artichokes increased daily faecal flow of short chain fatty acids and ammonia and reduced faecal pH. It is concluded that there is significant adaptation to high amounts of Jerusalem artichokes in the diet with age.

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Adding Jerusalem artichoke (Helianthus tuberosus L.) to weanling pig diets and the effect on manure composition and characteristics

Cited by 26 publications

References 20 publications

Effects of Environmental Factors on Odor Emission From Pig Manure

Effects of Environmental Factors on Odor Emission From Pig Manure

Feeding with chicory roots reduces the amount of odorous compounds in colon and rectal contents of pigs

The influence of graded levels of Jerusalem artichokes and body weight on the digestibility of dietary components in a sugar cane molasses-based pig diet

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