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http://dx.doi.org/10.5187/JAST.2006.48.3.467

Evaluation of Odor Reduction in the Enclosed Pig Building Through Spraying Biological Additives  

김기연 (Environmental Health, University of Cincinnati)
최홍림 (School of Agricultural Biotechnology, Seoul National University)
고한종 (Graduate School of Agriculture, Kyoto University)
이용기 (Kyonggi-do Institute of Health and Environmental, Environmental Research Team)
김치년 (Institute for Occupational Health, College of Medicine, Yonsei University)
Publication Information
Journal of Animal Science and Technology / v.48, no.3, 2006 , pp. 467-478 More about this Journal
Abstract
Maintenance of an optimal air quality in the enclosed pig building is potentially important in terms of pig performance and farmer health. The objective of this on-site experiment is to evaluate and compare efficiencies of currently utilized biological additives to reduce odor emissions from the enclosed pig building. As a result, generally all the additives except for salt water, artificial spice and essential oil were proved ineffective in reducing odor generation. The beneficial effects of salt water, artificial spice and essential oil on odor reduction were highlighted on ammonia, odor intensity and offensiveness, and sulfuric odorous compounds, respectively. To efficiently utilize odor masking agent such as the artificial spice, ventilation rate should keep slightly lower than the optimal level. Essential oil functioned well as not only masking agent but also antimicrobial agent for reducing odor. To precisely quantify odor concentration, it should be measured by not the odor sensor but the olfactometry technique.
Keywords
Odor; Ammonia; Sulfuric odorous compounds; Olfactometry; Artificial spice; Essential oil;
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