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http://dx.doi.org/10.5333/KGFS.2014.34.2.125

Effect of Season on Volatile Organic Compounds and Volatile Fatty Acids Concentration in finishing Pig Slurry to Grassland  

Cho, Sung Back (National Institute of Animal Science, RDA.)
Yang, Seung Hak (National Institute of Animal Science, RDA.)
Lee, Kyung Tai (National Institute of Animal Science, RDA.)
Park, Sung Kwon (National Institute of Animal Science, RDA.)
Han, Duck Woo (National Institute of Animal Science, RDA.)
Choi, Dong Yun (National Institute of Animal Science, RDA.)
Hwang, Ok Hwa (National Institute of Animal Science, RDA.)
Publication Information
Journal of The Korean Society of Grassland and Forage Science / v.34, no.2, 2014 , pp. 125-128 More about this Journal
Abstract
The objective of this study is to investigate the changes in levels of odorous compounds in pig slurry during different seasons. Slurry from pens of finishing pigs was sampled every 4-wk and concentration of odorous compounds was analyzed. There was no difference in the range of phenols level (123 to 156 ppm) during spring (April to May), summer (July to August) and fall (October to November). The concentration of indoles was higher (P<0.05) during spring (14.3 ppm) than summer and fall (5.4~7.6 ppm). Level of BCFA ranging from 727 to 1,194 ppm was not different at any season. Among SCFA, there was no difference in propionic acid during any season but levels of acetic acid and butyric acid were highest (P<0.05) during spring season. Concentration of odorous compounds in pig slurry was highest during spring season. Interestingly, it tended to be lower during summer season compare to fall. This result might be due to relatively lower ventilation rate in order to maintain a constant temperature during spring season. Further study will be necessary to determine the relationship between the concentration of odorous compounds and ventilation system.
Keywords
Swine Slurry; Odor; Season;
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