• Asian-Australasian Journal of Animal Sciences
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• 제16권12호
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• pp.1795-1798
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• 2003

Fecal malodor is an acute environmental issue to be solved for the intensive animal agriculture in Japan. Among these substances volatile sulfur such as hydrogen sulfide (HS), methanethiol, and dimethyl sulfide, and dimethyl disulfide are the ones most strictly controlled in the Japanese national regulations. In this experiment, we have screened a range of standard strains of chemoheterotrophic bacteria and of the presently isolated soil bacteria for their capacity to decompose HS. We have demonstrated that Comamonas testosteroni $JCM5832^T$ and our isolate Bacillus sp. had a potential to reduce malodor when applied to the pig feces.

• 한국축산시설환경학회지
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• 제14권1호
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• pp.31-38
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• 2008

자연환기식 육성 비육돈사의 내부 사육환경을 개선하고자 돈사내부에 악취탈취장치를 설치하였다. 악취탈취장치에서 탈취한 공기는 덕트를 이용하여 돈사내부에 분배되도록 하였다. 악취탈취장치의 가동에 따른 내부의 환경은 돈사의 측벽에 설치된 윈치커튼을 닫아 관리하기 때문에 내부의 환경이 열악해지는 겨울철에 실시하였다. 악취탈취장치를 가동하면서 분석한 돈사의 내부환경 개선효과는 다음과 같다. 1. 돈사내부에 설치한 악취탈취장치에서 탈취된 후 배출된 공기를 돈사내부에 재분배함으로써 악취탈취장치 가동전보다 돈사내부의 암모니아 가스 농도를 약 33.3% 줄일 수 있는 것으로 나타났다. 2. 돈사의 암모니아 가스 저감효과는 돈사의 환기율이 $0.5m^3/m$ 두 이하인 경우에 나타났으며, 환기율이 많아지면 외부의 신선한 공기의 유입에 의해 희석되는 양이 악취탈취 장치에서 배출된 공기량보다 많아 악취탈취 장치 가동에 의한 내부 환경개선 효과는 작은 것으로 나타났다. 3. 육성 비육돈사에 악취탈취장치를 가동하면서 돼지를 입식하여 출하 때까지 사육한 결과 악취탈취장치 설치전과 비교하여 돼지의 폐사율이 약 3.8% 줄어들었으며, 탈취장치 가동후 돈사내부에 관리를 위해 들어갈 때 눈 따가움, 부유먼지 등이 크게 줄어든 것으로 나타났다.

• Animal Bioscience
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• 제35권2호
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• pp.290-298
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• 2022

Objective: This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination: i) on cooked chicken meat quality and storage stability, ii) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements). Methods: Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: i) control; ii) germander (GER, 1.5%); iii) oregano (ORE, 2.5%); iv) combination of GER and ORE (CM, 1.5%, and 2.5%); v) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4℃ prior to analysis. During storage, samples were measured for thiobarbituric acid-reactive substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes. Results: The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4 to 7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anti-carbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores. Conclusion: The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.

• Animal Bioscience
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• 제35권12호
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• pp.1977-1985
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• 2022

Objective: This study was conducted to determine the seasonal characteristics of odorous material emissions from a swine finishing barn equipped with a continuous pit recirculation system (CPRS) using aerobically treated manure. Methods: The CPRS consists of an aerobic manure treatment process and a pit recirculation system, where the solid fraction is separated and composted. The aerated liquid fraction (290.0%±21.0% per day of total stored pig slurry) is continuously recirculated to the top of the slurry in the pit. Four confinement pig barns in three piggery farms were used: two were equipped with CPRS, and the other two operated a slurry pit under the slatted floor across all seasons. Results: The indoor, exhaust, and outside odor intensities were significantly lower in the CPRS group than in the control group (p<0.001). In the CPRS group, the odor intensity outside was significantly lower in the fall than in the other seasons (p = 0.015). In the indoor atmosphere, the temperature and CO₂, NH₃, and H₂S contents of the CPRS group were significantly lower than those of the control group (p<0.05). In the CPRS group, indoor temperature did not significantly change in the spring, summer, and fall seasons and was significantly lower in the winter (p = 0.002). NH₃, H₂S, methyl mercaptan, dimethyl disulfide, trimethylamine, phenol, indole, and skatole levels were significantly lower in the CPRS group than in the control group (p<0.05). There were significant seasonal differences on the odorous material in both the control and CPRS groups (p<0.05), but the pattern was not clear across seasons. Conclusion: The CPRS can reduce the indoor temperature in the summer to a level similar to that in the spring and fall seasons. The CPRS with aerated liquid manure is expected to reduce and maintain malodorous emissions within acceptable limits in swine facilities.

• 한국축산식품학회지
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• 제44권3호
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Animal Bioscience
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• 제36권6호
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• pp.943-952
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• 2023

Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

• 한국환경과학회지
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• 제28권2호
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• pp.183-189
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• 2019

Curcumin ($C_{21}H_{20}O_6$) is a hydrophobic polyphenol found in turmeric. Although curcumin has been used as a natural medicine, its major limitation is related to poor absorption from the gut. Therefore, we developed a method for preparation of Curcumin Nanospheres (CN) to improve the aqueous-phase solubility of curcumin and investigate the functional role of CN in promoting feed efficiency and odor reduction in mice. CN showed inhibitory effects on actate dehydrogenase (LDH) cytotoxicity induced by ecotoxic substance toluene in gut epithelial HCT116 cells. In addition, the weights of internal organs (liver, heart, kidneys, and spleen) and the levels of serum Glutamate Oxaloacetate Transaminase (GOT), Glutamate Pyruvate Transaminase (GPT), and LDH did not show significant differences between mice administered oral CN for two weeks and compared to the control group. Interestingly, CN not only reduced hydrogen sulfide ($H_2S$) and ammonia ($NH_3$) levels and fecal odor, but also improved feed efficiency in mice. These results demonstrate that oral nano-delivery of anti-ecotoxicological CN is a functional system to deliver curcumin to the gut to improve feed efficiency and reduce fecal odor in mice.

• 한국가금학회지
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• 제41권1호
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• pp.1-5
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• 2014

본 연구는 산란계 사료 내 분변토 발효 사료 첨가제(Fermented earthworm cast additives, FEC)의 급여가 계란 생산, 난황 지방산, 혈액 지질, 맹장 미생물 및 분변의 악취 가스에 미치는 영향을 조사하였다. 2개의 처리구는 대조군과 FEC 3.5%를 함유하는 시험군으로 구분하였다. 계란 생산은 FEC가 대조군에 비해서 유의하게 높았다(p<0.05). 난황 지방산의 n-6/n-3의 비율은 FEC가 대조군에 비해서 유의하게 높았다(p<0.05). 혈액 HDL 콜레스테롤은 FEC가 대조군에 비해 유의하게 높았으나, 중성 지방 및 총 콜레스테롤의 경우 그 반대의 경향을 보였다(p<0.05). 맹장의 Lactobacillus는 FEC가 대조군과 비교할 때 유의하게 높았다(p<0.05). 축사 내 암모니아는 FEC가 대조군에 비해서 유의하게 낮았다(p<0.05). 결론적으로 본 결과는 산란계 사료 내 FEC 3.5%를 첨가 급여해 주면 계란 생산과 난황의 n-6/n-3 지방산 비율을 개선함과 동시에 분변의 악취 저감 효과를 갖는다는 점을 보여준다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권8호
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• pp.1131-1138
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• 2004

The objective of this study was to investigate the effects of different sources of Ca and P on urine and ileal digesta pH, and ammonia ($NH_{3}$), methane ($CH_{4}$), and odor emission. In experiment 1, eight pigs (commercial three-way cross; initial BW 67$\pm$3 kg) were arranged in a repeated 4$\times$4 Latin Square design. All pigs were equipped with a T-cannula in the distal ileum. Four corn-soybean meal based diets were formulated. Diet 1 was the control in which dicalcium phosphate (DCP) and limestone ($CaCO_{3}$) were used as the sources of inorganic P and Ca. In Diets 2 and 3, ${H_{3}}{PO_{4}}$, monocalcium phosphate (MCP), and $CaSO_{4}$replaced DCP and $CaCO_{3}$ as the inorganic sources of P and Ca. Diet 4 was similar to Diet 1 except that it was fortified with HCl to provide an acid load similar to that of diet 2. Urine and ileal digesta pH were determined in pigs fed each of these diets. In Exp. 1, urine pH decreased (p<0.05) in animals consuming diets containing ${H_{3}}{PO_{4}}$-$CaSO_{4}$ (5.85$\pm$0.38) and MCP-$CaSO_{4}$(5.73$\pm$0.30) compared with the DCP-$CaCO_{3}$ diet (6.89$\pm$0.24). In the pigs consuming ${H_{3}}{PO_{4}}$-$CaSO_{4}$, ileal digesta pH decreased compared with the control (5.52$\pm$0.28 vs. 6.66$\pm$0.17; p<0.05). Based on the results of Exp. 1, a total of four trials were performed in environmental chambers for determining how $NH_{3}$, $NH_{4}$, and odor were affected by the different dietary Ca and P sources (Exp. 2). In Exp. 2, pigs fed the ${H_{3}}{PO_{4}}$-$CaSO_{4}$ diet had decreased (30%) $NH_{3}$ emissions compared with the control (p<0.05). Also, a combination of MCP-$CaCO_{3}$-$CaCl_{12}$ decreased $NH_{3}$ emission by 15% (p<0.05). Emission of $CH_{4}$ was decreased only with the ${H_{3}}{PO_{4}}$-$CaSO_{4}$ diet with 14% (p<0.05). Odorant emission of phenolics and volatile fatty acids increased roughly three-fold with the DCP-$CaSO_{4}$ diet but was not affected by other test diets. In conclusion, acidogenic Ca and P sources in swine diets can decrease the urinary pH and reduce $NH_{3}$ and $CH_{4}$ emission from swine facilities.

• Animal Bioscience
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• 제36권8호
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• pp.1263-1273
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• 2023

Objective: This study was conducted to evaluate the effects of crude protein (CP) levels on the physiological response, reproductive performance, blood profiles, milk composition and odor emission in gestating sows. Methods: Seventy-two multiparous sows (Yorkshire×Landrace) of average body weight (BW), backfat thickness, and parity were assigned to one of six treatments with 10 or 11 sows per treatment in a completely randomized design. Experimental diets with different CP levels were as follows: i) CP11, corn-soybean-based diet containing 11% CP; ii) CP12, corn-soybean-based diet containing 12% CP; iii) CP13, corn-soybean-based diet containing 13% CP; iv) CP14, corn-soybean-based diet containing 14% CP; v) CP15, corn-soybean-based diet containing 15% CP; and vi) CP16: corn-soybean-based diet containing 16% CP. Results: There was no significant difference in the performance of sow or piglet growth when sows were fed different dietary protein levels. Milk fat (linear, p = 0.05) and total solids (linear, p = 0.04) decreased as dietary CP levels increased. Increasing dietary CP levels in the gestation diet caused a significant increase in creatinine at days 35 and 110 of gestation (linear, p = 0.01; linear, p = 0.01). The total protein in sows also increased as dietary CP levels increased during the gestation period and 24 hours postpartum (linear, p = 0.01; linear, p = 0.01). During the whole experimental period, an increase in urea in sows was observed when sows were fed increasing levels of dietary CP (linear, p = 0.01), and increasing blood urea nitrogen (BUN) concentrations were observed as well. In the blood parameters of piglets, there were linear improvements in creatinine (linear, p = 0.01), total protein (linear, p = 0.01), urea (linear, p = 0.01), and BUN (linear, p = 0.01) with increasing levels of dietary CP as measured 24 hours postpartum. At two measurement points (days 35 and 110) of gestation, the odor gas concentration, including amine, ammonia, and hydrogen sulfide, increased linearly when sows fed diets with increasing levels of dietary CP (linear, p = 0.01). Moreover, as dietary CP levels increased to 16%, the odor gas concentration was increased with a quadratic response (quadratic, p = 0.01). Conclusion: Reducing dietary CP levels from 16% to 11% in a gestating diet did not exert detrimental effects on sow body condition or piglet performance. Moreover, a low protein diet (11% CP) may improve dietary protein utilization and metabolism to reduce odor gas emissions in manure and urine in gestating sows.