• Journal of Korean Society of Environmental Engineers
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• v.30 no.10
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• pp.1006-1012
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• 2008

The effect of small and medium scale shipyard operations on environmental pollutions related with civil appeal of nearby residential areas was estimated. PM-10(particles with an aerodynamic diameter less than or equal to 10 $\mu$m) concentrations were higher, as the sampling sites were nearer from shipyards. PM-10 concentrations of sampling sites closer to shipbuilding companies were higher during the normal operation periods than on vacation at which only small works were done. The larger amount of dry deposition was observed as the sampling sites were closer to shipyards. The odor intensity was highly influenced by ambient temperature. Almost all odor intensities measured by air dilution sensory test went over the emission standard in summer. Odor properties measured by instrumental analysis were observed to exceed the emission standard enforced to the shipyards. Odor compounds such as ammonia, sulfur compounds and trimethylamine went over the standard. Concentrations of styrene and aldehydes were lower than the olfactory threshold. All equivalent sound levels measured at daytime except the value of SP-3 pont were in excess of the environmental standard. Almost all sound levels at nighttime in all measuring sites were higher than the environmental standard. The results of this study shows counterplans need to be established for reducing the civil appeal related pollutions in the research areas.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.2
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• pp.129-134
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• 2016

Odor in pig manure affects the distribution of the manure over grass and crop fields as fertilizer. The objective of this study was to investigate the effect of different types of microbes (Saccharomyces cerevisiae, Bacillus subtilis and Rodobacter capsulata) and incubation temperatures ($20^{\circ}C$ and $35^{\circ}C$) on the levels of odorous compounds in pig manure. Pig manure was incubated with 0.03% microbes (v/v) at temperatures of $20^{\circ}C$ or $35^{\circ}C$. At incubation temperature of $20^{\circ}C$, the addition of Rodobacter capsulata significantly (p<0.05) decreased the levels of indoles and volatile fatty acid (VFA). At incubation temperature of $35^{\circ}C$, the addition of any microbes of the three used in this study did not significantly (p>0.05) affect the levels of odorous compounds. When incubation temperature was increased from $20^{\circ}C$ to $35^{\circ}C$, levels of odorous compounds were significantly (p<0.05) increased. Taken together, these results suggest that Rodobacter capsulata could be utilized to reduce odor from pig manure in the spring and fall when the average temperature is around $20^{\circ}C$. However, alternative odor-reducing technology is needed to be developed to apply onto pig manure during the hot summer season ($35^{\circ}C$).

• Animal Bioscience
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• v.36 no.8
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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.

• International journal of advanced smart convergence
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• v.13 no.1
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• pp.194-200
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• 2024

In the past, antibiotics and antimicrobial substances have been used for the purpose of promoting the growth of livestock or treating livestock, but various problems such as the presence of livestock products or resistant bacteria have emerged. Recently, regulations on the use of antibiotics have been strengthened worldwide, and probiotics are attracting attention as an alternative. Probiotic microorganisms have already been used for human use, such as intestinal abnormal fermentation, diarrhea, and indigestion. In livestock, beneficial microorganisms are increasing in use for the purpose of improving productivity, such as promoting livestock development and preventing diarrhea. Therefore, it is advisable to understand livestock probiotics in deeper and think about effective uses. The role of probiotics in the livestock sector is made with microorganisms themselves, so it is a substance that promotes livestock growth and improves feed efficiency by settling in the intestines of livestock, suppressing the growth of other harmful microorganisms, helping digestion and absorption of ingested feed, and helping to synthesize other nutrients. There is a need for a probiotic that suppresses intestinal bacteria by supplying probiotics used as a means to minimize the effects of stress in livestock management, thereby suppressing disease outbreaks by maintaining beneficial microorganisms and suppressing pathogenic microorganisms. The purpose of this paper is to develop a brand of feed additive probiotics to improve health conditions due to increased feed intake, improve the efficiency of use of feed nutrients, inhibit the decomposition and production of toxic substances, increase immunity, reduce odor in livestock, and improve the environment. We investigated and analyzed feed additive probiotics already on the market, and developed the naming and logo of suitable feed additive probiotic brands in livestock. We hoped that the newly developed product will be used in the field and help solve problems in the livestock field.

• Journal of Dairy Science and Biotechnology
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• v.39 no.3
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• pp.87-93
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• 2021

This study analyzed and compared growth characteristics under large-scale fermentation at 35℃ of three microorganisms with the ability to reduce odor-producing substances in livestock. The three microorganisms (Bacillus subtilis FWC1, Bacillus amyloliquefaciens NAAS1, and Pichia farinosa NAAS2) evaluated in this study have been proven effective in reducing odor-inducing substances. Bacillus subtilis FWC1 exhibited the highest viable cell count when using 2% maltodextrin as carbon source, 0.05% soy-peptone as nitrogen source, and 0.3% yeast extract. The optimum media composition for B. amyloliquefaciens NAAS1 was 1.2% modified-starch with 0.8% yeast extract. The spore formation rate in the mass production of the Bacillus strains was over 90%, indicating that optimal growth medium compositions have been identified. In the case of P. farinosa NAAS2, our optimized growth medium [2% (w/v) glucose and 1% (w/v) yeast extract] improved biomass production.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1286-1290
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• 2004

This study was carried out to screen yeasts effective in reducing odor from pig feces. Three isolates from soil and compost sources were selected to treat pig feces. On the basis of morphological and biochemical characteristics, one isolate from compost was Candida rugosa, and two isolates from soil were Candida rugosa and Candida maris. These isolates showed deodorizing activity by reducing the concentration of ${NH}_3$ and R-${NH}_2$. Volatile fatty acids (VFA) are the specific malodorous compounds of pig feces, and the Candida maris from soil showed a 100% reduction of butyric, iso-butyric, and iso-valeric acid in 10% pig slurry medium. However, the Candida rugosa from compost showed a 100% reduction of butyric and iso-butyric acid while that from soil showed a 100% reduction of propionic, butyric acid and iso-valeric acid in the medium. Also, these yeasts were effective in reducing $NH_{4}-N$, soluble-N, and biological oxygen demand (BOD).

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.7-18
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• 1991

This study was experimented saccharification process added malt extract solution into cooked sweet potato and potato with time, temperature and was tested reducing sugar changes, structural changes, pH and sensory evaluation about cooked shik-hae of rice, glutinous rice, potato, sweet potato. The results are summarized as follows: 1. Enzyme activity was highest in malt after four days of barley germination at a room temperature. 2. Electronmicroscopic observation indicated that raw starch granule of potato and that of sweet potato was 25-60$\mu\textrm{m}$ and 8~18$\mu\textrm{m}$ in size, respectively and its shape is oval and globular for potato and sweet potato respectively. 3. Reducing sugars were 1,682.6mg and 1,695.6mg in rice and glutinous rice, respectively, for 6-hour-saccharification at $50^{\circ}C$. Reducing sugars were 1,689.1mg and 1,497.8mg in sweet potato, potato, respectively, for 6.hour-saccharification at $60^{\circ}C$. 4. pH variation during saccharification for sweet potato and potato was pH 5.8~5.4. 5. Sensory evalution showed that there were more significant differences in sweety odor, roasted nutty taste and sweety taste of sweet potato among four samples than the other's color shininess.

• Food Science and Preservation
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• v.21 no.1
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• pp.17-24
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• 2014

This study was conducted in order to evaluate the effect of postharvest ripening periods and packaging methods on maintaining the quality of fresh-cut winter squash. Winter squash (var. Bouchang) was ripened at $22^{\circ}C$ for 1 or 2 weeks after harvest. The samples were washed in tap water, sanitized in $100{\mu}L/L$ chlorine water, peeled, and cut into 16 parts. Samples were then vacuum packaged or non-vacuum packaged in $80{\mu}m$ nylon/polyethylene (Ny/PE) films and stored at $5^{\circ}C$ for 21 days. Results indicated that different postharvest ripening periods affected gas concentration, firmness, off-odor development, color, and overall quality of fresh-cut winter squash. Samples treated with 2-week ripening periods maintained quality with higher redness value and soluble solid content (SSC) and lower $CO_2$ concentration and off-odor development compared to samples treated with a 1-week ripening period. Non vacuum packaging was effective in increasing visual quality and reducing off-odor development. A combination treatment of 2-week ripening periods and non-vacuum packaging maintained good quality with the lowest off-odor development and the highest visual quality scores at the end of the storage period.

• Animal Bioscience
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• v.36 no.8
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• pp.1228-1240
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• 2023

Objective: This experiment was conducted to evaluate the effects of different levels of dietary crude protein (CP) on growth performance, blood profiles, diarrhea incidence, nutrient digestibility, and odor emission in weaning pigs. Methods: A total of 240 weaning ([Yorkshire×Landrace]×Duroc) pigs (8.25±0.050 kg body weight [BW]) were assigned to six treatments based on sex and initial BW, with five replicates of eight pigs per pen in a randomized complete block design. Experimental diets with different crude protein levels for early and late weaning phases were as follows: i) CP16, corn-soybean-based diet containing 16%/15% CP; ii) CP17, corn-soybean-based diet containing 17%/16% CP; iii) CP18, corn-soybean-based diet containing 18%/17% CP; iv) CP19, corn-soybean-based diet containing 19%/18% CP; v) CP20, corn-soybean-based diet containing 20%/19% CP; and vi) CP21, corn-soybean-based diet containing 21%/20% CP. Results: In the early weaning period, average daily feed intake increased when the dietary CP level decreased (linear, p<0.05). During the entire experimental period, average daily gain and the gain to feed ratio decreased when the dietary CP level increased (linear, p<0.01). Additionally, a decrease in dietary CP level resulted in a linear increase in final BW (linear, p<0.05). In the early and late weaning periods, blood urea nitrogen (BUN) decreased when the dietary CP level decreased (linear, p<0.01). There were no significant differences in creatinine, glucose, total protein, triglyceride or insulin-like factor-1 levels over the experimental period. The concentrations of immunoglobulin A (IgA) and IgG were not significantly affected by dietary CP levels during the experimental period. In the early weaning period, fecal and urine N decreased when the dietary CP level decreased (linear, p<0.01). No differences in nutrient digestibility among the treatments during the early weaning period were found. Throughout the whole experimental period, when the dietary CP level decreased in the weaning pig diet, the diarrhea incidence decreased linearly (linear, p<0.01). Throughout the whole experimental period, when the dietary CP level decreased in the weaning pig diet, ammonia, amines and hydrogen sulfide decreased linearly (linear, p<0.01). Conclusion: Reducing dietary CP could decrease diarrhea incidence, the concentration of BUN in serum and odor emission in manure. Furthermore, it could improve N excretion in feces and urine and growth performance in weaning pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.690-700
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• 2012

The experiment was conducted by in vitro fermentation and bacterial community analysis to investigate the reduction of odorous compounds in response to the use of feed additives (FA) during carbohydrate overload in growing pigs. Soluble starch at 1% (control) and various FA at 0.1% Ginseng meal (FA1); Persimmon leaf (FA2); Gingko nut (FA3) and Oregano lippia (FA4) were added to fecal slurry and incubated anaerobically for 12 and 24 h. In vitro parameters and microbial diversity of the dominant bacteria following fermentation were analyzed using Denaturing Gradient Gel Electrophoresis (DGGE), band cloning and sequencing of the V3 region. Results showed that total gas production increased with the advancement of incubation (p<0.05). pH values of FAs and control groups were decreased except the FA4 group which increased somewhat from 12 to 24 h (p<0.05). Ammonia nitrogen ($NH_3$-N) and $H_2S$ gas concentrations were comparatively lower in both stages in FA4 treatment than in the other groups (p<0.05). Hence, $NH_3$-N concentrations in liquid phases were increased (p<0.05) from 12 to 24 h, but the trend was lowest in FA4 than in the other groups at both stages. The total VFA production was comparatively lower and butyrate levels were moderate in FA4 group than in the the other groups during both stages (p<0.05). Indirect odor-reducing compounds such as $NO_2$, $NO_3$ and $SO_4$ concentrations were higher in the FA4 and FA3 than in the other groups at 24 h (p<0.05). After fermentation, ten dominant bands appeared, six of which appeared in all samples and four in only the FA4 treated group. The total number of DGGE bands and diversity was higher in the FA4-group compared to other groups. Additionally, similarity indices were lowest (71%) in the FA4, which represented a different bacterial community compared with the other groups. These findings indicate that $NH_3$-N, $H_2S$ and VFA production was minimal, and pH was also better in the FA4 group than in the other groups. Furthermore, the conversion of odor-reducing indirect compounds or their intermediates was higher in the FA4 group in compared to the other groups. FA4 group generated less odorous products and more indirect products by in vitro fermentation at 24 h, and their microbial pattern appeared to differ from that of the other groups. These findings suggest that this particular FA could change the microbial population, which may have a beneficial effect on odor reduction. It is recommended that the oregano lippia may be supplied to growing pigs as FA along with excess carbohydrate sources to reduce the production of odorous compounds.