Journal of Animal Environmental Science (한국축산시설환경학회지)

The Korean Society of Animal Environmental Science & Technology (한국축산환경학회)
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The Effect of the Addition Levels of Odor Reducing Contents on the Concentration of Volatile Fatty Acid and Volatile Organic Compound in Pig Slurry

양돈 슬러리에 첨가된 악취저감물질 수준별 휘발성 지방산과 휘발성 유기화합물 농도 비교

  • 황옥화 (농촌진흥청 국립축산과학원) ;
  • 양승학 (농촌진흥청 국립축산과학원) ;
  • 전중환 (농촌진흥청 국립축산과학원) ;
  • 김중곤 (농촌진흥청 국립축산과학원) ;
  • 최동윤 (농촌진흥청 국립축산과학원) ;
  • 조성백 (농촌진흥청 국립축산과학원)
  • Received : 2013.11.10
  • Accepted : 2013.12.16
  • Published : 2013.12.30
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Abstract

This study was to investigate the effect of addition levels of odor reducing contents on reducing the concentration of odorous compounds. Slurry treatments included three levels mixture of horseradish powder (HP), mushroom waste (MW) and probiotics powder (PP), and non-treatment control (n=4 each group). Levels of odorous compounds were measured from the liquid slurry incubated in room temperature ($20{\sim}25^{\circ}C$) for 2 wk in chamber whose structure is similar to slurry pit. Concentration of phenols and indoles was lower (p<0.05) in level 1, which was mixed HP 0.01%, MW 0.4% and PP 0.004% (98.69, 1.87 ppm) compared to control. Short chain fatty acid (SCFA) and branched chain fatty acid (BCFA) was lowest (p<0.05) level 1 (6,557, 1675 ppm). Taken together, lower level are effective in reducing odorous compounds in pig slurry.

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References

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  2. Effect of horseradish, mushroom waste and almond hull on the concentrations of odorous compounds in swine manure for spreading on grassland in spring vol.43, pp.4, 2016, https://doi.org/10.7744/kjoas.20160061