Le Dinh Phung, MSc: "Odor from pig production: its relation to diet"

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25 Oct 2006 13:30
Unit: Wageningen UR
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr.ir. M.W.A. Verstegen (Animal Nutrition (Monogastric Nutrition))
Co Promotor: Dr.ir. A.J.A. Aarnink, Dr.ir. N.W.M. Ogink

 Odor from pig manure creates serious nuisance for people living near pig farms. Odor is a mixture of various compounds: sulfurous compounds, indolic and phenolic compounds, volatile fatty acids, and ammonia and volatile amines. In this study we tried to reduce odor emission by altering the diet. Lowering dietary CP level from 18 to 12% reduced odor emission by 80%. Supplementing sulfur-containing amino acids at three times requirement increased odor emission by 723%. To lower odor emission an optimal ratio between contents of fermentable carbohydrates and crude protein is important. The correlation between odor emission and ammonia emission was low and sometimes even negative. From our studies, we can conclude that sulfurous compounds were the most important odorous compounds causing odor nuisance. Therefore sulfurous compounds in the diet should be reduced to minimize odor emission.
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