Effects of Horseradish, Spent Mushroom Compost and Almond Hull on Odorous Compound Concentration of Pig Slurry for Recycling in Grassland
2013
Cho, S.B., RDA, Suwon, Republic of Korea | Hwang, O.H., RDA, Suwon, Republic of Korea | Lee, J.Y., RDA, Suwon, Republic of Korea | Kim, J.G., RDA, Suwon, Republic of Korea | Choi, D.Y., RDA, Suwon, Republic of Korea | Park, S.K., RDA, Suwon, Republic of Korea
This study investigated the effect of slurry additives on reducing the concentration of odorous compounds. Slurry treatments included control, horseradish, spent mushroom, and almond hull (n = 4 each group). Odorous compounds including volatile organic compounds (VOCs phenols and indoles) and volatile fatty acids (VFAs short chain FA, SCFA, and branched chain FA, BCFA) were analyzed. Pigs of 85~120 kg body weight were fed diets formulated to meet the Korean Feeding Standard (2012) and their excretion was sampled from slurry pits. VOCs decreased (p0.05) in horseradish, spent mushroom, and almond hull, compared to the control. SCFA was lower (p0.05) in the horseradish group and BCFA was lower (p0.05) in all three treatment groups compared to the control. Taken together, the tested additives are effective in reducing odorous compounds in pig slurry, indicating that the use of spent mushroom and almond hull can not only recycle the agri-byproduct but also reduce the impact of odors on surrounding communities
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