Emission rates of odorous compounds from pig slurries

Hobbs, P. J.; Misselbrook, Tom; Pain, B. F.

doi:10.1002/(sici)1097-0010(199807)77:3<341::aid-jsfa45>3.0.co;2-9

Cited by 32 publications

(27 citation statements)

References 9 publications

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“…The principle of reducing N excretion and ammonia emission through protein is to ensure that the amount of protein in a diet matches the protein requirement and to increase the efficiency of the animals' protein utilisation. There is abundant literature on the impact of the reduction of dietary protein supply to pigs on the reduction of N excretion and ammonia emission (Kerr, 1995;Hobbs et al 1998;Zijlstra et al 2001;Zervas & Zijlstra, 2002). N excretion and ammonia emission can be reduced appreciably by reducing the CP content in diets.…”

Section: Résumémentioning

confidence: 99%

Odour from animal production facilities: its relationship to diet

et al. 2005

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Though bad odour has always been associated with animal production, it did not attract much research attention until in many countries the odour production and emission from intensified animal production caused serious nuisance and was implicated in the health problems of individuals living near animal farms. Odour from pig production facilities is generated by the microbial conversion of feed in the large intestine of pigs and by the microbial conversion of pig excreta under anaerobic conditions and in manure stores. Assuming that primary odour-causing compounds arise from an excess of degradable protein and a lack of specific fermentable carbohydrates during microbial fermentation, the main dietary components that can be altered to reduce odour are protein and fermentable carbohydrates. In the present paper we aim to give an up-to-date review of studies on the relationship between diet composition and odour production, with the emphasis on protein and fermentable carbohydrates. We hypothesise how odour might be changed and/or reduced by altering the diet of pigs. Research so far has mainly focused on the single effects of different levels of crude protein and fermentable carbohydrates on odour production. However, also important for odour formation are the sources of protein and fermentable carbohydrates. In addition, it is not only the amount and source of these compounds that is important, but also the balance between them. On the basis of our review of the literature, we hypothesise that odour nuisance from pig production facilities might be reduced significantly if there is an optimum balance between protein and fermentable carbohydrates in the diet of pigs.

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Section: Résumémentioning

confidence: 99%

Odour from animal production facilities: its relationship to diet

et al. 2005

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“…Early studies mainly focused on VOC emissions from animal waste (e.g., slurry and manure) under laboratory conditions (Hobbs et al, 1997(Hobbs et al, , 1998(Hobbs et al, , 2004. Ngwabie et al (2007Ngwabie et al ( , 2008 reported that VOC concentrations in dairy, sheep and pig CAFOs were the highest during animal waste removal and feeding, indicating that large emissions were related to these activities.…”

Section: Introductionmentioning

confidence: 99%

Emissions of volatile organic compounds (VOCs) from concentrated animal feeding operations (CAFOs): chemical compositions and separation of sources

et al. 2017

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Abstract. Concentrated animal feeding operations (CAFOs) emit a large number of volatile organic compounds (VOCs) to the atmosphere. In this study, we conducted mobile laboratory measurements of VOCs, methane (CH 4 ) and ammonia (NH 3 ) downwind of dairy cattle, beef cattle, sheep and chicken CAFO facilities in northeastern Colorado using a hydronium ion time-of-flight chemical-ionization mass spectrometer (H 3 O + ToF-CIMS), which can detect numerous VOCs. Regional measurements of CAFO emissions in northeastern Colorado were also performed using the NOAA WP-3D aircraft during the Shale Oil and Natural Gas Nexus (SONGNEX) campaign. Alcohols and carboxylic acids dominate VOC concentrations and the reactivity of the VOCs with hydroxyl (OH) radicals. Sulfur-containing and phenolic species provide the largest contributions to the odor activity values and the nitrate radical (NO 3 ) reactivity of VOC emissions, respectively. VOC compositions determined from mobile laboratory and aircraft measurements generally agree well with each other. The high timeresolution mobile measurements allow for the separation of the sources of VOCs from different parts of the operations occurring within the facilities. We show that the emissions of ethanol are primarily associated with feed storage and handling. Based on mobile laboratory measurements, we apply a multivariate regression analysis using NH 3 and ethanol as tracers to determine the relative importance of animalrelated emissions (animal exhalation and waste) and feedrelated emissions (feed storage and handling) for different VOC species. Feed storage and handling contribute significantly to emissions of alcohols, carbonyls, carboxylic acids and sulfur-containing species. Emissions of phenolic species and nitrogen-containing species are predominantly associated with animals and their waste.

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“…Dealing with the determination difficulty of odour concentration and air rejected flow rate, global methods were also studied: Kinetics in an OEC [17] or back calculation with the use of gaussian dispersion model [18,19]. But estimating the area emission based on dispersion models requires the estimation of atmospheric parameters as well as evaluation of the surrounding terrain and its effect on the dispersion.…”

Section: Introductionmentioning

confidence: 99%