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Table 4 Effects of dietary treatment on VOCsa

From: Effects of amino acid composition in pig diet on odorous compounds and microbial characteristics of swine excreta

VOC, ppm 2012 2007 p-value
phenol 0 0.14 0.34
p-Cresol 15.29 23.33 0.02
Indole 1.72 1.43 0.19
Skatole 0.08 0.22 0.44
bphenols 15.29 23.47 0.03
cIndoles 1.81 1.65 0.43
pH 7.08 6.79 0.07
dBOD 6985 9255 0.06
eTKN 920 983 0.06
NH4-N 239 180 0.07
N 0.301 0.327 0.08
C 0.758 0.811 0.66
S 0.536 0.503 0.37
H 11.645 11.602 0.88
  1. aVOC, volatile odorous compound; means of 8 pigs per treatment with two replicates
  2. bPhenols = Phenol + p-Cresol, cIndoles = Indole + Skatole, d BOD, Biochemical Oxygen Demand, e TKN Total Kjeldahl Nitrogen