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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