Abstract
Slurry treatments included peanut shell, palm golden fiber, almond hull, which was added 2% of the amount of slurry, and non-treatment control(n=4 each group). Levels of odorous compounds were measured from the liquid slurry incubated in 20for 2 wk in chamber whose structure is similar to slurry pit. Concentration of phenols and indoles was higher(p<0.05) in control(48.4, 4.0ppm) compared to almond hull (31.5, 1.4ppm) or palm golden fiber(29.1, 1.6 ppm) group. Short chain fatty acid(SCFA) level was lowest(p<0.05) in control(2,121ppm) but highest in peanut shell group(3,640ppm). Branched chain fatty acid(BCFA) concentration was highest(p<0.05) in peanut shell(296ppm), but lowest in almond hull(90ppm). Taken together, concentration of odorous compounds was decreased by addition of almond hull in pig slurry by which crude fiber and non-digestible fiber(NDF) may act as a carbon source. (Key words:Swine slurry, Odor, Fermentable carbohydrate, Volatile organic compound, Volatile fatty acid)
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