Abstract
Fermentable carbohydrate (FC) is a promising material to reduce odor emission from pig manure. This study was conducted to investigate the impact of diets containing Italian ryegrass (IRG), as a FC, on animal performance, odorous chemical and bacterial composition of manure. Pigs were weighed and fed diets containing various levels of IRG powder (0%, 0.5%, 1.0% and 1.5%) for 28 days. At the end of the trial, manure was collected to analyze the chemical composition, odorous compounds and bacterial community structure. As dietary IRG levels increased, concentrations of phenols and indoles were decreased by 12% and 37% compared with control, respectively, without changes in growth performance. IRG treatment increased the relative abundances of genera belong to the family Lachnospiraceae, Ruminococcaceae, Veillonellaceae, Peptostreptococcaceae and Lactobacillaceae, in order Clostridiales of phylum Firmicutes, but decreased the relative abundances of genus Sphaerochaeta in phylum Spirochaetes and genus AB243818_g of family Porphyromonadaceae in phylum Bacteroidetes when compared with control. Results from the current study demonstrate that IRG supplemented diets had a beneficial effect of reducing the odorous compounds in manure, possibly by altering the bacterial community structure towards predominantly carbohydrate utilizing microorganisms in the large intestine.
Highlights
Swine manure accounts for the highest ratio (40.6%) of total manure discharging from animal facility [1]
Our results demonstrate that Italian ryegrass (IRG) supplementation in pig diets significantly affected the composition of odorous compounds, as well as the bacterial community in manure
Skatole concentration dramatically decreased with increasing levels of dietary IRG
Summary
Swine manure accounts for the highest ratio (40.6%) of total manure discharging from animal facility [1]. Odor emitting from swine manure accounts for 34.6% from that of total livestock facilities and contributed to civil complaints, affecting environment, animal health and production [2]. Odor mitigation management systems have been produced in the context of bio-chemical agents and mechanical technologies [4]. Equipment systems such as ventilation, biofilters and wet scrubbers are difficult to adopt in open-type ventilation systems that account for 54% of total swine farms in. Modulation of diet formulation is a more desirable strategy for odor mitigation than that of equipment systems [4]
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