Increased public concern, legislation and environmental regulations have focused on pollution and have created a major threat to the viability and growth of the pork industry. Consequently, determination of the biological development of effective control is needed for efficient and long lasting odor...
Increased public concern, legislation and environmental regulations have focused on pollution and have created a major threat to the viability and growth of the pork industry. Consequently, determination of the biological development of effective control is needed for efficient and long lasting odor control. Four experiments were conducted to determine suitable microbes and feed additives (FAs) which would reduce odorous compounds in swine and their slurry through in vitro, denaturing gradient gel electrophoresis (DGGE) and in vivo techniques. In exp. 1, primarily, fecal slurry in anaerobic salt media with starch was added to 4 bacterial cultures and incubated for 12 and 24h. The pH value, NH3-N, H2S, biogenic amines and total VFA production decreased rapidly with Enterococcus faecium than other microbes from 12 to 24h. Secondly, manure fecal slurry in plastic boxes inoculated with bacterial cultures was incubated for 0, 24, 48 and 72h. The NH3?N, H2S and total mercaptans level was comparatively lower, and the nitrite and sulfate concentrations were higher at 72h with Enterococcus. Finally, Enterococcus was used for spray to confirm the odor reduction efficiency in the confinement pig buildings. Odor compounds were lessened by 28.21%, 42.15% and 15.02% for NH3?N, H2S, and total amines, respectively up to 3 days after spraying. In exp. 2 and 3, soybean meal (SM) or soluble starch and 4 FAs were added with fecal salt media and incubated for 12 and 24h. In vitro parameters and microbial diversity of prominent bacteria following fermentation were analyzed using DGGE, band cloning and sequencing of the V3 region. Results showed that NH3-N, H2S, and total VFA concentrations were minimal, and NO2-N, NO3-N and SO4 concentrations were higher in the oregano lippia (OL) group than other FAs at 24h incubation. The total number of DGGE bands and diversity were higher in the OL group compared to the other FAs and control. Similarity indices (34% SM & 71% starch) and sequence similarity for 1 band (<97% SM) was lower and in the OL, which represented some different bacterial communities. This particular FA may change microbial pattern to one which has may have a beneficial effect on odor reduction. In exp. 4, primarily we selected tapioca as a feed ingredient from 15 on the basis of reduced ammonia, indolic and phenolic compounds by 48h in vitro fermentation. Finally, the excretion of major odor-causing compounds, growth performance and meat characteristics in response to dietary tapioca levels was investigated with 36 [(L?Y)?D] growing swine. The animals were fed with 0, 10 and 20% tapioca for 98 d of periods. Fecal NH3-N, volatile sulfides, acetate, valeric acid, skatole, p-cresole and phenol concentrations were reduced by 44.18, 19.81, 17.95, 16.60, 85.50, 75.36 and 52.78% for the 20% tapioca diet at 14 weeks of pigs, respectively. In addition, carcass weight was better in tapioca diet groups. According to overall evaluation, E. faecium can be used efficiently as probiotic microbes in swine, in manure slurry and in confinement building for spray to reduce odorous compounds. In case of FAs, OL can be used efficiently along with an enriched protein or carbohydrate source for growing swine to reduce odors. The results for the tapioca suggest that supplementation of 20% tapioca in diets may be a practical strategy for decreasing offensiveness of the odor in the pig farms with no detrimental effects on growth performance and meat characteristics of growing swine.
Increased public concern, legislation and environmental regulations have focused on pollution and have created a major threat to the viability and growth of the pork industry. Consequently, determination of the biological development of effective control is needed for efficient and long lasting odor control. Four experiments were conducted to determine suitable microbes and feed additives (FAs) which would reduce odorous compounds in swine and their slurry through in vitro, denaturing gradient gel electrophoresis (DGGE) and in vivo techniques. In exp. 1, primarily, fecal slurry in anaerobic salt media with starch was added to 4 bacterial cultures and incubated for 12 and 24h. The pH value, NH3-N, H2S, biogenic amines and total VFA production decreased rapidly with Enterococcus faecium than other microbes from 12 to 24h. Secondly, manure fecal slurry in plastic boxes inoculated with bacterial cultures was incubated for 0, 24, 48 and 72h. The NH3?N, H2S and total mercaptans level was comparatively lower, and the nitrite and sulfate concentrations were higher at 72h with Enterococcus. Finally, Enterococcus was used for spray to confirm the odor reduction efficiency in the confinement pig buildings. Odor compounds were lessened by 28.21%, 42.15% and 15.02% for NH3?N, H2S, and total amines, respectively up to 3 days after spraying. In exp. 2 and 3, soybean meal (SM) or soluble starch and 4 FAs were added with fecal salt media and incubated for 12 and 24h. In vitro parameters and microbial diversity of prominent bacteria following fermentation were analyzed using DGGE, band cloning and sequencing of the V3 region. Results showed that NH3-N, H2S, and total VFA concentrations were minimal, and NO2-N, NO3-N and SO4 concentrations were higher in the oregano lippia (OL) group than other FAs at 24h incubation. The total number of DGGE bands and diversity were higher in the OL group compared to the other FAs and control. Similarity indices (34% SM & 71% starch) and sequence similarity for 1 band (<97% SM) was lower and in the OL, which represented some different bacterial communities. This particular FA may change microbial pattern to one which has may have a beneficial effect on odor reduction. In exp. 4, primarily we selected tapioca as a feed ingredient from 15 on the basis of reduced ammonia, indolic and phenolic compounds by 48h in vitro fermentation. Finally, the excretion of major odor-causing compounds, growth performance and meat characteristics in response to dietary tapioca levels was investigated with 36 [(L?Y)?D] growing swine. The animals were fed with 0, 10 and 20% tapioca for 98 d of periods. Fecal NH3-N, volatile sulfides, acetate, valeric acid, skatole, p-cresole and phenol concentrations were reduced by 44.18, 19.81, 17.95, 16.60, 85.50, 75.36 and 52.78% for the 20% tapioca diet at 14 weeks of pigs, respectively. In addition, carcass weight was better in tapioca diet groups. According to overall evaluation, E. faecium can be used efficiently as probiotic microbes in swine, in manure slurry and in confinement building for spray to reduce odorous compounds. In case of FAs, OL can be used efficiently along with an enriched protein or carbohydrate source for growing swine to reduce odors. The results for the tapioca suggest that supplementation of 20% tapioca in diets may be a practical strategy for decreasing offensiveness of the odor in the pig farms with no detrimental effects on growth performance and meat characteristics of growing swine.
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