논문 상세보기
pp.252-256
본 연구는 양돈 슬러리의 악취물질 감소에 효과가 있는 것으로 확인된 물질의 효능을 비교분석하기 위하여 수행되 었다. 페놀류 농도는 고추냉이와 아몬드피 구에서 낮았고, 인돌류 농도는 아몬드피 구에서 가장 낮았다(p<0.05). 따라 서 슬러리에 아몬드피를 첨가하면 VOC 농도가 감소되었 다. SCFA 농도는 팽이버섯폐배지와 아몬드피 구에서 높았 고, BCFA 농도는 대조구에 비해 다른 모든 처리구에서 낮 았다(p<0.05). 또한 슬러리의 pH는 팽이버섯폐배지와 아몬 드피 구에서 낮았다(p<0.05). 따라서 팽이버섯폐배지 또는 아몬드피를 슬러리에 첨가하면 SCFA 농도는 증가되고 BCFA 농도는 감소되는 것으로 나타났다.
This study investigated the effect of slurry additives on reducing the concentration of odorous compounds. Slurry treatments included control, horseradish, spent mushroom, and almond hull (n = 4 each group). Odorous compounds including volatile organic compounds (VOCs phenols and indoles) and volatile fatty acids (VFAs short chain FA, SCFA, and branched chain FA, BCFA) were analyzed. Pigs of 85~120 kg body weight were fed diets formulated to meet the Korean Feeding Standard (2012) and their excretion was sampled from slurry pits. VOCs decreased (p<0.05) in horseradish, spent mushroom, and almond hull, compared to the control. SCFA was lower (p<0.05) in the horseradish group and BCFA was lower (p<0.05) in all three treatment groups compared to the control. Taken together, the tested additives are effective in reducing odorous compounds in pig slurry, indicating that the use of spent mushroom and almond hull can not only recycle the agri-byproduct but also reduce the impact of odors on surrounding communities.
