Odor intensities, odor concentrations and volatile amine compounds were investigated at the two piggeries in Korea and the one in Japan. It was confirmed that the piggery where odor control had been carried out intentionally showed the lower values of sensory measurement than those where the odor control had not been under consideration and also found that the concentrations of volatile amines in the odor-controlled piggery showed lower values rather than the uncontrolled. In this investigation, we conclude that the activities such as circulation of air in pig houses, spraying deodorants and feeding the additive that is effective for reducing malodors from piggery could decrease the odors and the concentrations of volatile amines that are the cause of offensive odors from piggery.