Influence of different pig housing systems on odor emissions (original) (raw)
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Journal of Biosystems Engineering, 2014
Purpose: The objective of this study was to measure emissions of gases (ammonia (NH3), hydrogen sulfide (H2S) and carbon dioxide (CO2)), volatile organic compounds (VOC) and odor from two shallow pit pig nursery rooms. Gas and odor reduction practices for pig operations based on the literature were also discussed. Methods: This study was conducted for 60 days at a commercial pig nursery facility which consisted of four identical rooms with mechanical ventilations. Two rooms (room 1 (R1) and room 2 (R2)) with different pig numbers and ventilation rates were used in this study. The pig manure from both the R1 and R2 were characterized. Indoor/outdoor temperatures, ventilation rates/duration, NH3, H2S, CO2, and VOC concentrations of the ventilation air were measured periodically (3-5 times/week). Odor concentrations of the ventilations were measured two times on two days. Three different types of gas and odor reduction practices (diet control, chemical method, and biological method) were discussed in this study. Results: The volatile solids to total solids ratio (VS/TS) and crude protein (CP) value of pig manure indicated the pig manure had high potential for gas and odor emissions. The NH3, H2S, CO2 and VOC concentrations were measured in the ranges of 1.0-13.3, 0.1-5.7, 1600-3000 and 0.0-1.83 ppm, respectively. The NH3 concentrations were found significantly higher than H2S concentrations for both rooms. The odor concentrations were measured in the range of 2853-4432 OUE/m3. There was a significant difference in odor concentrations between the two rooms which was due to the difference in pig numbers and ventilation duration. The literature studies showed that simultaneous use of dietary control and biofiltration practices will be more effective and environmentally friendly for gas and odor reductions from pig barns. Conclusions: The gas and odor concentrations measured in the ventilation air from the pig rooms indicate an acute need for using gas and odor mitigation technologies. Adopting diet control and biofiltration practices simultaneously could be the best option for mitigating gas and odor emissions from pig barns.
Reducing Odor Emission from Pig Production Buildings by Ventilation Control
Livestock Environment VIII, 31 August - 4 September 2008, Iguassu Falls, Brazil, 2008
Odor emissions from pig buildings have been the topic for many research projects. However, the fact that the odor emission is dependent on air as transportation medium is far less investigated. Therefore, more comprehensive investigations on the effects of odor release of airflow patterns and ventilation airflow rates are needed. The objective of this project was to study the feasibility of reducing ammonia and odor emission by choosing ventilation control strategies. At present, the ventilation capacity of a pig production building is based on an absolute maximum ventilation rate, which is determined according to the largest body weight of the animals during the production cycle. However, in modern batch production systems, the maximum ventilation rate is only required when the animals reach end weight and the outdoor temperature exceeds a certain level. In this study, a ventilation control strategy using a
Agriculture, Ecosystems & Environment, 2016
Combined room and pit ventilation in pig houses (Sus domesticus) is evaluated for its potential to concentrate odorous compounds in the pit ventilation air, which would have advantages for both the indoor air quality and ventilation air treatment. In an experimental fattening pig house, levels of odorous volatile compounds were continuously measured by proton transfer reaction-mass spectrometry for three weeks in order to study the odorant production in a partial pit ventilation system. Three ventilation setups were applied: room ventilation, and combined room and pit ventilation with pit air extraction either under the dunging area of the piggery room, or under the resting area. Based on these on-line measurements and on fresh faeces headspace analysis, volatile organic acids are recognised as the main odorants arising from the surfaces in the pig house, while sulphur compounds, phenols and amines are more likely to originate from the slurry pit. When pit ventilation air is extracted under the dunging area instead of under the resting area, the pit to room concentration ratio increases for ammonia, amines and phenol. 2015 Elsevier B.V. All rights reserved.
CHARACTERISTICS AND EMISSION RATES OF ODOR FROM COMMERCIAL SWINE NURSERIES
Transactions of the ASAE, 2001
Odor emission rates and characteristics were evaluated at two commercial swine nurseries in Indiana during the months of March, April, and May. The nurseries, housing 94 to 250 pigs, were mechanically ventilated with long-term manure storage pits under wire floors. Incoming ventilation air at one of the nurseries was tempered in a heated hallway. An eight-member odor panel evaluated odor concentration with a dynamic olfactometer and odor intensity and hedonic tone at full strength. The odor concentration of incoming ventilation air ranged from 7 to 85 odor units per cubic meter (OU m -3 ) and averaged 18 OU m -3 . It ranged from 94 to 635 OU m -3 and averaged 199 OU m -3 in the ventilation exhaust air. The mean odor emission rates of the two nurseries were 18.3 and 62.5 OU s -1 AU , respectively. The overall mean odor emission rate was 34 OU s -1 AU -1 (1.8 OU s -1 m -2 ). The measured emission rates are expected to be lower than those that follow stringent panel sensitivity requirements not currently required by olfactometry standards in the U.S.
Emissions of Hazardous Gases from Pig Housing During Winter and Summer Season
The aim of this investigation was to determine the concentrations and emissions of hazardous gases in pig housing facilities with full slatted floor. The concentrations of ammonia and greenhouse gases (CO 2 , CH 4 , N 2 O, H 2 O), airflow rate and temperature were monitored during two fattening cycles (summer, winter). The significant differences in concentrations of all observed gases and in emissions of NH 3 , CO 2 and N 2 O between winter and summer cycle were found (P<0.001). In winter cycle the total emissions of NH 3 , CO 2 , N 2 O were 1.6, 1.4 and 1.7 times higher than in summer cycle, respectively. The total emissions of CH 4 and H O 2 showed approximately stable trends in both fattening cycles. The CH 4 emission was only slightly higher in summer cycle and H 2 O emission in winter cycle. The emission factors of NH 3 , CO 2 and N 2 O were 1.6, 1.4 and 1.7 times higher in winter cycle than in summer cycle, respectively. The emission factors of CH 4 and H O 2 showed approx...
Odor and Odorous Chemical Emissions from Animal Buildings: Part 3- Chemical emissions
International Symposium on Air Quality and Manure Management for Agriculture Conference Proceedings, 13-16 September 2010, Dallas, Texas, 2010
This study supplemented the National Air Emissions Monitoring Study (NAEMS) with one year of comprehensive measurements of odor emission at five swine and four dairy buildings. The measurements included both standard human sensory measurements using dynamic forced-choice olfactometry and chemical analysis of the odorous compounds using gas chromatography-mass spectrometry. In this article, multilinear regressions between odor and gas concentrations (a total of 20 compounds including H 2 S, NH 3 , and VOCs) were investigated. Regressions between odor and gas emission rates were also tested. It was found that gas concentrations, rather than emission rates, should be used to develop multilinear regression models. For the dairy sites, H 2 S, NH 3 , acetic acid, propanoic acid, 2-methyl propanoic, and pentanoic acids were observed to be the compounds with the most significant effect on sensory odor. For the swine sites, in addition to these gases, higher molecular weight compounds such as phenol, 4-methyl phenol, 4-ethyl phenol, and 1Hindole were also observed to be significant predictors of sensory odor. When all VOCs were excluded from the model, significant correlations between odor and H 2 S and NH 3 concentrations were still observed. Although these coefficients of determination were lower when only H 2 S and NH 3 were used, they can be used to predict odor variability by up to 83% when VOC data are unavailable.
Simple Odour Release Model for Swine Finishing Houses
Odour emission rates from four, identical, 1,000-head, mechanically-ventilated swine finishing houses between April and August 1997 were analyzed. Each building had long-term manure storage beneath a fully slatted floor, two sidewall curtains, a curtain on the west end wall, four pit ventilation fans, and five exhaust fans on the east end wall. Odour was determined using olfactometry with four to six trained panelists. The median of the specific odour emission from the four buildings was 75 OU/s per 500 kg pig live mass (P<0.05) based on 112 simultaneous odour and ventilation rate measurements. Odour emission was modeled with an exponential function to describe the influence of the indoor air temperature and a power function to describe the influence of the ventilation airflow rate.
International Symposium on Air Quality and Manure Management for Agriculture Conference Proceedings, 13-16 September 2010, Dallas, Texas, 2010
This study supplemented the National Air Emissions Monitoring Study (NAEMS) with one year of comprehensive measurements of odor emission at five swine and four dairy buildings. The measurements included both standard human sensory measurements using dynamic forced-choice olfactometry and chemical analysis of the odorous compounds using gas chromatography-mass spectrometry. In this article, multilinear regressions between odor and gas concentrations (a total of 20 compounds including H 2 S, NH 3 , and VOCs) were investigated. Regressions between odor and gas emission rates were also tested. It was found that gas concentrations, rather than emission rates, should be used to develop multilinear regression models. For the dairy sites, H 2 S, NH 3 , acetic acid, propanoic acid, 2-methyl propanoic, and pentanoic acids were observed to be the compounds with the most significant effect on sensory odor. For the swine sites, in addition to these gases, higher molecular weight compounds such as phenol, 4-methyl phenol, 4-ethyl phenol, and 1Hindole were also observed to be significant predictors of sensory odor. When all VOCs were excluded from the model, significant correlations between odor and H 2 S and NH 3 concentrations were still observed. Although these coefficients of determination were lower when only H 2 S and NH 3 were used, they can be used to predict odor variability by up to 83% when VOC data are unavailable.