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ARS Home » Midwest Area » Ames, Iowa » National Laboratory for Agriculture and The Environment » Soil, Water & Air Resources Research » Research » Publications at this Location » Publication #334324

Title: Impact of low sulfur diets on air and odor emissions from swine operations

item Trabue, Steven - Steve
item Scoggin, Kenwood
item Kerr, Brian

Submitted to: Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 11/20/2015
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Sulfur is key nutrient associated with odor from swine operations. This study was conducted to determine the impact of sulfur levels and sulfur source in swine diets have on odor emissions. Swine diets were formulated at varying levels of S and using different protein sources enrich for S. One set of 24 pigs were fed standard corn-soybean meal (CSBM) diets supplemented with CaSO4 four different levels of S ranging 0.2-2.5%. In second experiment using 24 pigs, S source material effect on odor emission was investigated and the S source material included: 1) standard corn-soybean meal (C-SBM); 2) C-SBM with CaSO4; and 3) C-feather meal (CFM); and 4) corn- dried distillers grains with solubles (DDGS). Pigs were fed and their waste collected twice daily over the 42 day feeding trial. Sulfur levels in the diet significantly increased excretion of S and sulfide in the manure, which lead to higher emissions of hydrogen sulfide (H2S). Emissions of H2S increased by 8% for each g of S increase in the diet and increased 2% of the odor activity value for each g of S increase in the diet. Sulfur source had a significant impact on excretion of C, N, S, concentrations of volatile organic compounds and sulfides. Sulfur diets using FM and DDGS as protein sources had higher emissions of odorous and diets formulated with FM had higher odor emissions than any of the other diet formulations. This study shows that S input into diet formulations is critical in order to control odor emissions from swine operations.