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Prairie Swine Centre is an affiliate of the University of Saskatchewan
Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.
Financial support for the Enterprise Model Project and Pork Insight has been provided by:
Potential for Reduction in Odorous Compounds in Swine Manure Through Diet Modification
Posted in: Environment by admin on January 1, 1998 | No Comments
Recent public concern about air pollution from pork production facilities has prompted more research to develop methods to reduce and control controls. Masking agents, enzyme and bacterial preparations, feed additives, chemicals, oxidization processoes, air scrubbers, biofilters and new ventilation systems have been studied. Research relating the effects of the swine diet on swine manure odours has been scare. Introducing feed additves to bind ammonia, change digesta pH, affecvt specific enzyme activity, and mask odours has either been costly or not consistently successful. Recent reesearch emphasis has been focusing on manipulating the diet. 1) to increase the nutrient utilization of the diet to reduce excretion products 2) to enhance mcrobial metabolism in the lower digestive tract to reduce excretion of odor-causing compunds 3) to change the physical characteristics of urine anf faces to reduce odor emissions. Primary odor-causing compounds evolve from excess degradable proteins and lack fo specific fermentable acrbohydrates during microbial fermentation. Reductions in ammonia emissions of 28-79% through diet modifications have been reported. Limited research on reduction of other volatile organic compounds through diet modification is promising. Use of synthetic amino acids with reduced intact protein levels in diets significantly reduces nitrogen excretions and odor production. Addition of non-starch ployssacharides and specific olgosacchrides further alters the pathway of nitrogen excretion and reduces odor emissions. Continued nutritonal and microbial research to incorporate protein degradation products, especially sulfur containing organics, with fermentable carbohydrates in the lower gastro-intestinal tract of pigs will further control odours from manure.
NITROGEN TRANSFORMATIONS DURING ANAEROBICALLY STORED 15N-LABELLED PIG SLURRY
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Dead Animal Management (Environmental Issues Resource Centre) English
Posted in: Prairie Swine Centre by admin on | No Comments
One of 12 chapters contained within the Environmental Issues Resource Centre. It examines various methods in which producers can effectively manage mortaliites associated with pig producltion units. The chapter also explores the future, in assessing what else needs to be done. This chapter is available in both French and English versions.
Odours and Swine Facilities
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Analyses of barley DE
Posted in: Prairie Swine Centre by admin on | No Comments
A significant range in DE content exists in western Canadian barley, which results in a large range in economic value. Physical parameters cannot be used to estimate the DE content in barley. Equations based on chemical characteristics can predict DE content accurately. Broiler AME and swine DE are not correlated; however, addition of enzymes to broiler diets improved the correlation between AME (+ enzyme) and DE greatly. Finally, the results indicated that barley DE can be predicted accurately by NIRS; however, a larger sample set is required to increase robustness of calibration.
Vocal quality is correlated with levels of stress hormones in domestic pigs.
Posted in: Welfare by admin on | No Comments
Effects of stocking density on lambs being transported by road.
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