Odour nuisance from pig production facilities is a growing topic due to increasing complaints of neighbours
of these facilities. Reduction in odour nuisance plays an important role for strategies concerning where to permit
pig production facilities to be located and determines the maximum size of the facilities. The main objective in this study was to determine the effects of different combinations of dietary CP and FC on odour emission, odour strength,
odour offensiveness and ammonia emission from pig manure. It was shown that dietary crude protein and fermentable carbohydrates did have an interactive effect on odour concentration and emission from the manure of finishing pigs. herefor, dietary strategies to alter odour production from pig manure should therefore focus simultaneously on both crude protein and fermentable carbohydrates.