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Published online 12 October 2005
Published in J Environ Qual 34:2018-2023 (2005)
DOI: 10.2134/jeq2004.0435
© 2005 American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America
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Preliminary Investigation of Air Bubbling and Dietary Sulfur Reduction to Mitigate Hydrogen Sulfide and Odor from Swine Waste

O. Grant Clark*, Brent Morin, Yongcheng Zhang, Willem C. Sauer and John J. R. Feddes

Dep. of Agricultural, Food and Nutritional Science, Univ. of Alberta, 4-10 Agriculture and Forestry Centre, Edmonton, AB, Canada, T6G 2P5



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  		Fig. 1. Manure slurry storage vessel.

 


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  		Fig. 2. Headspace H2S concentration during slurry storage for different air bubbling rates in Experiment 1. Error bars show standard deviation of the mean within treatments (n = 3).

 


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  		Fig. 3. Headspace H2S concentration after start of agitation of slurry in Experiment 1, corresponding to different air bubbling rates during storage. Error bars show standard deviation of the mean within treatments (n = 3). Unfilled markers and a dashed line indicate concentrations that exceeded the range of the instrument (>120 µL L–1).

 


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  		Fig. 4. Headspace H2S concentrations during the first storage period of Experiment 2, corresponding to three experimental diets. Error bars show standard deviation of the mean within treatments (n = 2).

 


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  		Fig. 5. Odor concentration of inlet and outlet air from manure slurry storage vessels in Experiment 2. Diets (A, B, and C) had no effect on odor concentration (P > 0.05).

 




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