Ebook Diet and Feed Management Practices affect Air Quality from Poultry and Swine Operations
This fact sheet has been developed to support the implementation of the Natural Resources Conservation Service Feed Management 592 Practice Standard. The Feed Management 592 Practice Standard was adopted by NRCS in 2003 as another tool to assist with addressing resource concerns on livestock and poultry operations. Feed management can assist with reducing the import of nutrients to the farm and reduce the excretion of nutrients in manure.
Swine and poultry production operations can emit various gas emissions, particulate matter (dust) and odors which may affect the quality of air surrounding the operation. These gas emissions and dust come from manure generated on the operation, the feeding system and spoiled feeds, and feathers from poultry or dandruff and hair from swine. Emissions of gases, odors and dust are located inbuildings, manure storage and during land application of manure. Diet ingredient sources, forms and levels can influence the availability (digestibility) and retention of nutrients in the animal and the levels and chemical forms of the nutrients excreted.
Immediately after excretion and during storage, microbial degradation of manure creates gaseous emissions and often times, offensive odors. These odors have been generally grouped as sulfurous compounds, indoles and phenols, volatile fatty acids, and ammonia (NH3)and volatile amines. Since the animal is the initial source of nutrient excretions and odors from animal operations, diet manipulation is a practical and economical way to control excess nutrient excretion and reduce gaseous emissions. This fact sheet is a summary of key diet formulation and feed management practices to minimize dust, gas emissions and odors from swine and poultry operations.
Generally, there are two general types of diet modification to achieve emission reductions:
- 1. Nutrient input mass reduction
2. Nutrient form modification
The first, nutrient input mass reduction, changes the concentrations of the nutrient being fed such as decreasing the total dietary amount of nutrients (protein, sulfur, etc.) while still supplying enough to meet the animals requirements (e.g. the amino acid needs for animal performance using supplemental amino acids) or improving utilization of existing nutrients. For example, reductions in nitrogen (N) fed has been shown to reduce ammonia (NH3) emissions by 10 to 40% in poultry and swine without impacting performance.
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