Biochemical Changes and Biological Origin of Key Odor Compound Generations in Pig Slurry during Indoor Storage Periods: A Pyrosequencing Approach

Table 1

Environmental condition in pig farming house during different storage periods.

Weeks	Temperature(°C)	Humidity (%)	No. of pigs in fattening stage (8321195m^2)
1	27.7	85	93
2	27	85	86
3	28	82	87
4	27	82	85
5	28	89	90
6	29	86	98
7	28.5	86	95
8	29	86	92
9	28.3	86	89
10	28.7	87	91
11	28	86	85
12	28.5	87	83
13	27.5	81	98
14	28.2	81	79