Research Article
Biochemical Changes and Biological Origin of Key Odor Compound Generations in Pig Slurry during Indoor Storage Periods: A Pyrosequencing Approach
Table 2
Key odor components in pig slurry during different storage periods.
| | Parameters (ppm) | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 13 | 14 |
| | SCFA1 | 2234±137 | 3874±402 | 5403±155 | 8132±50 | 6637±64 | 7771±121 | 5808±173 | 3620±25 | 2976±32 | 2670±146 | 2069±107 | 2561±65 | 1934±43 | | ACA | 1033±63 | 1899±127 | 2270±18 | 3872±30 | 3190±30 | 3917±58 | 2629±71 | 1898±9 | 1594±24 | 1270±71 | 956±49 | 1261±30 | 949±23 | | PPA | 412±25 | 715±74 | 793±7 | 1162±7 | 641±5 | 968±15 | 770±24 | 352±2 | 149±3 | 434±22 | 334±17 | 339±8 | 280±3 | | BTA | 612±37 | 1137±118 | 1549±16 | 2481±16 | 2110±20 | 2263±38 | 1663±51 | 1071±10 | 992±1 | 745±42 | 607±30 | 793±20 | 537±15 | | VLA | 176±10 | 278±28 | 788±113 | 616±3 | 695±7 | 622±10 | 744±3 | 298±3 | 241±2 | 220±10 | 172±9 | 212±5 | 166±8 | | BCFA2 | 96±5 | 265±27 | 269±5 | 524±5 | 188±2 | 667±11 | 374±16 | 273±3 | 101±3 | 143±3 | 177±10 | 209±5 | 127±4 | | IBA | 37±2 | 101±11 | 100±2 | 200±3 | 74±0.8 | 247±4 | 133±6 | 100±1. | 40±2 | 49±0.9 | 62±3 | 74±2 | 46±0.7 | | IVA | 58±3 | 164±16 | 169±3 | 323±2 | 113±1 | 420±6 | 240±10 | 173±2 | 61±1 | 93±3 | 114±6 | 135±3 | 81±4 | | Phenols3 | 69±1.6 | 141±3 | 134±1 | 191±2 | 152±0.1 | 220±2 | 194±2 | 180±1 | 111±1 | 110±0.2 | 135±0.4 | 175±0.8 | 137±0.8 | | PhAl | 7±0.3 | 15±0.2 | 13±0.0 | 21±0.4 | 17±0.0 | 19±0.2 | 17±0.3 | 18±0.2 | 14±0.1 | 11±0.0 | 12±0.0 | 15±0.2 | 11±0.1 | | P-C | 62±1 | 126±3 | 121±1 | 170±17 | 135±0.1 | 200±2 | 176±2 | 162±1 | 96±1 | 99±0.2 | 123±0.5 | 160±0.6 | 125±0.7 | | Indoles 4 | 11±0.0 | 13±0.1 | 19±0.1 | 19±0.1 | 24±0.0 | 27±0.3 | 29±0.4 | 24±0.2 | 34±0.4 | 23±0.6 | 25±0.1 | 32±0.2 | 24±0.3 | | ID | 5±0.0 | 6±0.1 | 12±0.1 | 6±0.1 | 14±0.0 | 13±0.1 | 16±0.2 | 13±0.1 | 17±0.2 | 7±0.1 | 9±0.0 | 12±0.1 | 8±0.1 | | SK | 6±0.0 | 7±0.0 | 7±0.0 | 13±0.1 | 9±0.0 | 13±0.2 | 12±0.2 | 10±0.1 | 17±0.2 | 15±0.5 | 16±0.1 | 19±0.1 | 15±0.2 |
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1) SCFA (short chain fatty acids) = acetic acid (ACA) + propionic acid (PPA) + butyric acid (BTA) + valeric acid (VLA).
2) BCFA (branch chain fatty acids) = isobutyric acid (IBA) + isovaleric acid (IVA).
3) Phenols = phenol + P-Cresol (P-C).
4) Indoles = indole (ID) + skatole (SK).
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