Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering

Document Type

Article

Publication Version

Published Version

Publication Date

2016

Journal or Book Title

Transactions of the ASABE

Volume

59

First Page

923

Last Page

392

DOI

10.13031/trans.59.11470

Abstract

Diet ingredients are thought to contribute to foaming problems associated with swine manure stored in deep-pit systems. Two experiments explored the impact of protein and carbohydrate sources and levels in swine diets on the physicochemical properties, methane production potential, and foaming potential of swine manure. The first experiment was specific to protein and evaluated the impact of dietary protein level and source on manure properties, while the second experiment focused on evaluating the impact of different dietary carbohydrate sources on manure foaming properties. Manure from the animals was tested for total and volatile solids, methane production rate and biochemical methane potential, surface tension, foaming capacity and stability, and microbial community structure. No single diet yielded manure with all of the anticipated qualities associated with foaming manure. However, manure collected from pigs fed diets containing soy hulls and distillers dried grains with solubles (DDGS) exhibited higher methane production rates (0.95 ±0.20 and 0.96 ±0.20 L CH4 kg-1 VS, respectively) and biochemical methane potential (322 ±25 and 269 ±22 mL CH4 g-1 VS, respectively) when compared to manure obtained from pigs fed the other diets. Additionally, the results showed that both protein level and source exhibited greater influence over the microbial community than carbohydrate source, with manipulations in the protein diet leading to positive correlations with specific microbial community and higher methane production rates, foaming capacity, and foam stability. In this study, these parameters appeared to be tied to higher levels of corn, or corn protein, in the diet. Although some of the microbial community was explained by diet, this study also demonstrated that factors other than diet have significant influence on microbial community.

Comments

This article is from Transctions of the ASABE, 59(4): 923-932 (doi: 10.13031/trans.59.11470).

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Open

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.

Language

en

File Format

application/pdf

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