Additives using in piggeries : effects on odour and ammonia in finishing rooms

Concerning efficiency of commercial additives in the reduction of odour and ammonia in finishing pig units, a study was carried out by the three partners (Chambres d’Agriculture des Pays de la Loire et de la Vendée et ITP) in five commercial pig units. Measurements of odours and ammonia were achieved during cold and hot period including the season effect. Results of this study show a small effect of commercial products on ammonia reduction (around 20 %) with a great variation linked to the season. Concerning odour reduction, effect of the season on additive’s efficiency was very important. In general, reduction of odour emission was more important in hot period, which is a good thing because of the increase of outdoor activities and then conflicts between neighbourhood and breeders during this period.