Deodorization of Swine Manure Using Minced Horseradish Roots and Peroxides

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• 作者：Ephraim M. Govere ; Masami Tonegawa ; Mary Ann Bruns ; Eileen F. Wheeler ; Paul H. Heinemann ; Kenneth B. Kephart ; and Jerzy Dec
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：June 15, 2005
• 年：2005
• 卷：53
• 期：12
• 页码：4880 - 4889
• 全文大小：270K
• 年卷期：v.53,no.12(June 15, 2005)
• ISSN：1520-5118

文摘

Public concerns about offensive odors from livestock manures are on the rise and so is the pressureto develop practical ways to reduce the odors. The use of minced horseradish (Armoracia rusticanaL) roots (1:10 w/v plant tissue to swine slurry ratio), with calcium peroxide (CaO₂ at 26 or 34 mM) orhydrogen peroxide (H₂O₂ at 34, 52, or 68 mM) for the deodorization of swine manure, was evaluatedthrough a series of laboratory experiments. The principle underlying this deodorization method is theoxidation of odorants by the concerted action of horseradish peroxidase (present in the plant tissue)and peroxide that serves as an electron acceptor, followed by polymerization of phenolic odorantswith a possible copolymerization or adsorption of other odorant compounds. The deodorization effectwas assessed by a human panel and gas chromatography (GC). In the case of the GC method, 12compounds commonly associated with malodor (7 volatile fatty acids or VFAs, 3 phenolic compounds,and 2 indolic compounds) were used as odor indicators. Malodor assessment of the treated slurryby a human panel indicated a 50% reduction in odor intensity. GC results showed 100% removal ofall phenolic odorants without reoccurrence for at least 72 h. In view of these data, using plant materialsas enzyme carriers and peroxides as electron acceptors emerges as an effective approach to phenolicodor control in animal manure.Keywords: Volatile fatty acids; phenolic odorants; odor indicators; odor control; swine slurry;horseradish; peroxidase; peroxide