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Nutritional strategies to reduce emissions from waste in pig production

Code: 9781838795009
Phung Lê Đình, Hue University of Agriculture and Forestry, Hue University, Vietnam; and André J. A. Aarnink, Wageningen University and Research, The Netherlands

Chapter synopsis: Emissions of ammonia, odour and greenhouse gases (GHGs) from livestock housing and storage and application of manure are major concerns in the environmental sustainability of pig production. This chapter addresses dietary strategies to reduce these emissions. It examines in detail the relationship between nutrition and ammonia, odour, and GHG emissions. The effectiveness of dietary solutions for reducing gaseous emissions and its relation with animal performance are discussed. Finally, the chapter examines future research trends in this area and provides detailed suggestions for further reading on the subject.

DOI: 10.19103/AS.2017.0030.12
Table of contents 1 Introduction 2 Nutrition and ammonia emissions 3 Nutrition and odour emissions 4 Nutrition and greenhouse gas emissions 5 Effectiveness of dietary solutions for reduction of gaseous emissions 6 Conclusion 7 Future trends 8 Where to look for further information 9 References

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