WASTE MANAGEMENT
PIH-33
COOPERATIVE EXTENSION SERVICE • PURDUE UNIVERSITY • WEST LAFAYETTE, INDIANA
Controlling Odors from Swine Buildings
Authors
J. Ronald Miner, Oregon State University
Clyde L. Barth, Clemson University
Reviewers
Russ Jeckel, Delavan, Illinois
Dale Purkhiser, Michigan State University
Odor control is a significant problem for swine producers throughout the country. The problem most often consists of neighbors’ complaints and occasional legal actions seeking either monetary damages or court-imposed injunctions. To operate compatibly within the community and to provide maximum self-protection, the swine producer must be aware of some basics concerning odor control and be prepared to practice those techniques appropriate to his location.

Odors are primarily a subjective response—-there are few universally good or bad odors. People react to odors according to their attitudes and previous experience. This factor is usable by swine producers as they maintain a public image of responsibility and productivity. Operators of well-maintained and attractive facilities who have maintained a cooperative public attitude are seldom subjected to odor complaints.

Compounds evolving from swine buildings have never been measured in excess of safe air standards and are not hazardous to human health. Under certain situations, such as manure pit agitation, however, dangerous gas concentrations can develop. Odors, therefore, are nuisance pollutants and, like other non-hazardous assaults to the environment, must be regarded accordingly. Of principal importance are intensity, duration, and frequency of perception. Within an agricultural community, it seems appropriate that livestock odors be occasionally detectable, but nuisance complaints result when intensity or frequency exceeds reasonable limits.
Sources of Odors
Odors from swine production facilities arise predominantly from manure decomposition. Odor from freshly excreted manure is generally regarded as less offensive than odor released when manure is allowed to undergo anaerobic or septic decomposition. The exact nature of this odor is a function of the ration fed to the animals, the animal’s metabolism, and the environmental conditions under which decomposition occurs. Therefore, individual facilities may have differing odors, with anaerobic lagoons having odors easily distinguishable from deep pit or scraped buildings.

Manure decomposition is not the only potential odor source. Decomposed feed materials may also contribute an objectionable odor. Some food processing wastes fed to livestock are particularly notorious in this respect. Ensiled cannery wastes, wet whey, cooked garbage and other biologically decomposable materials deserve particular consideration. It is also appropriate to recognize, however, that feeding of these waste materials to livestock is frequently the highest use to which they can be put—thereby converting a waste material to a valuable feed ingredient. Thus, solving odor problems must be weighed against the benefit of utilizing a waste material.

Other odor sources include dead animals not quickly buried or removed from the site, pesticide sprays, and manure handling facilities. Each of these odor sources can be handled by appropriately selected control procedures.