猪舍臭气的产生与除臭技术进展  

Generation of Odor and Deodorization Technology in Piggery

作　　者：王一凡 郭海勇 王旭[2] 胡栋[2] 王占武[2] WANG Yi-fan;GUO Hai-yong;WANG Xu;HU Dong;WANG Zhan-wu(Jilin Normal University,Siping 136000,China;Institute of Agro-resources and Environment,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)

机构地区：[1]吉林师范大学,吉林四平136000 [2]河北省农林科学院农业资源环境研究所,河北石家庄050051

出　　处：《河北农业科学》2023年第5期82-87,共6页Journal of Hebei Agricultural Sciences

基　　金：河北省农林科学院基本科研业务费项目(2021110101)。

摘　　要：猪舍臭气是影响生猪健康和周边环境的主要因素之一。从猪舍臭气的组成、来源和治理3个方面进行综述,着重介绍了微生物除臭技术和除臭机理研究进展,以期为猪舍臭气的有效安全控制提供参考。The odor in piggery is one of the main factors affecting the health of live pig and the surrounding environment.The composition,source and treatment of odor in pig house were reviewed,and the research on microbial deodorization technology and the mechanism were introduced,in order to provide reference for the research of effective and safe control of piggery odor.

关 键 词：猪舍 臭气 治理 微生物 

分 类 号：S828[农业科学—畜牧学] X713[农业科学—畜牧兽医]