"Smell" is "Smell": Exploring the Mechanism of Deodorization of Fermented Bed Pigs

Livestock farming, particularly pig farming, used to be an industry associated with unpleasant odors. The traditional pig farming sector has long struggled with three major challenges: environmental pollution, issues related to meat quality and animal health, and the need for improved efficiency. These problems are closely interconnected. A dirty and unorganized environment naturally leads to health and quality issues, and without healthy animals, there is no way to achieve economic benefits. How can we reduce the environmental impact of pig farming? How can we turn waste into resources? How can we minimize pollution without increasing investment? And how can we reduce labor intensity while raising disease-free pigs and significantly boosting economic returns? These have always been key goals for the government, farmers, and researchers in the agricultural sector. The use of fermentation bed technology has emerged as a solution, helping the pig industry move from being "smelly" to "odorless." Below, we explore the deodorizing mechanism using Jinbao Fermentation Bed Starter as an example. The bad smell from pigs comes mainly from compounds like ammonia (NH3), hydrogen sulfide (H2S), thiols, disulfides, amines, oxides, alcohols, organic acids such as skatole, and more. Walking near a traditional pig farm, you can feel the distinct odor even from a distance. But with the application of fermentation bed technology, even direct contact with pigs in the sty doesn't cause discomfort, and the odor is completely absent. So what's the secret behind this? Jinbao Fermentation Bed uses a special microbial agent called Goldfish Fermentation Agent, which is a multi-strain microbial compound with strong fermentation capabilities. This is mixed with materials like sawdust, rice husks, or chopped straw to create an organic bedding material. Pigs live on this mat, and their manure is quickly broken down by microorganisms into nutrients. There is no odor on the day it’s produced. Within just a few days, the feces turns into fine powder and disappears completely. Occasionally, the fermentation process may produce a slight smell, but it's far less offensive than traditional methods. The deodorization effect of the Jinbao Fermentation Bed can be explained through several mechanisms: First, reducing pollution sources. Nitrogen is one of the main pollutants in animal waste. It makes up 2.0% to 6.0% of dry matter, with 33% in feces and 67% in urine. When pigs consume protein, about 35% is retained in their bodies, while the remaining 65% is excreted. Much of the ammonia and hydrogen sulfide in pig waste comes from undigested proteins. By improving protein utilization, the emission of odor-causing gases can be reduced. In the fermentation bed system, pigs help recycle nitrogen, reducing the amount of waste and thus minimizing pollution. Second, physical deodorization. The fermentation bed is made of materials like sawdust, which can absorb malodorous gases. As these gases pass through the wood particles, some of them are absorbed by the moisture in the wood or between the particles. This slows down the release of the odor, reducing its spread and impact. Third, chemical deodorization. This involves chemical reactions that transform harmful gases into non-toxic substances. The gas-phase odor components are transferred to the liquid phase within the fermentation bed, where they are neutralized, oxidized, or otherwise reacted with the microbial agents present. While this method helps remove some odors, additional steps are often needed to fully eliminate them. Fourth, biological deodorization. This is the most effective part of the system. The Jinbao starter contains over 150 million active functional bacteria per gram. As the fermentation progresses, these microbes multiply rapidly. They break down odor-causing compounds like ammonium sulfide into nutrients that pigs can reuse. Additionally, pigs have a natural tendency to root or arch, which allows beneficial microbes to enter their digestive system. These microbes help prevent harmful bacteria from causing disease and reduce the production of ammonia and other odorous gases. Moreover, the microbes enhance the breakdown of proteins and fats, improving feed efficiency and promoting healthier growth. In summary, the Jinbao Fermentation Bed system effectively breaks down pig waste, reduces odors, improves living conditions, and increases feed utilization. It offers both economic and environmental benefits, making it a promising and sustainable solution for modern pig farming. For more details on how the fermentation bed works and how to set it up, you can refer to publications like *Scientific Breeding*, *Rural Farming Technology*, and *Cultivation and Breeding*.

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