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

Livestock farming, especially pig breeding, used to be an industry known for its strong odors. Traditional pig farming faced three major challenges: environmental pollution, health and quality issues, and low efficiency. These problems are closely linked. A dirty and uncontrolled environment often leads to poor animal health and lower productivity. Without healthy animals, it's impossible to achieve economic benefits. How can the pig industry reduce its environmental impact, turn waste into resources, minimize pollution without increasing costs, reduce labor intensity, raise disease-free pigs, and significantly improve economic returns? These have always been the shared goals of the government, researchers, and farmers. Fermentation bed technology has emerged as a game-changer in modern pig farming. It not only solves many of these issues but also transforms the industry from being "smelly" to "smell-free." The following explanation focuses on the deodorizing mechanism, using Jinbao Fermentation Bed Starter as an example. The unpleasant smell from pigs comes mainly from compounds like ammonia (NH3), hydrogen sulfide (H2S), thiols, disulfides, amines, and organic acids such as skatole. In traditional farms, you could smell the farm long before reaching it. However, with fermentation bed technology, even direct contact with pigs doesn’t cause discomfort. So what makes this possible? Jinbao Fermentation Bed uses a special microbial agent combined with sawdust, rice husks, or straw to create an organic bedding material. Pigs live on this layer, and their waste is rapidly broken down by microorganisms. Within days, feces turn into fine powder and disappear, leaving no odor. Sometimes, the fermentation process may produce a mild scent, but it’s far less offensive than traditional methods. Here’s how the deodorization works: First, it reduces pollution sources. Nitrogen in pig waste is a major contributor to environmental pollution. By improving protein utilization through fermentation, less nitrogen is excreted, reducing the formation of ammonia and other harmful gases. Second, physical adsorption plays a role. The wood chips in the bedding absorb some of the odor-causing gases, slowing their release into the air and controlling the spread of smell. Third, chemical reactions help neutralize bad smells. Odorous gases are absorbed into the liquid phase of the bedding material, where they are broken down by the microbes present. Fourth, biological degradation is key. The microbial starter contains over 150 million active bacteria per gram. These microbes multiply quickly, digesting odor compounds and converting them into nutrients that pigs can reuse. Additionally, pigs’ natural rooting behavior helps introduce beneficial microbes into their digestive system, which further supports gut health, reduces harmful bacterial activity, and lowers ammonia production. In conclusion, Jinbao Fermentation Beds effectively break down waste, eliminate odors, improve living conditions, and increase feed efficiency. This method brings both economic and environmental benefits, making it a promising solution for modern pig farming. For more details on how the fermentation bed works and how to make one, refer to magazines like "Scientific Breeding," "Rural Farming Technology," and "Cultivation and Breeding."

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