Strategies for reducing noxious gas emissions in pig production: a comprehensive review on the role of feed additives

• Published in: Journal of animal science and technology Vol. 66; no. 2; pp. 237 - 250
• Main Authors: Hossain, Md Mortuza, Cho, Sung Bo, Kim, In Ho
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society of Animal Sciences and Technology 01.03.2024; 한국축산학회
• Subjects: Enzyme; Medicinal plants; Noxious gas emission; Prebiotics; Probiotics; Reduction method of gas emission; Review; 축산학; Medicinal plants; Probiotics; Noxious gas emission; Enzyme; Reduction method of gas emission; Prebiotics
• ISSN: 2055-0391; 2672-0191; 2055-0391; 2093-6281
• DOI: 10.5187/jast.2024.e15

The emission of noxious gases is a significant problem in pig production, as it can lead to poor production, welfare concerns, and environmental pollution. The noxious gases are the gasses emitted from the pig manure that contribute to air pollution. The increased concentration of various harmful gasses can pose health risks to both animals and humans. The major gases produced in the pig farm include methane, hydrogen sulfide, carbon dioxide, ammonia, sulfur dioxide and volatile fatty acids, which are mainly derived from the fermentation of undigested or poorly digested nutrients. Nowadays research has focused on more holistic approaches to obtain a healthy farm environment that helps animal production. The use of probiotics, prebiotics, dietary enzymes, and medicinal plants in animal diets has been explored as a means of reducing harmful gas emissions. This review paper focuses on the harmful gas emissions from pig farm, the mechanisms of gas production, and strategies for reducing these emissions. Additionally, various methods for reducing gas in pigs, including probiotic interventions; prebiotic interventions, dietary enzymes supplementation, and use of medicinal plants and organic acids are discussed. Overall, this paper provides a comprehensive review of the current state of knowledge on reducing noxious gas in pigs and offers valuable insights for pig producers, nutritionists, and researchers working in this area.