Laboratory studies indicated that lime addition to freshly excreted pig slurry resulted in urea conservation and odour control. Field-scale application of the process demonstrated the difficulties in achieving complete urea conservation and this resulted in increased levels of ammonia volatilisation due to the high pH. The stability of stored, lime-treated slurry was only five to six weeks, its eventual neutralisation was accompanied by an increase in bacterial numbers and odour and complete breakdown of urea to ammonia.
|Number of pages||10|
|Publication status||Print publication - 1 Jan 1980|