Stabilisation of pig slurry with lime

D. R. Fenlon; P. J. Mills

doi:10.1016/0141-4607(80)90042-6

Stabilisation of pig slurry with lime

D. R. Fenlon^*, P. J. Mills

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	13-22
Number of pages	10
Journal	Agricultural Wastes
Volume	2
Issue number	1
DOIs	https://doi.org/10.1016/0141-4607(80)90042-6
Publication status	Print publication - 1 Jan 1980

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title = "Stabilisation of pig slurry with lime",

abstract = "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.",

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AB - 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.

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Stabilisation of pig slurry with lime

Abstract

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