Stabilisation of pig slurry with lime

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

*Corresponding author for this work

Research output: Contribution to journalArticle

6 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 languageEnglish
Pages (from-to)13-22
Number of pages10
JournalAgricultural Wastes
Volume2
Issue number1
DOIs
Publication statusPrint publication - 1 Jan 1980

Fingerprint Dive into the research topics of 'Stabilisation of pig slurry with lime'. Together they form a unique fingerprint.

  • Cite this