Table 10.

Effects of different levels of dietary crude protein on odor emission in weaning pigs¹⁾

Criteria	Treatment2)						SEM	p value3)
	CP16	CP17	CP18	CP19	CP20	CP21		L	Q
Hydrogen sulfide (ppm)
0 to 3 wk	1.75	2.00	2.00	2.25	2.00	2.25	0.041	<0.01	0.36
3 to 6 wk	1.50	1.83	1.83	2.33	2.33	2.33	0.079	<0.01	0.14
Ammonia (ppm)
0 to 3 wk	5.36	5.36	6.45	6.91	7.64	8.64	0.286	<0.01	0.51
3 to 6 wk	5.27	5.36	6.36	6.91	7.55	8.18	0.259	<0.01	0.82
Amines (ppm)
0 to 3 wk	50.91	51.82	53.64	70.91	77.27	81.82	3.080	<0.01	0.27
3 to 6 wk	45.45	47.27	51.82	76.36	77.00	77.27	3.511	<0.01	0.75

SEM, standard error of the mean.

¹⁾A total of 18 barrows (initial body weight, 8.41±0.371 kg).

²⁾CP16: corn-SBM-based diet (early weaning CP 16%/late weaning CP 15%), CP17: corn-SBM-based diet (early weaning CP 17%/late weaning CP 16%), CP18: corn-SBM-based diet (early weaning CP 18%/late weaning CP 17%), CP19: corn-SBM-based diet (early weaning CP 19%/late weaning CP 18%), CP20: corn-SBM-based diet (early weaning CP 20%/late weaning CP 19%), CP21: corn-SBM-based diet (early weaning CP 21%/late weaning CP 20%).

³⁾L, linear; Q, quadratic.