Table 4.

Effects of dietary treatment on VOCs^a

VOC, ppm	2012	2007	p-value
phenol	0	0.14	0.34
p-Cresol	15.29	23.33	0.02
Indole	1.72	1.43	0.19
Skatole	0.08	0.22	0.44
bphenols	15.29	23.47	0.03
cIndoles	1.81	1.65	0.43
pH	7.08	6.79	0.07
dBOD	6985	9255	0.06
eTKN	920	983	0.06
NH4-N	239	180	0.07
N	0.301	0.327	0.08
C	0.758	0.811	0.66
S	0.536	0.503	0.37
H	11.645	11.602	0.88

^aVOC, volatile odorous compound; means of 8 pigs per treatment with two replicates

^bPhenols = Phenol + p-Cresol, ^cIndoles = Indole + Skatole, ^d BOD, Biochemical Oxygen Demand, ^e TKN Total Kjeldahl Nitrogen