Mitigation of Odor Emissions by Replacing Soybean Meal with Distiller's Grains-Derived Protein Sources: Assessment via in vitro Simulated Fermentation
Malodorous gases such as ammonia and hydrogen sulfide emitted during fattening pig production have become critical environmental bottlenecks restricting the green transformation of the swine industry. Consequently, the development of novel protein feeds with both nutritional value and malodor reduction capacity has emerged as a research focus. This study systematically investigated the substitution effects of four distiller's grains-derived protein sources (Baijiu distiller's grains, sorghum distiller's grains, corn distiller's grains, and cassava distiller's grains) for soybean meal by simulating the intestinal fermentation environment of fattening pigs in vitro.