关键词: 臭气, 吲哚, 3?甲基吲哚, 降解, 养殖环境

Abstract: Due to frequent environmental cases caused by the foul odor of farming, the reduction of odor emissions in farms has become increasingly urgent. This article focuses on the formation mechanisms, degradation methods, and problems in the prevention and control process of typical odor components such as indole and 3?methylindole in livestock and poultry farms. Tryptophan is the source of indole and 3?methylindole formation, and using fermented feed, acidifiers, and probiotics can control the formation of indole at the source. Changing the intestinal pH can significantly reduce thegeneration of 3?methylindole. Adding microorganisms and enzyme preparations can effectively control the formation of indole and 3?methylindole during manure storage. When designing pig pens, consider using environmental control equipment and enhancing physical odor elimination methods to further reduce the generation and spread of indole class malodorous substances, and achieve systematic control of their formation and transmission. This article provides a reference for scientific prevention and control of malodorous pollutants in farms.

Key words: Odor, indole, 3?methylindole, Degradation, Cultural environment