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

摘要： 因养殖恶臭味引发的环境案件频发，养殖场强化臭气减排工作日益紧迫。该文主 要对畜禽养殖场典型臭味成分吲哚和3?甲基吲哚的形成机制、降解方法以及防控过程中存在的 问题进行详细阐述。色氨酸是吲哚和3?甲基吲哚形成的源头，采用发酵饲料、酸化剂和益生菌 能够从源头控制吲哚的形成。改变肠道pH值也能够显著减少3?甲基吲哚的生成；添加微生物 及一些酶制剂能够很好控制粪污储存过程中吲哚和3?甲基吲哚的形成；在猪舍设计时，考虑使 用环控设备，强化物理除臭手段，对吲哚和3?甲基吲哚进行进一步消减，从而实现系统性控制 吲哚类恶臭物形成和传播。该文为科学防控养殖场恶臭物污染提供了参考依据。

关键词: 臭气, 吲哚, 3?甲基吲哚, 降解, 养殖环境