Article published the December 2, 2021
1. IntroductionIntensive agriculture and climate change can lead to the proliferation of microscopic fungi, which can cause severe economic and health damage through their toxin production. Fusarium species infect cereals, such as wheat, barley, oats, and maize, worldwide. According to the Biomin Worldwide Mycotoxin Survey [1], the percentage of positive samples of finished feeds in Europe was 65% ...
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Article published the February 3, 2021
1. IntroductionAflatoxins (AFs) are secondary metabolites of the Aspergillus species of fungi, which are generally contaminate tropical and subtropical food and feedstuffs [1]. However, due to climate change, their occurrence in temperate climates should be taken into account not only during storage but also on the field [2,3]. Climate change usually causes drought stress in fungi, and stress-resp ...
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Article published the September 24, 2020
1. IntroductionOchratoxin A (OTA) is a secondary metabolite of certain species of the Aspergillus and Penicillium genus [1]. The chemical structure of OTA consists of weak organic acids with a dihydroisocumarin moiety joined by a peptide bond to 1-phenylalanine [2]. There are three ochratoxin forms, designated as A, B and C, which have slight structural differences; however, ochratoxin A (OTA) is ...
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Article published the March 13, 2018
IntroductionThe global aquaculture production of food fish has increased tremendously over the last decade, reaching 62.7 million metric tonnes in 2011 or about 40.1% of world total fish production [1]. Asian seabass (Lates calcarifer) or barramundi is an important aquaculture species native to the Indo-West Pacific region [2] with increasing production currently estimated at 67,000 tonnes [3]. In ...
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Article published the August 12, 2016
Ingredients used in animal feeds and their contamination with undesirable substances, such as mycotoxins, are fundamentally important both in terms of the quality of animal products and the potential human health impacts associated with the animal-based food production chain. Feed ingredients contaminated with mycotoxins may have a wide range of toxicological effects on animals. Therefore, mycotox ...
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Article published the February 18, 2014
1Department of Nutrition, Faculty of Agricultural and Environmental Sciences, Szent István University, Páter K. u. 1, H-2103 Gödöllo, Hungary; 2Research Group of Animal Breeding and Hygiene, Faculty of Animal Science, University of Kaposvár, Kaposvár, Hungary; 3Research Institute for Animal Breeding and Nutrition, Herceghalom, HungaryActa Veterinaria Hungarica ...
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Article published the October 30, 2013
IntroductionFeed supply is important for animal production and any factor that affects the security of the feed supply is a significant constraint to production. Feed spoilage by moulds may result in heating, reduced palatability and the loss of nutritive value (Christensen, 1974). In addition, the affected commodity may become contaminated with mycotoxins. The biological reactions following inges ...
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Article published the November 6, 2012
Moulds produce different mycotoxins that have importance in farm animal nutrition because of their widespread occurrence and diversity (Leeson et al. 1995). Among various mycotoxins, those produced by Fusarium moulds, such as deoxynivalenol (DON) are often found in feed ingredients even at high concentrations in different parts of the world under different environmental conditions (Jelinek et al. ...
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Article published the December 2, 2010
AbstractThe purpose of present study was to investigate the effect of rosemary and garlic oils on the lipid peroxidation and glutathione redox system in the blood and liver of broiler chicken. Day-old Hubbard broiler chickens (n=200) were fed with commercial broiler feed (control) and supplemented with garlic oil (0.25 g kg-1), rosemary oil (1.5 g kg-1) or their combination (0.25 g kg-1 garlic oil ...
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Article published the October 23, 2009
  IntroductionThe consumption of meat and meat products decreased in the last years in Hungary; however the rate of pork consumption is still important. In the year 2003 the total average meat consumption was 68.6 kg per capita. In the same year, as far as the whole meat market is concerned first was the poultry consumption (33.2 kg per capita per year), and the second was the pork consu ...
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