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Mycotoxins are a group of structurally diverse secondary metabolites of fungi that occur as contaminants of grains worldwide. Aspergillus, Alternaria, Claviceps, Fusarium and Penicillium species of fungi are ubiquitous in nature and under ideal conditions often infect economically important crops during storage, shipment and processing. Many secondary metabolites produced by these fungi can cause serious health problems in poultry and their presence in agricultural commodities may result in...
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INTRODUCTION Mycotoxins are considered important contaminants of maize-based products (Abdallah et al. 2015). The natural occurrence of aflatoxins, fumonisins, zearalenone, ochratoxin A, trichothecenes, patulin and penicillic acid is often observed in animal feed, and include the concomitant occurrence of two or more mycotoxins. These natural contaminants of cereals are found worldwide mainly in corn and its derived products. Pigs are highly susceptible to...
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Presence of mycotoxins in feed is one of the major constraints in maintain feed quality because the mycotoxins are widely present in feedstuffs around the world and may affect production even in very low concentration. The most widespread and in most studied group of mycotoxins, aflatoxins are of great concern in warm and humid climatic conditions like India (Singh et al. 2010). Aflatoxin in poultry causes reductions in growth performance (Silambarasan et al. 2013, Patil et al. 2013),...
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INTRODUCTION Mycotoxin contaminations pose growing problem in animal production from the economic and toxicological point of view (Marczuk et al., 2012). The adverse effects of mycotoxins manifest both on the health status, production and reproduction in ruminants, (dairy cows specifically) (Violeta-Elana et al., 2010). Feedstuff can be infected by more than one fungus, each of them can produce several mycotoxins consequently, and it is common that many mycotoxins occur...
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Introduction Mycotoxins are secondary metabolites of low molecular weights produced by certain strains of filamentous fungi such as Aspergillus, Fusarium and Penicillium, which invade crops in the field and may grow on foods during storage under favorable conditions of temperature and humidity (Shamsudeen et al., 2013). The most common mycotoxins are aflatoxins, fumonisins, ochratoxin A, trichothecenes, zearalenone, and out of which aflatoxins (AF) commonly contaminate a wide...
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Ruminants have a unique digestive physiology characterized by a pre-systemic fermentation and digestion of plant constituents such as cellulose by microorganisms comprising the ruminal flora. This particularity requires...
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1. Introduction Members of the Aspergillus spp., among many other toxigenic fungi, have been found to have a strong ecological link with human food supplies [1]. They are often associated with food and animal feed during drying and storage but may also occur as plant pathogens. Black aspergilli, Aspergillus classified into the section Nigri [2], have been isolated from a wide variety of food and are distributed worldwide (animal feed, cereals, cocoa, coffee, dried...
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INTRODUCTION Fungi, especially filamentous fungi can engender secondary metabolites denominated mycotoxins that have deleterious impacts, such as estrogenic effect, carcinogenicity, teratogenicity and mutagenicity in humanity and animal. Secondary metabolites of filamentous fungi can be more or less artificially divided in antibiotics that are toxic for microorganisms, phytotoxins that are toxic for plants along with mycotoxins that are toxic for human and animal....
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1. INTRODUCTION The field of nanotechnology is one of the most active research areas in modern materials science. The biosynthesis of nanoparticles and nanomaterials as an emerging highlight has been widely attributed in the convergence of nanotechnology and biomedical sciences which opens the avenues and possibilities for wide variety of biological research and medical uses at cellular and molecular level. In the current scenario, the use of biocompatible nanoparticles in...
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1. Introduction Fusarium head blight (FHB) is a fungal disease caused by several Fusarium spp. Wheat, barley, oats, corn, and other cereal grains can be affected by FHB, resulting in small lightweight kernels and, thus, loss of yield. Fusarium spp. produce various amounts and types of trichothecene mycotoxins, which are highly toxic to humans and livestock [1]. A major mycotoxin produced by Fusarium spp. is deoxynivalenol (DON). Toxin production occurs during disease development...
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1. Introduction
Modern feed mills produce a wide range of products on a daily basis, regardless of whether they have one or several processing lines. Formulated diets are often composed of more than 20 ingredients and each of the ingredients is carefully selected based on the nutritional quality, safety, price, and availability [1]. Safe ingredients are important for the production of safe animal feed, which is in turn important for animal health, production of safe...
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Abstract To establish the efficacy of Mycodetox B2 in alleviating aflatoxicosis, day-old broiler chicks (n=200) were divided into 5 treatment groups (T1-control; T2-T1+200ppb aflatoxin B1 (AFB1); T3-T1+300ppb AFB1; T4-T2+Mycodetox B2 and T5-T3+Mycodetox B2). Each diet was fed to 5 replicates of 8 birds each for 42 days of age. Overall liveability percentage (LP) in T3 was lower (P<0.05) than T1. The LP in T4 and T5 was higher than T2 and T3 and statistically similar to T1....
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1. Introduction Mycotoxins are fungi-derived metabolites capable of causing a dverse effects to both humans and animals. They are produced by toxigenic fungi, including Aspergillus, Penicillium, Alternaria, and Fusarium species, under specific temperature and humidity conditions [1–4]. The main mycotoxins occurring in food and feedstuffs are aflatoxins, ochratoxins, zearalenone, deoxynivalenol, and fumonisins [4,5]. Contamination by mycotoxins is common in...
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1. Introduction Bovine mycotoxicosis is a disorder most commonly caused by the ingestion of fungal toxins (mycotoxins) within feed. Though acute manifestations exist, bovine mycotoxicosis most frequently constitutes a range of chronic and non-specific symptoms including digestive problems, such as gastroenteritis, diarrhea, and depressed feed intake [1,2], reproductive problems such as ovarian cycle irregularities and infertility [3,4], immunosuppression [5,6], and neurological...
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1. Introduction Various microorganisms, including bacteria and fungi, decisively contribute to the specific characteristics of dry-fermented foods. However, the environmental conditions during the ripening of dry-fermented foods favor colonization of their surface by toxigenic molds that are able to produce mycotoxins on such foods. Aflatoxins have long been a major concern in cheese [1–5] and recent studies have highlighted their presence in dry-cured meats...
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