Mycotoxins in Poultry
Mycotoxins, the toxic secondary metabolites of fungi, particularly produced by many species of Aspergillus, Fusarium and Penicillium, have affected animal and human health for over thousand years, whereas little has been discovered so far about these complex substances in poultry, which are generall...
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IntechOpen,
2017-02-15.
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| Summary: | Mycotoxins, the toxic secondary metabolites of fungi, particularly produced by many species of Aspergillus, Fusarium and Penicillium, have affected animal and human health for over thousand years, whereas little has been discovered so far about these complex substances in poultry, which are generally very sensitive. Even though it varies by species and sex, some common effects are reduced feed intake, weight gain, feed efficiency, growth performance, immunity and hatchability along with increased mortality, organ damages (mainly kidney and liver), carcinogenicity, teratogenicity and decreased egg production. Besides their adverse health effects and the decrease in production rate, concerns over their importance in public health is still under debate. Decontamination approaches to reduce mycotoxins in feed are technologically diverse and based on chemical, biological and physical strategies. Chemical remediation strategies involve the conversion of mycotoxins via chemical reactions. Biological strategies involve various substances such as plant ingredients, enzymes and microorganisms. Physical processes include sorting, milling, dehulling, cleaning, heating, irradiation or combinational approaches. New strategies for the prevention and treatment of mycotoxicosis, including beneficial microorganisms/products, along with alternative treatments, including plant extracts/essential oils, are current hot topics in the poultry industry. |
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| Item Description: | https://mts.intechopen.com/articles/show/title/mycotoxins-in-poultry |