Mycotoxins in pig feeds - 1: Source of toxins, prevention and management of mycotoxicosis

Mycotoxins affect up to 25 per cent of the world food crops. They cause sig nificant economic Losses in animal agriculture; some are carcinogens and te ratogens, they may be transmitted to man in meat and milk. They are produce d mainly by three genera of moulds: Aspergillus, Penicillium and Fusarium. Their presence can be confirmed using commercially available ELISA kits but quantification requires laboratory analysis using thin Layer chromatograph y (TLC) or liquid chromatography (LC). Mixing contaminated and uncontaminat ed feedstuffs, the use of binding agents (e.g., clays and mannanoligosaccha ride) and the feeding of higher than normal Levels of high molecular weight amino acids have all been used with varying degrees of success to Lessen t he effect of mycotoxins on pig performance. Preventing mould growth and sub sequent mycotoxin production during storage of feeds is more successful. Th is is achieved by storing clean grain at a moisture content Less than 14 pe r cent in clean, preferably insulated bins. If grain must be stored at a hi gher moisture content or if storage conditions are poor then a suitable mou ld inhibitor (e.g,, propionic acid) should be used. Native grown cereals ma y be contaminated with vomitoxin, zearalenone, fusaric acid or ochratoxin. The presence of aflatoxins in animal feeds in Ireland is most Likely to be due to the importation of feed ingredients from warmer climates. Routine te sting should be carried out at mills so that contaminated ingredients can b e rejected or identified for feeding to the Least susceptible species and t ype of animal.