Effect of the mycotoxin aurofusarin on the antioxidant composition and fatty acid profile of quail eggs

1. The effect of the mycotoxin aurofusarin on the antioxidant composition a nd fatty acid profile of quail eggs was investigated. 2. Thirty eight 45-d-old Japanese quails were divided into two groups (expe rimental and control, 15 females +4 males in each group) and were fed on a maize-soya diet balanced in all nutrients. The diet of the experimental qua ils was supplemented with aurofusarin at the level of 26.4 mg/kg feed in th e form of Fusarium graminearum culture enriched with aurofusarin. At the be ginning and after 2, 4 and 8 week supplementation periods, eggs were collec ted and analysed. After 8 weeks of supplementation, experimental quails wer e fed on unsupplemented diet during the next 4 weeks and eggs were collecte d after 2 and 4 weeks on such a diet and analysed. 3. Aurofusarin caused a significant (P<0.05) decrease in vitamins E, A, tot al carotenoid, lutein and zeaxanthin concentrations and significantly (P<0. 05) increased egg yolk susceptibility to lipid peroxidation. During two wee ks on the diet without aurofusarin the levels of carotenoids in the egg yol k returned to the initial level, vitamins A and E returned to the initial l evel during 4 weeks on the same unsupplemented diet. 4. Dietary supplementation with aurofusarin was associated with a significa nt (P<0.01) decrease in the docosahexaenoic acid proportion in the phosphol ipid, cholesteryl ester and free fatty acid fractions of the egg yolk. At t he same time the proportion of linoleic acid in the phospholipid, free fatt y acid and triacylglycerol fractions significantly (P<0.05) increased. 5. I t is concluded that mycotoxin aurofusarin is detrimental to the nutritional quality of eggs.