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NUTRITION PIH-129 pork industry handbook PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, INDIANA Mycotoxins and Swine Performance Authors Mark A. Diekman, Purdue University M. Terry Coffey, Rose Hill, North Carolina E. Dale Purkhiser, Michigan State University David E. Reeves, University of Georgia Les G. Young, University of Guelph Reviewers William L. Flowers, North Carolina State University Duane Miksch, University of Kentucky Donald H. Scott, Purdue University Trevor K. Smith, University of Guelph Fungi Plants and animals may serve as excellent hosts for many fungi. Spores from fungi (molds) are primarily spread by water and air and come into contact with plants in the field or with grain in storage facilities. Factors that influence the degree of fungal infestation in grain are moisture, temperature and availability of oxygen. Other factors such as insect population, physical condition of grain or susceptibility of certain grain hybrids will also influence whether fungal proliferation will occur under a given set of environmental conditions. In general, the livestock consumption of feedstuffs containing fungi is not toxic. Most fungal-infected grain is not toxic because toxin-producing species of fungi must compete with nontoxic species to grow; only a small portion of the fungal species produces toxins; and suitable environmental conditions for fungal growth may be different from the conditions suitable for toxin production. Quality of the grain can be reduced by fungal infestations, but most problems with livestock consuming fungal-infested grain result from consumption of mycotoxins produced by fungi. Mycotoxins Mycotoxins are toxins produced by fungi on or in grain or feedstuffs when conditions are favorable for their development. Fungi that produce mycotoxins of economic importance to pork producers are Aspergillus, Penicillium, Claviceps and Fusarium. These fungi produce the following mycotoxins: aflatoxins, ochratoxins, ergots, trichothecenes and resorcylic acid lactones (Table 1). Aflatoxins. Aflatoxins are produced by Aspergillus flavus. This fungus can germinate at lower moisture levels of 15% to 17%, but infection and growth require higher moistures. Aflatoxin production appears to be higher at grain moisture levels of 22% to 26% and temperatures of 82° to 90° F. Conditions for growth are ideal when temperatures remain high both day and night, but growth decreases dramatically at temperatures above 95°F. Although Aspergillus flavus is abundant in the southeastern United States, drought-stressed com in Indiana and Illinois in 1978, 1983, 1988 and 1991 contained aflatoxin in scattered fields. Table 1. Feedstuffs that support growth of various fungi, the genera and species of fungi commonly found, and the family of mycotoxins and toxins that are known to impair performance of swine. Feedstuffs Fungi Genera/ Species Mycotoxins Family/ Toxins Corn, Wheat Rice, Barley Oats, Rye Milk Blood Meal Aspergillus flavus parasiticus nomius ochraceus Aflatoxins Ochratoxin Ochratoxin A Stored Corn, Wheat, Barley Penicillium viridicatum Ochratoxin Citrinin Rye, Wheat Barley Claviceps purpurea Ergot Corn Wheat, Barley Fusarium graminearum Trichothecenes Deoxynivalenol Mixed Feed Diacetoxyscirpenol Diacetylnivalenol Nivalenol T-2 Toxin Resorcylic acid lactones Zearalenone moniliforme Fumonisin B 1, B2 Cooperative Extension Work in Agriculture and Home Economics. State of Indiana, Purdue University and U.S. Department of Agriculture Cooperating. H. A. Wadsworth, Director, West Lafayette, IN. Issued in furtherance of the Acts of May 8 and June 30, 1914. We adhere to the policy that all persons shall have equal opportunity and access to our programs and facilities.
Object Description
Purdue Identification Number | UA14-13-mimeoPIH129 |
Title | Extension Pork Industry Handbook, no. 129 (1992) |
Title of Issue | Mycotoxins and swine performance |
Date of Original | 1992 |
Genre | Periodical |
Collection Title | Extension Pork Industry Handbook (Purdue University. Agricultural Extension Service) |
Rights Statement | Copyright Purdue University. All rights reserved. |
Coverage | United States – Indiana |
Type | text |
Format | JP2 |
Language | eng |
Repository | Purdue University Libraries |
Date Digitized | 11/02/2016 |
Digitization Information | Original scanned at 400 ppi on a BookEye 3 scanner using Opus software. Display images generated in Contentdm as JP2000s; file format for archival copy is uncompressed TIF format. |
URI | UA14-13-mimeoPIH129.tif |
Description
Title | Page 001 |
Genre | Periodical |
Collection Title | Extension Pork Industry Handbook (Purdue University. Agricultural Extension Service) |
Rights Statement | Copyright Purdue University. All rights reserved. |
Coverage | United States – Indiana |
Type | text |
Format | JP2 |
Language | eng |
Transcript | NUTRITION PIH-129 pork industry handbook PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, INDIANA Mycotoxins and Swine Performance Authors Mark A. Diekman, Purdue University M. Terry Coffey, Rose Hill, North Carolina E. Dale Purkhiser, Michigan State University David E. Reeves, University of Georgia Les G. Young, University of Guelph Reviewers William L. Flowers, North Carolina State University Duane Miksch, University of Kentucky Donald H. Scott, Purdue University Trevor K. Smith, University of Guelph Fungi Plants and animals may serve as excellent hosts for many fungi. Spores from fungi (molds) are primarily spread by water and air and come into contact with plants in the field or with grain in storage facilities. Factors that influence the degree of fungal infestation in grain are moisture, temperature and availability of oxygen. Other factors such as insect population, physical condition of grain or susceptibility of certain grain hybrids will also influence whether fungal proliferation will occur under a given set of environmental conditions. In general, the livestock consumption of feedstuffs containing fungi is not toxic. Most fungal-infected grain is not toxic because toxin-producing species of fungi must compete with nontoxic species to grow; only a small portion of the fungal species produces toxins; and suitable environmental conditions for fungal growth may be different from the conditions suitable for toxin production. Quality of the grain can be reduced by fungal infestations, but most problems with livestock consuming fungal-infested grain result from consumption of mycotoxins produced by fungi. Mycotoxins Mycotoxins are toxins produced by fungi on or in grain or feedstuffs when conditions are favorable for their development. Fungi that produce mycotoxins of economic importance to pork producers are Aspergillus, Penicillium, Claviceps and Fusarium. These fungi produce the following mycotoxins: aflatoxins, ochratoxins, ergots, trichothecenes and resorcylic acid lactones (Table 1). Aflatoxins. Aflatoxins are produced by Aspergillus flavus. This fungus can germinate at lower moisture levels of 15% to 17%, but infection and growth require higher moistures. Aflatoxin production appears to be higher at grain moisture levels of 22% to 26% and temperatures of 82° to 90° F. Conditions for growth are ideal when temperatures remain high both day and night, but growth decreases dramatically at temperatures above 95°F. Although Aspergillus flavus is abundant in the southeastern United States, drought-stressed com in Indiana and Illinois in 1978, 1983, 1988 and 1991 contained aflatoxin in scattered fields. Table 1. Feedstuffs that support growth of various fungi, the genera and species of fungi commonly found, and the family of mycotoxins and toxins that are known to impair performance of swine. Feedstuffs Fungi Genera/ Species Mycotoxins Family/ Toxins Corn, Wheat Rice, Barley Oats, Rye Milk Blood Meal Aspergillus flavus parasiticus nomius ochraceus Aflatoxins Ochratoxin Ochratoxin A Stored Corn, Wheat, Barley Penicillium viridicatum Ochratoxin Citrinin Rye, Wheat Barley Claviceps purpurea Ergot Corn Wheat, Barley Fusarium graminearum Trichothecenes Deoxynivalenol Mixed Feed Diacetoxyscirpenol Diacetylnivalenol Nivalenol T-2 Toxin Resorcylic acid lactones Zearalenone moniliforme Fumonisin B 1, B2 Cooperative Extension Work in Agriculture and Home Economics. State of Indiana, Purdue University and U.S. Department of Agriculture Cooperating. H. A. Wadsworth, Director, West Lafayette, IN. Issued in furtherance of the Acts of May 8 and June 30, 1914. We adhere to the policy that all persons shall have equal opportunity and access to our programs and facilities. |
Repository | Purdue University Libraries |
Digitization Information | Original scanned at 400 ppi on a BookEye 3 scanner using Opus software. Display images generated in Contentdm as JP2000s; file format for archival copy is uncompressed TIF format. |
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