Presence of Mycotoxins in balanced food for laying hens. Survey performed in General Pico, La Pampa, Argentina

  • Ricardo Enrique Toso UNLPam
  • Silvia Marina Ardoino UNLPam
  • Mirta Susana Toribio
  • Marilina Anahi Diesser UNLPam

Keywords:

mycotoxins, aflatoxins, balanced food, laying hens

Abstract

The balanced food for laying hens may be contaminated with strains of fungi. The mycotoxins produced by them generate economic and pro­ductive problems in birds, such as decreased production; lose of overall state and death in extreme cases. The mycotoxins that affect more birds are aflatoxins produced by Aspergillus species. The aim of this study was to relieve the presence of aflatoxins in commercial food and manufactured by producers for laying hens in the city of General Pico, La Pampa. The samples obtained were analyzed by the ELISA method. The presence of toxic levels of aflatoxins was deter­mined in 77.8% of the analyzed sam­ples. The manifestation of Aflatoxins in food is a result of the lack of qual­ity controls of the raw materials and inadequate storage systems. These results determine the need for pre­ventive measures for food handlers to avoid risks to which they are exposed. Meanwhile, the use of sequestrants is the most appropriate indication to reduce toxic effects on birds and avoid production losses

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Author Biographies

Ricardo Enrique Toso, UNLPam

Centro de Investigación y Desarrollo de Fármacos (CIDEF)

Silvia Marina Ardoino, UNLPam

Centro de Investigación y Desarrollo de Fármacos (CIDEF)

Marilina Anahi Diesser, UNLPam

Facultad de Cs. Exactas y Naturales

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Published

2017-07-04

How to Cite

Toso, R. E., Ardoino, S. M., Toribio, M. S., & Diesser, M. A. (2017). Presence of Mycotoxins in balanced food for laying hens. Survey performed in General Pico, La Pampa, Argentina. Ciencia Veterinaria, 17(1), 35–45. Retrieved from https://cerac.unlpam.edu.ar/index.php/veterinaria/article/view/1707

Issue

Vol. 17 No. 1 (2015): enero - junio

Section

Artículos de Investigación

License

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