The Use of Feed Additives to Reduce the Effects of Aflatoxin and Deoxynivalenol on Pig Growth, Organ Health and Immune Status during Chronic ExposureReport as inadecuate




The Use of Feed Additives to Reduce the Effects of Aflatoxin and Deoxynivalenol on Pig Growth, Organ Health and Immune Status during Chronic Exposure - Download this document for free, or read online. Document in PDF available to download.

1

Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA

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Murphy-Brown LLC, Rose Hill, NC 28458, USA

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Department of Population Health & Pathobiology, North Carolina State University, Raleigh, NC 27695, USA

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Ag ProVision LLC, Kenansville, NC 28349, USA





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Author to whom correspondence should be addressed.



Abstract Three feed additives were tested to improve the growth and health of pigs chronically challenged with aflatoxin AF and deoxynivalenol DON. Gilts n = 225, 8.8 ± 0.4 kg were allotted to five treatments: CON uncontaminated control; MT contaminated with 150 µg-kg AF and 1100 µg-kg DON; A MT + a clay additive; B MT + a clay and dried yeast additive; and C MT + a clay and yeast culture additive. Average daily gain ADG and feed intake ADFI were recorded for 42 days, blood collected for immune analysis and tissue samples to measure damage. Feeding mycotoxins tended to decrease ADG and altered the immune system through a tendency to increase monocytes and immunoglobulins. Mycotoxins caused tissue damage in the form of liver bile ductule hyperplasia and karyomegaly. The additives in diets A and B reduced mycotoxin effects on the immune system and the liver and showed some ability to improve growth. The diet C additive played a role in reducing liver damage. Collectively, we conclude that AF and DON can be harmful to the growth and health of pigs consuming mycotoxins chronically. The selected feed additives improved pig health and may play a role in pig growth. View Full-Text

Keywords: aflatoxin; clays; deoxynivalenol; pigs; yeast aflatoxin; clays; deoxynivalenol; pigs; yeast





Author: Alexandra C. Weaver 1, M. Todd See 1, Jeff A. Hansen 1,2, Yong B. Kim 3, Anna L. P. De Souza 2, Teena F. Middleton 4 and Sung Woo Kim 1,*

Source: http://mdpi.com/



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