Chapters authored
Aflatoxin Occurrence, Detection, and Novel Strategies to Reduce Toxicity in Poultry Species
Aflatoxins (AF) are the commonly occurring mycotoxins produced by various Aspergillus species including A. flavus, A. parasiticus, and A. nominus. As secondary metabolites of these fungi, AF may contaminate a variety of food and feedstuffs, especially corn, peanuts, and cottonseed. Among the many known AFs, AFB1 is the most commonly encountered and the most toxic. In poultry, adverse effects of AF include reduction in growth rate and feed efficiency, decreased egg production and hatchability along with increased susceptibility to diseases, besides residues in food chains. Many rapid screening methods for detecting aflatoxin are available currently, namely: thin layer chromatography (TLC), HPTLC, HPLC, enzyme-linked immunosorbent assay (ELISA), monoclonal antibody kits, and affinity column chromatography, making the detection of AF precise. For field application, rapid assay kits, e.g., Aflatest of Vicam and Afla-2-cup of Romers Labs, are currently available. The most novel ways to counteract aflatoxin already accumulated in the feed could be by getting them bound to inert compounds before absorption from host’s intestine. Among various classes of poultry, ducks followed by turkeys form the two most vulnerable poultry species, among others. Considering the inherently high genetic variation between duck breeds for AFB susceptibility, a genetic selection program to improve AFB resistance can be a long-term option. Further epigenetic sensitization of the AFB-susceptible poultries through mild AFB exposures is getting reported as an emerging genetic approach to counter AFB susceptibilities. The chapter discusses most of these, in greater detail.
Part of the book: Aflatoxins