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Mycotoxins are important to be studied, avoided, and controlled because they are substances that can cause technical and economic losses in poultry flocks.
The genetic improvement of laying hens has provided a constant increase in the quantity and quality of eggs and helps egg producers to obtain better economic profitability flock after flock. Factors such as rising production costs, new animal welfare requirements and increased consumer demand, make producers pay attention to flock productivity and loss reduction throughout the production process. Poultry flocks that suffer from low egg production and/or high mortality result in less profitable flocks.
Poultry nutrition plays an important role in conjunction with other areas of knowledge, such as:
flock management,
chicken health,
farm environment.
In addition to knowing and meeting nutritional requirements of the chickens, it is important to protect flocks from anti-nutritional factors that reduce the chickens’ nutrient utilization and from substances that harm the chickens’ general metabolism.
In both cases we have flock performance losses. In this sense, mycotoxins are important to be studied, avoided and controlled because they are substances that can cause technical and economic losses in poultry flocks.
FROM PLANT ORIGIN
Mycotoxins are compounds produced by different types of fungi (such as fungi of the genus Aspergillus and Fusarium) that grow on ingredients of plant origin such as:
corn,
wheat,
barley oats,
triticale,
soya,
rice,
sunflower,
rapeseed,
peanut, etc.
These ingredients are important sources of energy and protein for poultry and demand a large storage and processing structure for
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