Innovative studies have been published (Toxins magazine; July 2020) demonstrating the negative effect of the low degrees of naturally occurring poisonous substances, the “mycotoxins” provided in animal feed, on the functionality and fitness of poultry.
The three-year longitudinal study, the first of its kind in this field, was conducted through Oluwatobi Kolawole of the Institute for Global Food Safety (IGFS) at Queen’s University Belfast, in partnership with agricultural generation company Devenish. Its effects show that even low levels of mycotoxins, under EU regulatory grades, have a direct negative effect on bird performance.
”Mycotoxins are chemicals produced through fungi that can have serious effects on the health, functionality and immune system of animals and humans if they provide animal feed or food’, explains lead researcher Oluwatobi Kolawole (Faculty of Biological Sciences, Queen’s University Belfast).
“While it is well known that high-level mycotoxins have a negative effect on animal health, to date it has been complicated, as it should be read about the effect of mycotoxins at low levels. This was a long-term feeding trial to evaluate the effect of low doses of mycotoxin mixtures on the functionality of fattening chickens fed with a naturally infected diet.
“We monitor birds from more than 18 crops and often test the point of mycotoxins in relation to bird yield.
“While mycotoxin levels were low, the combination of mycotoxins throughout the study had a profound negative effect on the fitness and performance of birds. The study showed that an accumulation of mycotoxins resulted in an increase in nutritional conversion rate (FCR). Increased levels of mycotoxins have also led to minimizing food intake through birds and minimizing body weight,” Said Oluwatobi Kolawaole.
Professor Chris Elliott, of the Institute for Global Food Security (IGFS) at Queen’s University Belfast, continues: “This research, in partnership with Devenish, has revealed desirable effects that are of importance to poultry manufacturers and will undoubtedly lead to a long-term collaboration to expand our wisdom in this area.
“While EU regulatory levels of mycotoxins focus on safety, this study focuses on functionality. The negative effect of mycotoxins on the functionality of birds highlights the importance of poultry manufacturers being aware of even low levels of these toxins.
“Therefore, they want to think about how they will mitigate the effect of even low mycotoxin levels on their animals’ diet.
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