What are mycotoxins?
Mycotoxins are secondary metabolites produced by fungi in plants before or after harvest. A large percentage of agricultural production worldwide is contaminated by at least one mycotoxin.
Mycotoxins can contaminate all kinds of feed ingredients and cause significant damage to poultry health and production.
The types of mycotoxins
Clinical symptoms of mycotoxins intoxication
How to fight against mycotoxins in poultry?
Prevention against mycotoxins should start with the elimination or reduction of fungal growth in plants, without forgetting the storage of grains. In addition to controlling temperature and humidity using aeration, it is advisable to bile acids, which can accelerate the degradation of mycotoxins. The non-polar groups of bile acids discharged into the intestinal tract combine with mycotoxins (mycotoxins have lipophilic properties) to enhance the water solubility of the toxins. And bile acids can improve the enzymatic hydrolysis ability of intestinal enzymes （esterase, cyclooxygenase）to toxins so that mycotoxins can be transformed into non-toxic substances, which can be excepted with faces to reduce the harm of mycotoxin.