ISSUE FOCUS 26 FEED & ADDITIVE MAGAZINE March 2024 “In broiler-breeder operations, profitability greatly depends on the quality of the egg and on fertility and hatchability. Mycotoxins have been found to be toxigenic to egg production and quality, reducing profitability. Understanding the contamination profile of the feed and ingredients used is key to managing the risk from mycotoxins.” UNDERSTANDING MYCOTOXIN RISK AND THE IMPACT ON EGG AND CHICK QUALITY Paula McCooey Poultry Manager Alltech Ireland Mycotoxins are naturally occurring, toxic secondary metabolites produced by fungi that can be found in feedstuffs such as cereal grains and their by-products. Mycotoxins can occur prior to harvest as well as after harvest, during transport and during storage. Once these metabolites are formed, they are chemically stable and continue to persist in the contaminated ingredient even after it becomes a finished feed. Although mycotoxins can occur individually, contamination with multiple types of mycotoxins in a single feedstuff source tends to occur more frequently. Exposure of birds to multiple mycotoxins increases risk through additive or synergistic interactions. Mycotoxins can negatively affect livestock both directly and indirectly. The impact of mycotoxins on poultry is complex, as sometimes clinical mycotoxicosis is evident while chronic exposure may not be clinically obvious. In birds such as broiler-breeders, mycotoxin contamination at commonly found levels may decrease egg production and shell quality and increase embryonic mortality without having clear effects on the breeder. As an industry, we are learning more about subclinical mycotoxicosis, especially as acute outbreaks are becoming less common; however, diagnosis can often prove difficult. Mycotoxins exert toxic effects mainly on the gastrointestinal tract, liver and kidneys and can accumulate in some tissues but also in eggs. In breeding birds, productivity, egg quality, hatchery performance, and chick quality and immunity can be harmed by mycotoxin contamination. WHERE IS THE MYCOTOXIN RISK COMING FROM? Based in Ireland and the US, the Alltech 37+ analytical laboratories provide a detailed picture of contaminants in raw materials and finished feeds. With the ability to detect 54 individual mycotoxins in every sample, Alltech 37+ can identify the full, broad-spectrum challenge of mycotoxins. Looking at feedstuffs used in poultry production, data from more than 700 ingredient and complete feed samples shows that 96% were contaminated with two or more mycotoxins. The most common toxins were emerging mycotoxins (97.4%), fusaric acid (72.9%), Type B trichothecenes (71%) and fumonisins (68.2%). Type A trichothecenes, zearalenone and ergot toxins were also found in over 20% of samples. Particular con-
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