Mycotoxins: A Managemental Guide for Animal Husbandry

authored by: P. Tensingh Gnanraj, L. Radhakrishnan, Ghadevaru Sarathchandra & A. Ruba Nanthin
ISBN: 9789390591541 | Binding: Hardback | Pages: 74 | Language: English | Year of Publishing: 2021
Length: 152 mm | Breadth: 9.3 mm | Height: 229 mm | Imprint: NIPA | Weight: 270 GMS
INR 1,995.00 INR 1,796.00
 
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Animal protein sources, including meat, eggs, and milk, are considered complete proteins because they contain all essential amino acids in high quality. In order to provide high-quality protein to humans, livestock must be fed with toxin-free feedstuffs. Animal feed is a significant factor in the global food industry, offering the highest returns to producers worldwide. Animal feeds can be produced either by local livestock farmers or by feed manufacturing companies.

It is crucial to secure and store feeds properly to prevent microbial and other biotic agents from contamination. Mycotoxins are a type of toxin naturally produced by fungal growth, which can grow in feedstuffs such as maize, other cereals, Groundnut cake, and other oil cakes in warm, humid climatic conditions. These toxins can cause a range of serious health hazards in both livestock and humans, from mild irritation to deadly cancers. Addressing mycotoxin-related issues is essential.

With the globalization of the feed industry and rapid climate changes, it is challenging to estimate the occurrence and presence of mycotoxins in feedstuffs. These undetectable toxins can have direct and indirect effects on the animal production system. It is vital to have comprehensive knowledge about the metabolism, growth, and reproduction of various mycotoxins, as well as the toxicological properties of their intermediate products produced during metabolism, to neutralize these toxins.

1.Introduction to Mycotoxins, 2.Conditions for Mould Growth and Mycotoxins Production, 3.Effect of Mycotoxins On Rumen Fermentation and Nutrient Utilization, 4. Effect of Mycotoxins on Animal Performance, 5. Influence of Aflatoxin M-1 in Milk, 6.Estimation of Mycotoxins 7.Control Measures to Reduce Mycotoxins in Feed Ingredients and Crops, 8. Application of HACCP to Mycotoxins Control

 
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