Mycotoxins in poultry production | Mikotoksini u živinarskoj proizvodnji
2011
Resanović, R., Fakultet veterinarske medicine, Beograd (Serbia) | Nešić, V., Fakultet veterinarske medicine, Beograd (Serbia) | Trailović, J., Fakultet veterinarske medicine, Beograd (Serbia) | Vučićević, M., Fakultet veterinarske medicine, Beograd (Serbia)
All poultry is sensitive to mycotoxins. This partly depends on the type, age and production categories of poultry, their living conditions and nutritive status and partly on the type, quantity and duration of ingesting mycotoxins. The presence of mycotoxins results in significant health disorders and a decrease in production performances. This leads to considerable economic loss for the poultry industry – either direct loss, i.e. death of the poultry or the indirect ones, i.e. the decrease in body mass, number and quality of eggs, greater food conversion, and immunosuppression. Immunosuppression results in increased sensitivity to infective agents and a bad vaccinal response. Mycotoxin residues in poultry meat, eggs and product derived from them pose a threat to human health. In order to prevent and reduce negative implications of mycotoxins in poultry production, it is necessary to create both global and national strategies for combating mycotoxins, advance diagnostic techniques and procedures, intensify the control of food quality, introduce new limits on the maximum amount of mycotoxins allowed in food and poultry feed for certain species and categories of animals, and synchronize it with European standards.
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