Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology SymposiumClostridium spp.) was done having in mind Official Gazette of SFRJ [15]. Identificationsof fungi were performed according to Domsh et al. [4], and Samson and van Reenen-Hoekstra [14].Table 1. Composition of powdered and pelleted calf mixtureComponentPercentualcompositionCorn (grounded) 34.30Barley (grounded) 10.00Soybean (full fat) 22.50Sunflower meal (33% UP) 10.50Wheat bran 16.50Alfalfa flour 3.00Limestone 1.20Dicalcium-phosphate 0.40Salt 0.60Vitamine and mineral premix 1.00Total 100.00Mycotoxicological investigationsThe presence of aflatoxin B1 (AFL B1) and zearalenone (ZON) was determinedaccording to standard method [16], while diacetoxyscirpenol (DAS) and T-2 toxin wereanalyzed by applying the method of Pepeljnjak and Babić [13].Fungal potential for fusariotoxins production (ZON, DAS and T-2) was investigatedaccording to the rapid screening method of Filtenborg et al. [6] modified by Bočarov-Stančić et al. [3] on the following media: YESA (2% yeast extract, 15% sucrose and 2%agar, pH 6.5), PPSA (2% pepton-1, 15% sucrose and 2% agar, pH 6.5), and PDA(potato-dextrose agar, pH 6.9).RESULTS AND DISCUSSIONObtained results of the present investigation are presented in Tables 2-4.Total count of bacteria in pelleted mixture at the production day (day 0) was 14.45 timeslower than in the powdered mixture (1200,000/g). Similar results were obtained duringcomplete storage period. The decrease of total count of bacteria in pelleted calf mixture,in comparison with powdered sample, was recorded constantly – it varied from 7.34 to18.50 times (Table 2). The reduction of total bacterial count after 90 and 150 days ofstorage can be explained by the change of storage conditions. Probably the increase ofsurrounding temperature from February to March as well as the reduction of relativehumidity during that period resulted in the decrease of the moisture content of both typesof the mixtures, and consequently in the decrease of bacterial number. The differences intotal count of bacteria in production day and after 45 days of storage were not statisticalysignificant because they were inside the border of experimental error.Other authors have also reported that pelleting process significantly reduced the totalcount of bacteria, molds and yeast. According to Sretenović et al. [18] in complete calf112