POULTRY PUNCH - FEBRUARY 2019

ARTICLE NEWS
Aflatoxicosis in Chickens: An Overview
Introduction:
Pramod Kumar Soni1, Junaid Kar1, Burhan Ud Din Shafi1, Seema Yadav1
1. PhD Scholar, Indian Veterinary Research Institute- Izatanagar, Bareilly, (U.P.) 243122
Aflatoxins (AF) is a class of mycotoxins, produced by fungal species of the genus Aspergillus (flavus and
parasiticus) and Penicillium puberulum, are a major concern in the poultry production that are often found in
the ingredients used to make poultry feed. Foods known to be at a high risk of aflatoxin contamination include
corn, cottonseed, peanuts, sorghum, tree nuts, and wheat. It grows best at temperatures of 80 to 90°F (26.6 to
32.2°C) and can survive in temperatures as low as 40°F (4.4°C). The mold also requires high moisture content
and can emerge with 15% moisture content. There are four main aflatoxins of concern: aflatoxin B1 (AFB1), B2
(AFB2), G1 (AFG1), and G2 (AFG2); AFB1 is the most common and biologically active. The dietary aflatoxins
reduce weight gain, feed intake, and increase feed conversion ratio. Aflatoxin affected bird’s show poor vaccine
response and low antibody titre, as both cellular and humoral immunities are affected. Although numerous
detoxification methods have been tested, none seems able to fulfill the detoxification process. The adverse
effect of aflatoxins depends on the age, species, nutritional status of birds as well as the dose and length of
time it was consumed. Aflatoxicosis refers to poisoning from ingestion of aflatoxins in contaminated food or
feed. Both acute and chronic aflatoxicosis can occur, however, the chronic form is the most prevalent. Chronic
aflatoxicosis occurs as a result of prolonged intake of low levels of aflatoxins in the chickens’ diet.
Susceptibility
Species:
Ducks, turkeys, geese, pheasant, chicken and other birds. ducks are 10 times more sensitive than chickens,
turkeys are intermediate in sensitivity between ducks & chicks.
Ages:
Young birds are more susceptible than adults and so adult birds are relatively resistant to aflatoxin.
Mode of infection: - Consumption of contaminated foods or litter with aflatoxins.
Favourable Conditions for Growth of the Fungi
Fungi Temperature R.H. Moisture
Aspergillus flavus Range 12-41°C 86-87% More than 10-12%
A. nomius Optimum 25-32°C
Fusarium graminearum
F. sporotrichiosis Below 21°C High humidity 22-25%
Government Regulations for Aflatoxins
The FDA and the EU regulate the number of aflatoxins present in human food, animal feed, and animal
feed ingredients.
For chick starter and grower feeds, corn, and peanut products, excluding cottonseed meal: Must
contain less than 20 ppb
For laying hen feed and other mature poultry: Must contain less than 100 ppb
74 February, 2019