A review of the impact of mycotoxin contamination on poultry performances
Abstract
Extensive research over several decades has revealed that mycotoxin is commonly found in most poultry feed ingredients. 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 mycotoxin ingestion. Mycotoxins are toxin secondary metabolites produced primarily by fungi of the genera Aspergillus, Fusarium, and Penicillium that have harmed poultry, animal, and human health for thousands of years. Some common effects of mycotoxin are reduced feed intake, weight gain, feed efficiency, growth performance, immunity, and hatchability along with increased mortality, organ damages (mainly kidney and liver), carcinogenicity, teratogenicity, and decreased egg production. There is a strong need to evaluate the effect of mycotoxin on poultry performances and their importance.
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