Nutritionist > Pig

Fumonisin
Fumonisins are produced mainly by Fusarium moniliform. Their chemical structure enables them to inhibit lipid synthesis. Historically pigs have been considered not as sensitive to Fumonisins as other species such as horses, but recently fumonisins have been identified as a mycotoxin of concern to pig production.

Fumonisins can be found in corn-producing areas. Types B1, B2, and B3 are the most abundant fumonisins found, with B1 accounting for approximately 75 percent of total fumonisin content.

Unacceptably high levels of fumonisins can cause excessive fluid to leak into lung tissue causing pulmonary oedema. They also affect the liver, resulting in jaundice and orange-yellow coloured lesions, evident at post mortem examination. The presence of fumonisins can be easily detected by the ratio of sphingamine to sphingosine in the liver, pancreas and adrenal glands. This is used as a biomarker to indicate fumonisin poisoning. It can also be used as a marker to indicate the presence of other mycotoxins.

Clinical effects/signs
At toxic levels, pig performance is reduced and pulmonary oedema is evident. Foetal damage may occur and immunocompetence is reduced

• Reduced performance
• Foetal damage
• Acute respiratory failure
• Pulmonary oedema
• Cyanosis (blue colour) of skin
• Jaundice
• Increased tissue sphingamine: sphingosine ratio (biomarker)
• Reduced immune competence = increased susceptibility to infection = reduced vaccination response