Producer > Dairy
Standards of performance achieved by livestock producers are continually improving, most notably in dairy farming where a combination of improved genetics and better nutrition is raising the bar even higher.
Increased productivity inevitably brings new challenges and one that has emerged in recent years is the hidden threat posed by mycotoxins. Mycotoxins represent a risk to modern dairy production that cannot be avoided and are therefore something that all producers should understand in more depth.
In this section you will gain a greater insight into what mycotoxins are, how they impact on animal's health and performance and what you can do to minimise the risk.
Q.1. What are mycotoxins?
Mycotoxins are produced naturally by all types of moulds. There are literally hundreds of different mycotoxins that we know of, and it is thought that there are many more as yet to be discovered.
Moulds produce mycotoxins either as defence mechanisms, and/or to help colonisation of their host organism. They are a natural means by which moulds increase their competitiveness in their environment. Moulds occur throughout our environment and therefore so do mycotoxins.
Mycotoxins affect animals in a wide variety of ways, and - as there are many different types - diagnosis and identification is often difficult.
While mycotoxins have been ever-present, recognition of them as a factor affecting livestock performance is relatively new for a number of reasons.
- Higher performing animals are more susceptible to challenge
- Increased use of higher dry matter forages
- Improved environment for mould growth due to climate change
- Increased storage of feeds on farms
Moulds are highly adaptable and will develop on any growing plant or stored feedstuffs.
Moulds produce mycotoxins under a wide range of conditions and, therefore, the potential for a challenge should always be considered present:
- Plant stress: soil infertility, insect damage, extremes of temperature or moisture
- Harvest stress: late harvest, crop too dry, slow clamp filling.
- Storage stress: wet grain, poor clamp consolidation, poor fermentation.
- Feed-out problems: poor hygiene, spoilage at face, poor face management.
Any growing crop, including forage and cereals, is susceptible to mould, with Fusarium types being the main concern.
Fusarium moulds can produce mycotoxins on the growing plant. Whilst the moulds themselves may not survive the transition from field to trough (e.g. Fusarium moulds will not survive ensiling), the mycotoxins will remain intact, though invisible to the naked eye.
Feeds may therefore appear and analyse as high quality, but may harbour a mycotoxins challenge.
Post-harvest origins
Penicillium moulds are of greatest concern post-harvest, and in particular P. roqueforti. It will survive at low pH and is often the dominant mould on silage clamps, with an estimated 80% of all silages in Europe believed to be contaminated to some degree.
Mycotoxins produced by P. roqueforti have anti-microbial effects and will impair performance by reducing rumen function and also increase susceptibility to other mycotoxins.
Aspergillus moulds are also a major concern in hot climates, where the mycotoxin aflatoxin may be produced. As this has serious implications for human health legislation is in place to minimise it's occurrence within the food chain.
Aspergillus mould
Fusarium mould
Mould
