Producer > Pig
Performance levels achieved by the modern animal are continually improving due to a combination of improved genetics and better nutrition.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 pig 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 are often difficult.
While mycotoxins have always been present since agriculture began, recognition of them as a factor negatively affecting pig performance is relatively new for a number of reasons:
- Higher performing animals are more susceptible to damage
- Higher incidence in screening damaged broken grains
- Increased global trading of grains
- Weather extremes increasing the incidence of drought, flooding, temperature extremes at harvest, which increases the risk of mycotoxin contamination
- Pig health & immunity consistently reduced over recent years
- Higher incidence of disease and complex diseases
- Extensive pig housing has increased together with the use of potentially contaminated straw bedding
- Arable farmers using less fungicide sprays
- Arable farmers using less resistant strains of cereals
- Less time available for unit bio-security
- Less time and money available for cleaning policy, feed storage, handling etc
Moulds are highly adaptable and will develop on any growing or stored feedstuffs in a wide variety of conditions.
Moulds produce mycotoxins under a wide range of conditions and, therefore, a mycotoxin challenge should always be considered present. The following factors enhance the mycotoxin risk:
- Plant stress: soil infertility, insect damage, extremes of temperature or moisture.
- Harvest stress: late harvest
- Storage stress: wet grain
- Feed-out problems: poor hygiene, poor storage conditions
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, the mycotoxins will remain intact, though invisible to the naked eye.
Feeds may therefore appear and analyse as high quality, but may harbour a mycotoxin(s) challenge.
Post-harvest origins
Aspergillus and Penicillium moulds are of greatest concern post-harvest.
Aspergillus mould
Fusarium mould
Mould
