Akademik Veri Yönetim Sistemi
15.Ulusal Zootekni Öğrenci Kongresi , Adana, Türkiye, 9 - 11 Mayıs 2022, cilt.1, ss.135
Mycotoxins are defined as a group of secondary metabolites that have an acute toxic effect and
are considered to have relatively low molecular weights that are produced by a group of fungi
that contaminate food or animal feed. There are many mycotoxins spread around the world, but
the most important and dangerous types are Aflatoxins (AF), Ochratoxin A (OTA),
Trichothecenes (include DON, T- 2 Toxin), Fumonisins (FUM), Zearalenone (ZEN). All
mycotoxins have a negative effect on various vital activities of the body of an organism. The
extent of mycotoxins production is affected by environmental temperature and relative
humidity, so the contamination of food sources or feeds with these compounds, geographical
location, methods of plant production, storage condition, and type of food. Some food and feed
are considered a suitable medium to the growth of molds compared to other types. The
movement of food and feed products between countries of the world encourages the expansion
of contamination with mycotoxins and the difficulty of controlling them. The very small
quantities of mycotoxins can cause a decrease in growth rates and deterioration of immunity
and thus increase susceptibility to pathological infections in livestock. Since feed is an essential
factor in poultry production, it should be free of natural pollutants, the most important of which
are mycotoxins, and the most basic step in forming a good diet for poultry is that it is free from
mycotoxins thus the success of poultry production projects. The aim of this review is to know
the effect of mycotoxins on poultry, which are produced by fungi in the field and transferred to
crops and feed and attached to them even in stores, and then they reach poultry and their
products and thus are considered a threat human health when taking these products.