Why are mycotoxins so dangerous?
Mycotoxins are complex and toxic metabolic products of field and storage fungi. Moulds in grain only produce mycotoxins in certain stress conditions. What is often seen in practice is chronic poisoning (toxicoses) due to a continuous intake of mycotoxins, be it in small doses. Mycotoxins burden the internal system of farm animals. Specifically the liver, which serves as the detoxifying organ and has to break down these substances, becomes fully preoccupied and cannot take care of any other tasks. The fusaria toxins deoxynivalenol (DON / vomitoxin) and Zearalenon (ZEA), resulting from field fungi (fusaria) are especially critical. DON-infected grain can cause reduced feed intake, and in extreme cases even a total refusal to eat, in pig fattening establishments. This will affect the animals’ performance and health. In sows it may induce abortions and milk shortages. Fusaria toxins are normally present on the crop in the field.
