Effect of the mycotoxin aurofusarin on the antioxidant composition and fatty acid profile of quail eggs

Abstract

1. The effect of the mycotoxin aurofusarin on the antioxidant composition and fatty acid profile of quail eggs was investigated. 2. Thirty eight 45-d-old Japanese quails were divided into two groups (experimental and control, 15 females +4 males in each group) and were fed on a maize-soya diet balanced in all nutrients. The diet of the experimental quails was supplemented with aurofusarin at the level of 26.4 mg/kg feed in the form of Fusarium graminearum culture enriched with aurofusarin. At the beginning and after 2, 4 and 8 week supplementation periods, eggs were collected and analysed. After 8 weeks of supplementation, experimental quails were fed on unsupplemented diet during the next 4 weeks and eggs were collected after 2 and 4 weeks on such a diet and analysed. 3. Aurofusarin caused a significant (P<0.05) decrease in vitamins E, A, total carotenoid, lutein and zeaxanthin concentrations and significantly (P<0.05) increased egg yolk susceptibility to lipid peroxidation. During two weeks on the diet without aurofusarin the levels of carotenoids in the egg yolk returned to the initial level, vitamins A and E returned to the initial level during 4 weeks on the same unsupplemented diet. 4. Dietary supplementation with aurofusarin was associated with a significant (P<0.01) decrease in the docosahexaenoic acid proportion in the phospholipid, cholesteryl ester and free fatty acid fractions of the egg yolk. At the same time the proportion of linoleic acid in the phospholipid, free fatty acid and triacylglycerol fractions significantly (P<0.05) increased. 5. It is concluded that mycotoxin aurofusarin is detrimental to the nutritional quality of eggs.

Role of Vitamin E in Counteracting Oxidative Stress in Poultry

“…Several studies have reported that mycotoxins can generate free radicals causing lipid peroxidation and damage to other biological molecules including lipids, proteins and DNA which results in oxidative stress in poultry (Hoehler et al, 1997;Dvorska et al, 2001).Vitamin E is important for its antioxidant functions in the body. To maintain its tissue level adequate supplementation would be necessary during mycotoxicosis.…”

Putative Polyketide Synthase and Laccase Genes for Biosynthesis of Aurofusarin in Gibberella zeae

“…Aurofusarin is a dimeric naphthoquinone that is toxic to poultry (6,7). Ingestion of this pigment causes significant decreases in the concentrations of vitamins A and E, total carotenoids, lutein, and zeaxanthin in quail egg yolk and increased susceptibility to lipid peroxidation (6). Naturally occurring aurofusarin also has been reported in Fusarium-infected wheat (20).…”

“…Two pigments produced by G. zeae and F. culmorum, aurofusarin and rubrofusarin, are golden yellow and red, respectively (2,9,38). Aurofusarin is a dimeric naphthoquinone that is toxic to poultry (6,7). Ingestion of this pigment causes significant decreases in the concentrations of vitamins A and E, total carotenoids, lutein, and zeaxanthin in quail egg yolk and increased susceptibility to lipid peroxidation (6).…”

Functional Analysis of the Polyketide Synthase Genes in the Filamentous FungusGibberella zeae(AnamorphFusarium graminearum)

“…The toxicological effects of aurofusarin and fusarin C have not been studied extensively. Aurofusarin is known to have adverse effects on avian species; it affects the antioxidant composition and the fatty acid profile of the eggs (21). Fusarin C has been shown to have mutagenic properties in the Ames test.…”