Surveillance of aflatoxin content in dairy cow feedstuff from Navarra (Spain)

Hernández-Martínez, Raquel; Navarro-Blasco, Í.

doi:10.1016/j.anifeedsci.2014.12.002

Cited by 21 publications

(13 citation statements)

References 37 publications

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“…Specifically, we focus on replacing part of meat or fish products with healthy and more sustainable natural ingredients: mushrooms. Edible mushrooms are considered to be healthy food ingredients because they contain high levels of quality proteins, dietary fibres, vitamins, minerals, and phenolic compounds [ 9 , 10 , 11 , 12 ]. Moreover, they have a relatively low concentration of fat and digestible carbohydrates, which makes them suitable for improving the nutritional profile of foods [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

et al. 2021

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Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.

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Section: Introductionmentioning

confidence: 99%

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

et al. 2021

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“…Generally, fungal growth and mycotoxin synthesis in feeds depend on many different factors such as substrate composition, temperature, relative humidity, pH, oxygen availability, season, location and storage time (Fink-Gremmels, 2008). Considering these, inadequate conditions such as high temperature, excessive moisture, prolonged drought, leakage of rainwater and insect activity during harvesting, storage, production, processing and transport of feed can lead to increased contamination of mycotoxins and reduce the nutritional value of animal feed (Hernández-Martínez & Navarro-Blasco, 2015;Kos, Mastilović, Hajnal, & Šarić, 2013). However, the undesirable mold contamination and mycotoxin production in feedstuffs are not particularly restricted to the mentioned factors but the mycotoxin levels vary with different animal feeding patterns and agricultural practices (Bryden, 2012;Signorini et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Among them, aflatoxin B 1 (AFB 1 ), aflatoxin B 2 (AFB 2 ), aflatoxin G 1 (AFG 1 ) and aflatoxin G 2 (AFG 2 ) have been found to be contaminants of many food products and feeds (Decastelli et al, 2007). These metabolites are highly toxic, mutagenic, immunosuppressive, teratogenic and carcinogenic compounds (Hernández-Martínez & Navarro-Blasco, 2015). Therefore, the International Agency for Research on Cancer (IARC) has classified AFBs and AFGs as primary carcinogenic compounds (IARC, 2002).…”

Section: Introductionmentioning

confidence: 99%

Occurrence and seasonal variation of aflatoxin in dairy cow feed with estimation of aflatoxinM₁in milk from Iran

Bahrami

Shahbazi

Nikousefat

2015

Food and Agricultural Immunology

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The aims of the present study were to investigate the occurrence of aflatoxin B 1 (AFB 1), aflatoxin B 2 (AFB 2), aflatoxin G 1 (AFG 1) and aflatoxin G 2 (AFG 2) in dairy cow feedstuff samples collected from four west provinces in Iran and estimate the corresponding concentrations of aflatoxin M 1 (AFM 1) in milk during winter and summer in 2014. A total of 160 feed samples consisting of corn silage (n = 40), alfalfa hay (n = 40), straw (n = 40) and barley (n = 40) were analyzed using high-performance liquid chromatography with a fluorescence detector method. AFB 1 , AFB 2 , AFG 1 and AFG 2 were detected in 82.5%, 69.37%, 43.12% and 41.87% of the feed samples, respectively. The concentration of AFB 1 in 65% (26/40) and 10% (4/40) of corn silage and straw samples was higher than the European Union limit, respectively. Estimation of the total corresponding concentration of AFM 1 in milk was evaluated as 20.16 and 35.68 ng/l during summer and winter, respectively.

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“…Within the efforts to control mycotoxin contamination in animal feed, several studies have been carried out to evaluate the incidence of mycotoxin contamination in feed and feed raw materials. In Navarra (Spain), Hernández and Navarro [26] analyzed the aflatoxin B1 incidence in 78 samples of dairy cow rations from 40 farms. Although the incidence was very high (74% positivity), the contamination rates were an order of magnitude lower than those found in our study and none of the samples exceeded the established maximum content.…”

Section: Aflatoxin B1 In Feedmentioning

confidence: 99%

“…In general, warm climates are known to be favorable for the growth of aflatoxigenic molds; however, not all studies agree regarding the seasonal influence on aflatoxin rates in animal feed. Thus, Hernández and Navarro [26] analyzed aflatoxin B1 levels in 78 samples of dairy cow rations in Navarra (Spain) and pointed to spring as the season with the highest level of aflatoxin B1 in the feed (0.086 µg/kg), followed by winter (0.075 µg/kg), summer (0.030 µg/kg) and autumn (0.017 µg/kg). These results differ from ours, in which no significant seasonal differences were found.…”

Section: Aflatoxin B1 In Feedmentioning

confidence: 99%

Field Monitoring of Aflatoxins in Feed and Milk of High-Yielding Dairy Cows under Two Feeding Systems

Bervis

Lorán

Juan

et al. 2021

Toxins

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Aflatoxin M1 (AFM1) is a hydroxylated metabolite of aflatoxin B1 (AFB1) that can be excreted in milk of cows after consuming contaminated feed. The aim of this study consisted of a field monitoring to assess the contamination levels of AFB1 in 60 feed samples from two feeding systems for high-yielding dairy cows and of AFM1 in the corresponding raw milk samples. The aflatoxins were analyzed by in-house validated methods based on high-performance liquid chromatography (HPLC) with fluorescence detection. AFB1 was detected in 55% of feed samples (mean 0.61 μg/kg, with 2 samples exceeding the European Union (EU) maximum level set at 5 μg/kg), with greater incidence and concentration in compound feed than in unifeed rations (p < 0.05). AFM1 was detected in 38.3% milk samples (mean 12.6 ng/kg, with 5 samples exceeding the EU maximum level set at 50 ng/kg), with a higher occurrence in milk of cows fed compound feed, as well as in spring milk compared to that produced in winter. The overall transfer ratio of aflatoxins from feed to milk was 3.22%, being higher in cows fed with compound feed and in spring milkings. In a selection of positive matched samples (n = 22), the ratio AFM1/AFB1 exceeded the European Food Safety Authority (EFSA) estimated 6% threshold for high-yielding dairy cows.

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Surveillance of aflatoxin content in dairy cow feedstuff from Navarra (Spain)

Cited by 21 publications

References 37 publications

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Occurrence and seasonal variation of aflatoxin in dairy cow feed with estimation of aflatoxinM₁in milk from Iran

Field Monitoring of Aflatoxins in Feed and Milk of High-Yielding Dairy Cows under Two Feeding Systems

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Surveillance of aflatoxin content in dairy cow feedstuff from Navarra (Spain)

Cited by 21 publications

References 37 publications

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Occurrence and seasonal variation of aflatoxin in dairy cow feed with estimation of aflatoxinM1in milk from Iran

Field Monitoring of Aflatoxins in Feed and Milk of High-Yielding Dairy Cows under Two Feeding Systems

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Occurrence and seasonal variation of aflatoxin in dairy cow feed with estimation of aflatoxinM₁in milk from Iran