Effect of fungicidal treatment on digestibility of mycotoxins in vitro

Authors

  • Pavel Horký Mendel University in Brno, Faculty of Agronomy, Department of Animal Nutrition and Forage Production, Zemedelska 1, 613 00 Brno
  • Radim Cerkal Mendel University in Brno, Faculty of Agronomy, Department of Crop Science and Plant Breeding, Zemedelska 1, 613 00 Brno

DOI:

https://doi.org/10.5219/409

Keywords:

mycotoxins, barley, in vitro, digestibility

Abstract

In this experiment, the effect of fungicidal treatment on the release of various mycotoxins was tested in rumen fluid in vitro. The three groups of barley crop with different fungicide treatment were included in the experiment. The first group served as the control one without fungicide treatment. The second group of barley (variant A) was treated with Hutton (0.8 L/ha at BBCH 36) + Zantar (1.5 L/ha at BBCH 65). The third group of barley (variant B) was treated with the combination of Hutton (0.8 L/ha at BBCH 36) + Prosaro EC250 (0.75 L/ha at BBCH 65). In the original mass of barely, ten levels of mycotoxins were established. Subsequently, the samples were incubated in the machine Daisy II for 24 hours. The cellulase and pepsin enzymes were used in the incubation. Following mycotoxins were determined in the incubation fluid such as dexynivalenol, zearalenone, deoxynivalenol-3-glucoside and 3-acetyl-deoxynivalenol. In the variant A, the level of dexynivalenolu was higher by 36%, zearalenone by about 2%, deoxynivalenol-3-glucoside by 12%, and 3-acetyl-deoxynivalenol by 39%. Low levels of the mycotoxins were found out in the variant B. Deoxynivalenol level was lower by 19%, zearalenone by 30%, deoxynivalenol-3-glucoside by 37% (p <0.05). The 3-acetyl-deoxynivalenol level was higher by 12% in a comparison with the control group. The obtained results showed that the fungicidal treatment and digestive enzymes could eliminate the transition of mycotoxins into incubative (rumen) liquid, and thereby to reduce the risk of the load of the organism by the mycotoxins. According to the results, it is obvious that low levels of various mycotoxins presented in the barley grains, as well as the transition of these mycotoxins in the incubation fluid were decreased. Some fungicides can play a significant role in the occurrence of mycotoxins barely grain.

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References

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Published

2014-12-16

How to Cite

Horký, P. ., & Cerkal, R. . (2014). Effect of fungicidal treatment on digestibility of mycotoxins in vitro. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 328–332. https://doi.org/10.5219/409