饲料中的霉菌毒素及其防制措施  

Mycotoxins in Feed and its Prevention Measures

作　　者：谢晓鹏[1] 易卫[1] 庄智明[1] 郑教雀[1] 邹柳[1] 徐茜[1] 彭梦华[1] 

机构地区：[1]江西农业大学动物科学技术学院,江西南昌330045

出　　处：《中国畜牧兽医》2013年第5期101-106,共6页China Animal Husbandry & Veterinary Medicine

摘　　要：霉菌毒素是由真菌或霉菌产生的次级代谢产物,在动物体中,霉菌毒素的毒性是慢性的,很少引起动物死亡。但是霉菌毒素的存在降低了饲料的营养价值,以及动物的生产性能,从而影响生产力,且霉菌毒素在畜产品(肉、奶等)中的残留会给人类健康带来严重威胁。作者主要介绍了饲料中常见的霉菌毒素(黄曲霉毒素、赭曲霉毒素、玉米赤霉烯酮、脱氧雪腐镰刀菌烯醇、T-2毒素、伏马菌素等),以及其毒性和危害,并从预防与去毒两个方面,阐述了霉菌毒素的防制措施,进而减少霉菌毒素造成的危害。Mycotoxins（secondary metabolite） are produced by fungus.In animal body,the toxicity of mycotoxins is chronic,mycotoxins rarely cause death of the animal.But mycotoxins can reduce the nutritional value of feed and the animal production performance,thus impact on productivity.Mycotoxins which remain in animal products（meat,milk and so on） bring a serious threat to human health.The author introduced the common mycotoxins（aflatoxins,ochratoxins,zearalenone,deoxynivaleno,T-2 toxin,fumonisins and so on） in feed,and its toxicity and hazard,as well as reviewed the prevention measures and detoxification methods of mycotoxins to reduce the hazard of mycotoxins.

关 键 词：饲料 霉菌毒素 危害 措施 

分 类 号：S816[农业科学—饲料科学]