Table 3 Effects of different mycotoxins on meat quality
No. | Types of mycotoxins | Dosages | Position | Variation in meat quality | References |
|---|---|---|---|---|---|
1 | T-2 toxin | 4 ppm | Breast meat | Lower carcass yield and brisket yield | |
Bumonisin B1 | 20 ppm | ||||
2 | Aflatoxin B1 | 1 mg/kg BW | Breast and thigh meat | Drip loss and shear increased | |
3 | Ochratoxin A | 172 μg/kg BW | Breast and thigh meat | pH24 and the water-holding capacity of meat declined | |
Deoxynivalenol | 200 μg/kg BW | ||||
4 | Mycotoxin mixtures | Unknown | Breast and thigh meat | Crude fat content and meat color L* values declined, and meat color a* and b* values increased | |
5 | Aflatoxin B1 | 0 ppm and 0.5 ppm | Breast meat | Carcass yield and breast yield declined | |
6 | Aflatoxin B1 | Unknown (produced by strain ATCC 13,608) | Breast meat | Meat color L* values and cooking loss increased | |
7 | Ochratoxin A | 0.1 mg/kg BW | Breast meat | Breast yield declined | |
8 | Aflatoxins | 70.7 ± 1.3 μg/kg feed | Breast and thigh meat | Meat color a* and b* values increased | |
9 | Aflatoxin B1 | 2 ppm | Breast meat | Water holding capacity of meat declined | |
Ochratoxin A | |||||
10 | Deoxynivalenol | 0.62 mg/kg BW | Breast meat | Meat color L* values declined | |
11 | Deoxynivalenol | 10 mg/kg feed | Breast and thigh meat | Decreased micronutrients in the breast meat | |
12 | Zearalenone | 25 mg/kg BW | Breast meat | No significant changes in the total chemical composition of dry matter, crude protein, crude ether extract, and ash | |
13 | Aflatoxin B1 | 50 μg/kg BW | Breast meat | Decrease in sensory indicators and damage to the secondary structure of proteins | |
14 | Aflatoxins | 0.05 ppm | Breast meat | Meat color L* values increased, and unsaturated fatty acid content decreased | |
Fumonisin | 20 ppm |
