Mycotoxins
Ask about mycotoxins on the grains, then most pigeon fanciers shrug their shoulders, although these toxic metabolites of mould are more dangerous than the above mentioned aflatoxins. It is not the mould that is dangerous but the metabolites (mycotoxins) that are dangerous. It has been shown that it is becoming one of the biggest problems in agriculture. Mycotoxins are formed on grains such as, wheat, barley and corn, but also in peanuts and other nuts. Last May there was a worldwide conference in Noordwijk that discussed the problem. Europe has defined limits on the maximum content of aflatoxins in nuts, dried fruits and grains. Also there were maximum allowable amounts for deoxynivalenol (DON) formulated, along with legal standards for aflatoxins.
No Answer
The biggest problem is that there has been no solution found to the growing problem. Despite all attempts, no company worldwide has managed to come up with a product that will kill mycotoxins. Even heating them to 200 C and the extruding of feed didn’t kill the mould. The distribution on grains can be very uneven. There could be parts of the corn where there is only 1 of 1,000 grains infected. The one grain could be infected with 1 million ppb mycotoxins. It is therefore imported to take a large enough sample for inspection. Too small a sampling can lead to misleading results, with the unwanted consequences. This is how some grains can be unjustly passed or rejected.
More than four hundred mycotoxins are known. Mould growth and the productions of mycotoxins can take place in the field (on the plant), during harvest, processing, transportation and during storage. The last few years the mycotoxins have received more attention. It is probable that the reason for the increase in mycotoxin presence is that today more home grown grains and corn are being fed. How, and under which conditions mycotoxins are produced is not precisely known. Certain types are produced in colder climates with damp weather. There is a possibility that (dirty) rainwater plays a role in their production.
The fact that you can see mould on feed does not automatically mean that mycotoxins have been formed. On the other hand there is no guarantee that the feed is free of mycotoxins if you cannot see mould or fungi.
The phenomenon of mycotoxin poisoning has been known since the Middle Ages. The high degrees of toxicity have only been known since 1960. The degree of toxicity depends on thetype of mycotoxin. To date the following toxic effects of mycotoxins on man and animals are known:
• causes skin and liver cancers
• causes lung and brain disorders
• causes genetic mutation
• cause various types of deformities
•causes kidney poisoning
• attack the nervous system and the immune system
•causes sterility • hormonal disturbances and diarrhoea
Our racing pigeons can also be affected by the mycotoxin Fumanisine. Fumanisine is found mainly on corn. Besides the primary infection there can also be a secondary infection.
Different multinationals concerned with food production, as mentioned earlier, have for many years researched methods to rid the feeds and food of mycotoxins. Up to the present time little progress has been made. As far as I know there are only two companies that have developed a product that will not kill mycotoxins but neutralize their bad effects. Since May 2001 this revolutionary (natural) product can be added to animal feeds, in order to inactivate the mycotoxins. Tests of the product seem to have been successful. Possibly these products will in the future will make it possible that the known mycotoxins in the feed will no longer do any damage to our racing pigeons. We have to keep in mind that the liver has to break down more and more toxic products and that it has to work harder and harder, more and harder work than was ever intended in the evolution of the liver.
Fear
The question is, do we have to be fearful when we feed peanuts to our pigeons? In the first place we have the assurance that the peanuts have been tested for metabolites. Infection rates above the minimum standards not allowed into the EU. On the other hand moulds can develop if they are stored in damp conditions. A peanut should be white inside and it should not have spots on it. The peanut should be crisp and not tough. When you eat one there should not be a long lasting aftertaste. If any of these are the case than the peanuts should not be fed to the racing pigeons. If the peanuts are nice and white, taste good, are not wrinkled and are crisp, then don’t worry. These peanuts are a welcome high-fat (and easily digestible) feed for our racing pigeons.
