Effects of ammoniation on aflatoxins in rations fed lactating cows

Abstract

A multifaceted cooperative research program involving industry, government and universities was initiated to determine the effects of feeding lactating dairy cows rations containing various levels of cotton‐seed and cottonseed meal that had been naturally contaminated with aflatoxins. Evidence is presented that ammoniation of aflatoxin‐contaminated cottonseed and cottonseed meal eliminates the aflatoxins, producing a product safe for feeding to ruminants. The aflatoxin M1 content of milk samples of individual cows receiving rations containing (a) prime cottonseed meal, (b) aflatoxin contaminated meal, and (c) aflatoxin contaminated meal that had ammoniation treatment is reported. Data comparing results with (d) prime cottonseed, (e) aflatoxin contaminated seed, and (f) aflatoxin‐contaminated seed that had ammoniation treatment are also reported. None of the milk samples from cows fed ammoniated rations contained any detectable M1 by the modified Jacobson et al. methodology used. The sensitibity of the method in this laboratory is 0.1 μg M1/liter of milk. Under the conditions of this study, aflatoxin M1 levels are related to the levels of aflatoxin B1 consumed in the diet of the cows. Conversion ratios are reported. Aflatoxin M1 levels in the milk, relative to the time of the cows’ initial ingestion of aflatoxin B1, the persistence of M1 in the milk after discontinuing ingestion of B1, and disappearance of M1 under the conditions of the analytical methodology used relative to storage time and temperatures, are reported for liquid milk and for frozen milk. Milk containing the highest level of aflatoxin M1 was treated with rennet. An 80:20 partion of aflatoxin M1 was observed between curd and whey, respectively.

Determination of aflatoxin M1 in ewe's milk samples and the produced curd and Feta cheese

“…Purchase, Steyn, Rinsma, and Tustin (1972) found that pasteurization of milk (at 62°C for 30 min) reduces the AFM 1 content by 32%. About 40% of the toxin was disappeared after 4 days and about 80% after 6 days storage at 0°C (McKinney et al, 1973). Also, a 34% decrease in AFM 1 content in milk after 2 weeks at 21°C storage was reported (Heimbecher, Jorgensen, & Price, 1988).…”

CRESCIMENTO E PRODUÇÃO DE AFLATOXINAS POR Aspergillus flavus E Aspergillus parasiticus

“…EGMOND (8) estudou leite naturalmente contaminado, submetido à esterilização e à pasteurização, não observando redução na concentração de AFM1. Resultado idêntico foi obtido por STOLOFF et al (41) (22).…”

A Review of Aflatoxin M1, Milk, and Milk Products

“…et al (2000, and Huseyin Oruc et al (2007), respectively. In contrast, others reported that most of AFM 1 was with curd: ranging from 66% to 72%, from 73% to 77%, 80%, 100%, and 59.1% according to Marshaley et al (1986), El Deeb et al (1992, Mckinney et al (1973), Allcroft and Carnaghan (1963), and Deveci (2007), respectively. Kaniou-Grigoriadou et al (2005) observed that enrichment factor in the production of Feta cheese made from naturally contaminated milk ranged between 4.3 and 5.6.…”

“…They observed that detectable AFM 1 decreased by 11 to 25% after 3 days at 5ºC, 40% after 4 days at 0ºC, and 80% after 6 days at 0ºC. Whereas, McKinney et al (1973) revealed that freezing at -18ºC for 30 days resulted in an apparent loss of 14%, with 85% lost after 53 days. Stoloff et al (1981) suggested less degradation of AFM 1 at -18ºC with insignificant loss after 53 days.…”

“…The use of powdered milk contaminated with AFM1 for cheese production Contrasting data have been reported on the influence of cheese preparation on AFM 1 recovery. Studies performed in the early years showed variable losses of AFM 1 during cheese production: 65%, 47%, <20% and <15% according to Purchase et al (1972), McKinney et al (1973, Grant and Carlson (1971) and Stubblefield and Shannon (1974), respectively. In contrast, later investigations of several authors (Brackett and Marth, 1982b;Brackett and Marth, 1982c;Munksgaard et al, 1987;Van Egmond and Paulsch, 1986;Bakirci, 2001, Govaris et al 2001Deveci, 2007) reported increases in AFM 1 concentration in cheese as a function of cheese type, technologies, and the amount of water eliminated during processing.…”