A FUSARIOTOXINS IN FEED OF DAIRY COWS AND CARRY-OVER TO MILK AND IMPACT ON RAW MILK QUALITATIVE INDICATORS

  • Rimvydas Falkauskas PhD student
  • Violeta Baliukonienė
  • Bronius Bakutis
  • Jurgita Jovaišienė
Keywords: deoksinivalenol, feed, milk, zearalenone

Abstract

The research aims of this study were to determine and to evaluate the effect of feed contaminated with different concentrations of fusariotoxins (zearalenone (ZEA), deoxynivalenol (DON) on the quality of milk investigate concentration zearalenone in cow milk samples. Feed and milk samples were collected from dairy farms which were the high Total Bacterial Count (TBC) and Somatic Cell Count (SCC) in milk. Feed samples were tested by TLC (Romer Labs methods). The zearalenone (ZEA) in the milk was measured by ELISA test, RIDASCREEN® Zearalenon (R-Biopharm AG). The milk qualitative indicators testing was conducted by public enterprise „Pieno tyrimai“ (Lithuania). From 12 dairy cow farms, which have high TBC and SCC, were selected feed samples for detection of fusariotoxins. Average ZEA concentration in feed was 496.25±51 µg/kg (p<0.05), DON average concentration in feed was 65.31±12 µg/kg (p<0.05). Higher amount TBC in milk samples were in those farms where was detection ZEA and DON concentration. As a result, we can assume that the higher TBC in milk samples than 221±20 thous. CFU/ml was find in farms where in feed samples was detected the higher ZEA concentration than 700±50 µg/kg (p<0.05). The highest levels than 650±42 of SCC in milk were found when the feed samples were contaminated ZEA - 700±50 µg/kg (p<0.05) and more. It can also be observed that the higher the ZEA concentration in the sample is, the higher the amount of SCC follows. Comparing concentration ZEA in feed and in milk established percent from 0.01 to 0.31 % (p<0.05). The highest levels of SCC and TBC were found in samples with high concentrations of ZEA. In 16 % milk samples we detected ZEA, concentration was from 0.08 µg/l to 0.4 µg/l.

 

Published
2019-12-29
Section
Agro-innovations and Food Technologies