INHIBITORY EFFECTS OF SOME NATURAL OILS ON THE TOTAL AFLATOXIN PRODUCTION BY Aspergillus flavus IN FEED | ||||
| Journal of Animal and Poultry Production | ||||
| Article 1, Volume 29, Issue 11, November 2004, Page 6071-6081 PDF (2.96 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jappmu.2004.239426 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hala M. Gamal EI-Dein,; Azza A. Mustafa | ||||
| Department of Biological and Environmental Science, Faculty of Home Economics, AI - Azhar Unlv . | ||||
| Abstract | ||||
| This research was carried out to study the effect of some natural oils at different concentrations and storing temperature on the production of aflatoxins in the different feed stuff by Aspergillus flavus . Five different oils were tested ; lemon (Melissa officinalis ) , olive ( Olea europaea L. ) , black seed ( Nigella sativa) ,clove (Syzygium aromaticum ) and peppermint ( Mentha piperta ) at three concentrations (0.05 % . 0.1 % and 0.15 % ) were tested on sabouraud - yeast extract medium. It was found that there were no significant effect on weight either fresh or dry of the . mycelia of A . flavus but there were significant increase in production of aflatoxin at 0.1 % and 0.15 % concentrations of olive and clove oils compared with other oils . Three different feeds ( Starting. Growing and finishing) were provided with clove and olive oils at 0.1 % and 0.15 % and inoculated with concentration of 1"10-6 pores I ml of A . flavus and incubated at 25 'C , 30 'C and 35 'C for ten days. Results obtained showed that the effect of temperature was highly significant on reducing the total aflatoxin when stored at 35 'C and with 0.1 and 0.15% for olive and clove oils .. There were significant interaction among feeds, oils and their concentrations. | ||||
| Keywords | ||||
| Total aflatoxin; Lemon; Olive; Black seed; Peppermint; Clove; Feed; Temperature | ||||
|
Statistics Article View: 43 PDF Download: 131 |
||||
