Aflatoxicosis in Dairy Cow: A Review

¹Animal Health Institute (AHI), Microbiology Research Laboratory P.O. Box 04, Sebeta, Ethiopia

²Department of Veterinary Science, College of Agriculture and Veterinary Sciences, Ambo University, P.O Box 19, Ambo, Ethiopia

*Corresponding author: Umer Abdi Ahmed, Animal Health Institute (AHI), Microbiology Research Laboratory P.O. Box 04, Sebeta, Ethiopia, Tel: +251920693033; E-mail: [email protected].

Received Date: January 08, 2024

Published Date: January 31, 2024

Citation: Ahmed UA, et al. (2024). Aflatoxicosis in Dairy Cow: A Review. Mathews J Vet Sci. 8(1):36.

Copyrights: Ahmed UA, et al. © (2024).

ABSTRACT

Aflatoxins are a group of mycotoxins which are secondary metabolites mainly produced by several fungus species. The major members are designed as B1, B2, G1 and G2. B1 and B2 fluorescence blue, while G1 and G2 fluorescence green. In some animal species in dairy cattle, aflatoxin B1 and B2 are partially metabolized to the hydroxylase derivate namely M1 and M2, respectively. Aflatoxins P1 are a urinary metabolite of B1 in monkeys. All aflatoxins absorb ultraviolet light in the range of a characteristic used in prelimanitary identification. Aflatoxicosis is primarily a hepatic disease. The susceptibility of individual animal to aflatoxins varies considerably depending on species, age, sex and nutrition. In fact aflatoxins cause liver damage, decrease milk and egg production, recent infection as results of immunity suppression. The growth of toxigenic molds and elaboration of the toxin occurs if the moisture conditions are ideal following harvest and storage, in domestic animal and human throughout the world. The occurrence of aflatoxins is influenced by certain environment factors; hence the extent of contamination will vary with geographic location, agricultural and agronomic practice, and the susceptibility of commodities to fungal invasion during pre-harvest, storage, and processing periods.

Keywords: Aflatoxin, Contamination, Lethal Dose, Ultraviolet, Carcinogen.