Ochratoxicosis in White Leghorn hens

Area of Science:

• Animal Science
• Toxicology
• Food Safety

Background:

• Ochratoxin A (OA) is a mycotoxin commonly found in poultry feed ingredients.
• Contaminated feed poses a risk to poultry health and potentially to consumers through residues.

Purpose of the Study:

• To investigate the effects of dietary ochratoxin A (OA) on laying hens.
• To determine OA residue persistence in edible tissues after withdrawal.

Main Methods:

• White Leghorn hens were fed diets containing 0, 0.5, 1, or 4 ppm OA.
• Egg production, feed consumption, body weight, fertility, hatchability, prothrombin time, and serum proteins were monitored.
• Tissue residue analysis was performed after feed withdrawal.

Main Results:

• Egg production, feed consumption, egg weight, and body weight decreased with increasing OA levels.
• Fertility and hatchability remained unaffected.
• Prothrombin time increased, and total serum proteins decreased at higher OA doses.
• OA residues cleared from muscle within 24 hours but persisted in liver and kidney for over 48 hours.

Conclusions:

• Dietary ochratoxin A negatively affects laying hen performance and physiological parameters.
• OA residues can persist in poultry tissues, particularly liver and kidney, necessitating careful feed monitoring.