Mycotoxins in Grain – A Silent Threat to Dairy Cows’ Health and Feed Quality
Mycotoxins are toxic chemical compounds produced by mold fungi, mainly from the genera Fusarium, Aspergillus, and Penicillium. They most commonly appear in grains that have been exposed to moisture and heat—both during the growing season and during storage.
In dairy cows especially, the presence of mycotoxins can lead to:
• reduced appetite and decreased milk production,
• digestive problems and diarrhea,
• weakened immunity and greater susceptibility to infections,
• reproductive disorders (irregular estrus cycles, miscarriages, reduced fertility),
• overload of the liver and kidneys, which must metabolize the toxins.
What can be done?
Drying and Storage:
Grain should be dried immediately after harvest to a moisture level of ≤14% (for short-term storage) or ≤13% (for long-term storage). Storing at low temperatures (5–13°C) and ensuring good ventilation helps limit mold growth.
Moisture Measurement:
• after harvest (to assess drying needs),
• after drying (to confirm safe levels),
• regularly during storage (once a week for the first 2 months, then every 2–4 weeks),
• after any significant weather changes.
Storage Cleanliness and Hygiene:
• removing damaged grain,
• cleaning silos and equipment between batches,
• controlling insects, which introduce moisture and damage grain,
• inspecting buildings, sealing gaps, maintaining ventilation systems.
Chemical Protection:
• using fungicides and mold inhibitors,
• adding mycotoxin binders to feed.
How to Detect Mycotoxins?
• Strip tests (lateral flow tests): quick, inexpensive, and easy to use on the farm.
• ELISA tests: accurate and suitable for testing multiple samples.
• Instrumental analysis: the most precise method, used in poisoning diagnostics and quality control.
Good storage management and rapid response to changing conditions can significantly minimize the risk of mycotoxin contamination.
