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Effects of ammoniation on aflatoxins in rations fed lactating cows
Author(s) -
Mckinney John D.,
Cavanagh George C.,
Bell J. T.,
Hoversland A. S.,
Nelson D. M.,
Pearson J.,
Selkirk R. J.
Publication year - 1973
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671108
Subject(s) - aflatoxin , cottonseed meal , cottonseed , gossypol , meal , food science , chemistry , dairy cattle , zoology , biology , soybean meal , biochemistry , raw material , organic chemistry
A multifaceted cooperative research program involving industry, government and universities was initiated to determine the effects of feeding lactating dairy cows rations containing various levels of cotton‐seed and cottonseed meal that had been naturally contaminated with aflatoxins. Evidence is presented that ammoniation of aflatoxin‐contaminated cottonseed and cottonseed meal eliminates the aflatoxins, producing a product safe for feeding to ruminants. The aflatoxin M 1 content of milk samples of individual cows receiving rations containing (a) prime cottonseed meal, (b) aflatoxin contaminated meal, and (c) aflatoxin contaminated meal that had ammoniation treatment is reported. Data comparing results with (d) prime cottonseed, (e) aflatoxin contaminated seed, and (f) aflatoxin‐contaminated seed that had ammoniation treatment are also reported. None of the milk samples from cows fed ammoniated rations contained any detectable M 1 by the modified Jacobson et al. methodology used. The sensitibity of the method in this laboratory is 0.1 μg M 1 /liter of milk. Under the conditions of this study, aflatoxin M 1 levels are related to the levels of aflatoxin B 1 consumed in the diet of the cows. Conversion ratios are reported. Aflatoxin M 1 levels in the milk, relative to the time of the cows’ initial ingestion of aflatoxin B 1 , the persistence of M 1 in the milk after discontinuing ingestion of B 1 , and disappearance of M 1 under the conditions of the analytical methodology used relative to storage time and temperatures, are reported for liquid milk and for frozen milk. Milk containing the highest level of aflatoxin M 1 was treated with rennet. An 80:20 partion of aflatoxin M 1 was observed between curd and whey, respectively.