Fungal inhibitor, fungicide
Livestock and poultry farming suffer significant losses as a result of fungi entering the animal's body with feed. Currently, more than 300 mycotoxins are known. Their negative effect is expressed in the following: the amount of feed consumption decreases, the nutritional value of the product deteriorates, a negative effect is formed on the secretion of endocrine glands, and immunity weakens.
The following conditions promote the growth of fungi:
- Moisture. Moisture content above 13-14% or high relative humidity. Humidity is the most important factor determining mold growth. If the moisture content drops below 12%, mold stops growing, but its spores are not killed. Small changes in the relative humidity of the atmosphere can quickly raise the moisture content of feed above a «safe» level. Therefore, a mold inhibitor is necessary for the storage of feed and grain;
- Temperature. Microorganisms that cause food spoilage can grow in a wide range of temperatures, from 0°C to 49°C. The optimum temperature range for mold is 21°C to 33°C, and fungi of the genus Fusarium grow well at temperatures around 10°C;
- Grain damage. Intact grain has a natural protective coating that prevents it from spoiling. However, crushed or insect-damaged grains provide favorable conditions for the germination of various microorganisms;
- Drought. Grain grown during drought is more likely to be damaged by birds and insects. This contributes to the contamination of the fields with mold spores and other harmful microorganisms. Analyses of grain samples show that in dry years the content of molds and their toxins is higher.
How to protect yourself from fungi?
To solve this problem, fungal inhibitors, fungicides, are used. These are feed additives that are mixtures of organic acids (benzoic, propionic, sorbic, etc.) and their salts, which are designed to prevent the damage of feed raw materials and compound feeds by mold fungi. Treatment of feed before storage with fungal inhibitors allows to increase the shelf life, improve nutritional value and taste, and prevents caking of feed.