A COMPARATIVE INVESTIGATION ON EGG YOLK TOTAL ANTIOXIDANT CAPASITY RELATIVITIES TO MYCOTOXINS AFLATOXINS

Abstract

Mycotoxins, along with other fungal metabolites such as antibiotics, alkaloids, etc., are compounds that are produced by fungal cells in the final stages of filamentous fungal growth. Among mycotoxins, aflatoxins are known as the most well-known mycotoxins due to reasons such as their relatively long history of widespread use in experimental and abundant research in nature). Samples were performed by the test kit and the ELISA reader according to the kit instructions. Finally, the collected data were analyzed using SPSS software and descriptive statistics (contamination ratio, mean and standard deviation) and one-way analysis of variance. In the amount of aflatoxin in all egg yolk samples of the studied brands, the minimum value was 0.000ppb and the maximum was 229.44 ppb in the p / p analysis and also the minimum value was 0.000ppb and the maximum was 259.78 in the Cub analysis. The levels of mycotoxins in the present study were in the range of natural presence of this toxin in the maximum acceptable amount of 500 ppb infected in the country. Therefore, the transfer of mycotoxin metabolites to eggs has been possible, and therefore control of mycotoxin contamination in laying hen diets is recommended to avoid the presence of mycotoxins in eggs intended for human consumption.