摘要
The productivity of swine farming depends on the large amount of nutrients that may contain mycotoxins.This review addresses the main smoke functions in food,its physical-chemical characteristics,metabolization,immunological factors and preventive measures.Fungal contamination can occur during virtually all stages of the development of the plant organism.The clinical results in animals are dependent on the amount of mycotoxins in their organism associated with the mycotoxin type,leading to pulmonary edema,decreased food intake and weight gain,and reduced ability to move.Pulmonary edema caused by fumonisin(FUMO)is the cause of the disease,but the definitive diagnosis is based on the observation of the lesions and the presence of FUMO in the raw materials of the diet.Prevention can be by use of additives as an adsorbent that can decrease or control existing toxins in the identified diet.It is necessary to have a careful assessment of the benefits of the more stringent prevention standards on the contamination of fumes,as well as their economic losses in the food chain.
