MycoGuard properties

Properties of different mycotoxins

Properties of different mycotoxins

  • Mycotoxins are naturally occurring substances produced by fungi
  • They can be found in raw materials - both before and after harvest - and in animal feed
  • Mycotoxins pose a serious health threat to animals
  • Their molecular structure, size and polarity are key factors
  • Negative effects range from acute poisoning to longer term impact resulting in reduced health and productivity
  • The most common mycotoxins that affect livestock include aflatoxins, ochratoxins, fumonisins, zearalenones and deoxynivalenol

Main characteristics


  • Fungi: Aspergillus spp. (most common A. flavus)
  • Occurrence: Peanuts, nuts, corn, cotton seed and other cereals
  • Conditions: Field or storage as long as moisture and temperature are consistently high (>21 º C)
  • Sensitivity: Poultry, dairy, pigs and aqua


  • Fungi: Fusarium spp. (most common in F. graminearum and F. cerealis)
  • Occurrence Corn, wheat, barley, oats, rice and sorghum
  • Conditions: Moisture during storage of crops from tropical and temperate regions
  • Sensitivity: Pigs and ruminants


  • Fungi: Aspergillus and Penicillum
  • Occurrence: Cereals and grains, wheat, barley, oats, corn, rice and rapeseed
  • Conditions: Usually grows on crops pre-harvest
  • Sensitivity: Pigs and poultry (rumen degradation)


  • Fungi: Fusarium (most common F. sporotrichioides)
  • Occurrence: Corn, wheat, rye, oats and barley
  • Conditions: Field mycotoxins occurring at temperatures between 0 – 32º C combined with moisture
  • Sensitivity: Poultry


  • Fungi: Fusarium spp. (most common is F. verticillioides)
  • Occurrence: Corn, wheat, rice, sorghum
  • Conditions: Field mycotoxins
  • Sensitivity: Pigs, poultry and ruminants