Reduction of Aflatoxin B1 Residues in Meat and Organs of Broiler
Chickens by Lactic Acid Bacteria
M AL-Ruwaili1,
NI Alkhalaileh2, SM Herzallah2*, A Rawashdeh2,
A Fataftah3 and R Holley4
1Aljouf University, College of
Applied Medical Science, Clinical Lab. Science, B.O. 2014, Skaka,
KSA 2Department
of Nutrition and Food Science, Mu’tah University, Karak, Jordan 3Department
of Animal Production, The University of Jordan, Amman, Jordan 4Department
of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2,
Canada *Corresponding author: saqermay30@yahoo.com
Abstract
Aflatoxin B1 (AFB1) contamination of animal feed
and food including meat and dairy products, even at very low, ppb, levels can
adversely affect human and animal health. This study assessed the effect of
yogurt whey addition at 5% to the drinking water of broiler chickens fed
AFB1-contaminated diets on the resulting AFB1 residues in organs (liver,
kidney), and meat (breast, leg). Groups that received whey in their drinking
water showed reductions in AFB1 of 55.46% (1.19 to 0.43 ng/g), 37.68% (0.69 to
0.53 ng/g), and 59.35% (28.81 to 11.71 ng/g) in leg and breast, respectively, at
the end of week 6. The concentration of AFB1 in liver, kidney, and gizzard was
reduced by 60.68 % (1.88 to 0.74 ng/g), 60.64% (2.06 to 0.81 ng/g), and 52.73%
(1.10 to 0.52 ng/g), respectively, at week 6 compared to those without whey
addition. It is suggested that aflatoxin B1 was biodegraded by the lactic acid
bacteria (LAB) in yogurt whey, which included Lactobacillusbulgaricus,
Streptococcus thermophilus and Lactobacillus lactis when whey was
added to poultry drinking water.
To Cite This Article:
AL-Ruwaili M,
Alkhalaileh NI, Herzallah SM, Rawashdeh A, Fataftah A and Holley R, 2018.
Reduction of aflatoxin b1 residues in meat and organs of broiler chickens by
lactic acid bacteria. Pak Vet J, 38(3): 325-328. http://dx.doi.org/10.29261/pakvetj/2018.064