title: Monitoring the preventive effect of hydrogen peroxide and gamma-radiation of aflatoxicosis in growing rabbits and the effect of cooking on aflatoxin residues.
abstract: The objective of the present study was the prevention of aflatoxicosis of growing rabbits fed aflatoxin (AF)-contaminated diet (833 microg of aflatoxins/kg) using 5% hydrogen peroxide (H2O2) and gamma-radiation at a dose level of 500 krad (5 kGy) and fed to growing rabbits. A total of 24 New Zealand white rabbits were divided into three groups. The experimental diets included AF-contaminated diet; AF-decontaminated diet, and AF-free diet (control). The obtained data showed significant reduction (p < 0.05) in live body weight and body weight gain of rabbits that fed on AF-contaminated diet as well as AF-decontaminated diet relative to control. There were no differences in feed consumption among the three groups; feed efficiency reduced significantly for AF-contaminated and AF-decontaminated groups. Mortality percentage was 25% for AF-contaminated and AF-decontaminated groups. Relative weight of the liver increased in animals fed AF-contaminated and AF-decontaminated diets, whereas the relative weight of kidneys decreased for both. There was no difference in total protein, but the levels of albumin and globulin were altered in rabbits receiving AF-contaminated diet. Serum enzymes (alanine amino transferase and aspartate amino transferase) activity increased significantly in rabbits that received AF-contaminated as well as AF-decontaminated diets. Histopathological examination revealed particularly alteration in liver and kidneys of rabbits fed AF-decontaminated diet. Results showed that the percentage of aflatoxin reduction ranged between 67 and 80% in boiled liver and between 79 and 90.5% in fried liver, whereas complete reduction in AF was found after boiling followed by frying. These findings indicate that the use of H2O2 and gamma-radiation for the destruction of aflatoxins in contaminated diet induces adverse effects in the animals.
authors.affiliation: Food Technology and Dairy Department, National Research Center, Dokki, Cairo, Egypt.
authors.forename: K M
authors.initials: KM
authors.lastname: Soliman
authors.forename: A A
authors.initials: AA
authors.lastname: El-Faramawy
authors.forename: S M
authors.initials: SM
authors.lastname: Zakaria
authors.forename: S H
authors.initials: SH
authors.lastname: Mekkawy
mesh_terms: D000348:Aflatoxins / Q000494:pharmacology*; D000821:Animal Feed / Q000633:toxicity*; D000818:Animals; D001835:Body Weight; D003666:Decontamination; D005506:Food Contamination; D005720:Gamma Rays / Q000009:adverse effects; D006861:Hydrogen Peroxide / Q000009:adverse effects; D007150:Immunohistochemistry; D007668:Kidney / Q000473:pathology; D008099:Liver / Q000473:pathology; D009929:Organ Size; D011817:Rabbits; D015430:Weight Gain
chemical_list: D000348:Aflatoxins; D006861:Hydrogen Peroxide