A student at North-West University found that when a by-product of oyster mushrooms is added to poultry feed, it significantly improves egg, meat and bone quality, while at the same time combating toxic aflatoxins.
By Joanie Bergh, journalist at African Farming and Landbouweekblad
Dineo Majoang, who completed the study as part of her MSc degree in zoology, believes it offers a sustainable solution for poultry farming. Her thesis investigated the potential use of a by-product of oyster mushroom cultivation as a poultry feed additive to mitigate the adverse effects of aflatoxins. Her research revealed that while high levels of organic mushroom substrate in feed exacerbated some physiological effects, a modest 2% inclusion actually improved egg, meat and bone quality.
According to her, this finding could pave the way for affordable, environmentally friendly alternatives to poultry feed that can help farmers improve productivity and reduce costs.
Majoang says the production and health of laying hens, as well as the quality of their products, are threatened by the presence of mycotoxin fungal metabolites such as aflatoxin in important dietary ingredients, including maize and oilseed cakes.
She argues that there is a need for new solutions to combat aflatoxicosis in birds. “My study looked at how adding used oyster mushroom substrate to poultry feed can help reduce the toxic effects of aflatoxin. “At the same time, the cultivation of oyster mushrooms (Pleurotus ostreatus) has increased globally due to their ability to grow across a wide range of temperatures and utilise various agriculture-based residues.”
Also read: App helps poultry farmers to get feed mixes right
Oyster mushrooms have special enzymes that can break down tough plant material as well as harmful toxins such as aflatoxins. These enzymes work by altering the chemical structure of the aflatoxins, making them less harmful, Majoang explains. This is done by opening toxic molecules and transforming them into safer compounds that are easier to remove or neutralise. This natural process helps reduce dangerous toxins in food and animal feed.
She believes the addition of used mushroom substrate can lead to improved health and productivity in laying hens, as well as a reduction in aflatoxicosis, which can result in better egg production, increased egg and meat quality, and a lower mortality rate. “It also improves food safety by lowering aflatoxin residues in eggs and poultry products, which reduces health risks for consumers,” says Majoang.
“Economically, reducing losses caused by aflatoxicosis can increase profitability for poultry farmers and the industry as a whole. In addition, used mushroom substrate is a sustainable, readily available and environmentally friendly alternative to synthetic feed additives.”
Also read:
Feed your birds well to keep them healthy
AI tool helps Africa combat aflatoxin threat in maize
Boosting broiler body weight: Expert strategies for better growth
Essential strategies for successful broiler production
