DANGER!   AFLATOXIN, MYCOTOXINS, MOLD & FUNGUS INCREASE IN MID-ATLANTIC
 

Production...

• Molds and fungus are common to livestock feeds�and are found in grass, hay and cereal grains.
   
• They are formed when climate conditions are favorable for growth (oxygen, high moisture, low levels of sunlight, high and moderate temperatures).
   
• Stress such as drought, poor drainage, or lack of nutrients can also be precursors to production.
   
• The growth occurs in the field, during transport, and storage. Monitoring during all these stages is critical to controlling ingestion by the horse.
   
• The advent of no-till farming is going to result in increased levels of fungus, molds, aflatoxin, and mycotoxins in the future.   Back to TOC
  
   

Plants...

• Plant material is edible fodder for these products�as they invade plant tissue and cells.
   
• Molds are contaminants of field environs, and, because they survive through the winter in the soil, seeds, and plant debris, their elimination is quite impossible.
   
• In addition to the environmental conditions already mentioned, molds enter seeds as a result of mechanical damage from insect damage, wind, hail, harvesting, and processing.   Back to TOC

Fusarium Molds...

Fusarium molds exist as different strains, and are responsible for Fusarium mycotoxins�which cause nutritional problems. Commonly produced mycotoxins from these molds are:

• DON vomitoxin
• T-2
• Zeanralenone
• Fumosin

There are many other strains in addition to these.

Destruction of these toxins cannot be accomplished by standard feed processing methods.    Back to TOC

F.D.A...

• The F.D.A. has established levels they consider to be safe in feed inclusion. This author disagrees, and does not consider measurable levels to be acceptable at all.
   
• When mycotoxin, aflatoxin levels, nationally or regionally, exceed the levels considered safe, the F.D.A. simply dispenses with their own guidelines�and accepts contaminated products.   Back to TOC
   

Aflatoxin...

• Aflatoxin and mycotoxins are formed as a by-product of fungus and mold. They are formed as a protective device, as molds are competing with other organisms for the plants� nutrients.
   
• It is important to understand that the presence or absence of mold gives no indication as to the level of aflatoxin or mycotoxins.
   
• In the complete absence of any visible mold, aflatoxin and mycotoxins  can be at such a level as to kill a horse very suddenly.   Back to TOC
   

Cross-Contamination...

• A single affected plant�introduced into a large quantity of feed processed by grinding, pellet processing, flaking, cracking, or rolling - can render several tons toxic.
   
• The �fines� or broken pieces of feed�occurring as a result of mechanical damage�are infected at a higher rate than the whole grains, because they do not have the protection of the seed covering.
   
• Most companies do very little to exclude these fragments from feeds. The general level of aflatoxin and mycotoxins is higher than if whole grains were used exclusively.   Back to TOC
   

Pellets...

• Pelleted feeds contain larger amounts of previously fragmented material, and so are potentially more lethal.
   
• The pelleting process does not reduce or eliminate these toxins.
   
• The steam introduced in the pelleting process creates an environment where there is large potential for further growth of molds, and more production of these toxins.

• The same is true for steam crimping.   Back to TOC
   

Acidosis...

Feeds are pelleted, so that:
 

• Less expensive ingredients can be utilized, and�
   
• To make them more digestible.
   
• However, they pass through the stomach, small intestine and caecum more rapidly, consequently digestion is decreased and the potential for acidosis is increased. Acidosis, or starch overload, in the hindgut is a precursor to laminitis and rhabdomyolysis (tying up).   Back to TOC

Spoilage Rate...

• I will attest to the higher spoilage rate of pelleted feeds, over whole grains. This author experienced just that, in the past, when handling national brands.
   
• Remember that, just because no mold is visible, it does not mean aflatoxin  and mycotoxins are not present.   Back to TOC
   

Effects on Health...

• The most recognized health issue known by horsemen, caused by molds, is respiratory distress as a result of tainted hay.
   
• Respiratory disease can also result from damp, dark stables � where molds can proliferate on bedding, walls, or virtually any surface.
   
• This is exacerbated by lack of proper nutrients in the diet, resulting in an inability of the respiratory organs to remove these contaminants (leading to bacterial infection).   Back to TOC

Diseases...

• Aflatoxin and mycotoxins are responsible for many health issues, ranging from acute death, to reproductive problems, bad feet, and chronic disease.
   
• Spontaneous abortion, still-birth, cancer, slow growth, low milk production, liver damage, reduced feed efficiency, colic, anemia, necrosis in the intestinal tract, and impaired immune response are some of the results from toxins in feedstuffs.   Back to TOC
   

Foals...

• Young animals are affected to a greater extent, by lower levels of these toxins.
   
• Foals not yet weaned can even be exposed through the mare�s milk.
   
• Horses� conception rates, ovulation rates, fetal implantation, development, and percentage of live births are all negatively affected. Deformed fetuses are seen because of the ability of toxins to cross placental membranes and disrupt DNA and RNA synthesis.   Back to TOC

Nervous System...

• T-2 and other toxins attack the nervous system�causing in-coordination, staggers, tremors, seizures, weakness in the legs, and muscular collapse.
   
• Feet and legs can become gangrenous. Hemorrhagic diarrhea, and profuse salivation are also seen.
   
• Because these mimic so many other conditions, they are seldom quickly or accurately diagnosed.

• ELEM (equine leuko-encephalomalacia) is a fatal disease of the central nervous system, caused by aflatoxin, whose symptoms mimic EPM (equine protozoal myelitis).
   
• Corn with as little as 10 ppm can cause this condition�presenting as depression, head pressing, circling, blindness, ataxia, and possible full neurological collapse (and actually results in the liquification of the brain).  Back to TOC
   

Storage & Testing...

• Aflatoxin and mycotoxins are unavoidable in feedstuffs�so, in any storage facility there is no such thing as �toxin free�.
   
• As feed storage conditions promote production of more molds and, toxins it is not enough to simply test incoming ingredients.
   
• Testing should also occur before bagging grains or completed feeds. Due to �hot spots� (areas of large concentrations of toxins), there is little certainty of eliminating contaminated ingredients.   Back to TOC

Binding Toxins...

• In an attempt to mitigate this contamination of feed, various clay products�which are sold as pellet binders&�are added. These are believed to bind toxins, and remove them from the horse�s intestinal tract.
   
• Even though not approved to be sold as aflatoxin binding agents, they are probably effective�to a certain degree. The amount needed for any particular batch of feed however is elusive, because of different toxin types and levels.
   
• It is important to understand this binding action does not carry over to mycotoxins.

• Other methods are employed by processors of human foods�but typically not in feed processing, because of the high cost.
   
• The most common method used to reduce toxin levels is to simply mix less contaminated products with products highly contaminated in order to mitigate contamination levels.
   
• Large companies, such as ADM, Cargill, small scientific companies and universities continue to attempt to resolve these problems.   Back to TOC
   

Open Flame Roasting...

• The patented process of open flame roasting has been in use for roughly 30 years�though mainly in the dairy, hog and poultry industries (where there are enormous financial risks to losing large numbers of animals, and endangering the human food chain).
   
• In many third world countries this process has been shown to be effective in eliminating contaminants, rendering food safe for human consumption.   
  Back to TOC
   

Killing Molds...

• Open flame roasting is efficient at killing molds and fungi � because each grain is tumbled independently through an open flame of 2600 degrees F.
   
• The grain continues to be dropped through this flame, until the appropriate internal temperature is reached (275F./oats, 265F./corn, 275F./barley, 250F./soybeans). Raising internal temperatures to these levels effectively kills salmonella, E. Coli, botulism, the protozoa responsible for �EPM�, leptospirosis, and other pathogens.   Back to TOC
   

Neutralizing Mycotoxins...

• Alfatoxin and mycotoxins are not living organisms�and so cannot be killed by the other heat processing available to feed manufactures. .
   
• However, the exposure of all surfaces of the individual grains to a temperature of 2600 F. actually melts aflatoxin and mycotoxins changing their chemical structure, and rendering them harmless.   Back to TOC
   

Digestibility...

• Raising the internal temperature of grains to this level results in complete gelatinization of the starches— making them more available to the horse for digestion.
   
• Oats are mostly digested in the stomach and small intestine. Other cereal grains are mostly digested in the large intestine � raising the likelihood of acidosis, resulting in founder. Once roasted, however, these other grains are more available for pre-caecal digestion (greatly reducing the possibility of acidosis).   Back to TOC

Other Benefits...

• Preservation of natural enzymes is also accomplished with this method—as a result of the removal of moisture from the grain, and destruction of microbials that cause enzymes to break down..
   
• The grains are transported from the roaster through a forced air cooler, on a continuous steel-mesh belt. The high velocity of air removes lighter particles, leaving only the heaviest grains; and the mesh allows additional ash (such as dirt picked up by the harvester) to drop through, eliminating indigestible debris.   Back to TOC
   

Reduced Feeding Levels...

The required feeding levels for our roasted products are typically 30-50% less. The reasons being:
 

• Removal of 10% of the moisture (bringing the level down to roughly 1-2, as opposed to the standard 12-14%—so you aren�t paying for water).
   
• Higher digestion rates, owing to changes in the starches.

• Burning of foreign plant matter.
   
• The addition of corn and soy oils, for increased energy and assurance against dust.
   
• Removal of pathogens - allowing for healthier body systems, that make more efficient use of their feed sources.
   
• Removal of dirt which can be as high as 10% by weight of any grain product.   Back to TOC

What This Means To YOU,
        and Your Horse...

• What this means to you and your horse is that— for basically the same price as you would pay for any national brand feed—your horse can not only be protected from these risks, but can benefit from getting his nutrients in a smaller ration.
   
• Why pay to put your horse at risk? Rx Roasted Feeds are safe and delicious. And are supplemented at higher levels. Try them once, and you will never go back.   Back to TOC
   

CONTACT for More Info...

Karl Donaghy
HorseSense Balanced Optimal Nutrition
4292 Belvoir Road,
Marshall, Virginia 20115
(540) 253-9987

Safe Flame Roasted Grains are available today in the Mid-Atlantic Region
Connecticut, New Jersey, Pennsylvania, Maryland, Virginia, North Carolina, South Carolina & Florida
Click below to view list of Flame Roasted Grain
DISTRIBUTORS

For Further Reading...

• Schnupp�s Grain Roasting, Summary of Roasted Corn Trial, New Bolton Center, Nov. 5 � Dec. 13, 2002.
• Mycotoxins: Risks in Plant, Animal, and Human Systems, Council for Agricultural Science and Technology, Task Force Report � January, 2003.
• Analysis comparison in situ report of RAW vs. ROASTED corn, conducted by F.A.R.M. Institute, Inc., Homer, NY � September, 2001.
• Roasted Corn for Dairy Heifers, Cunningham & Perry, Journal of Dairy Science.
• Mycotoxins and Animal Foods, Smith and Henderson, CRC Press, Inc.
• Chemical and Nutrient Content of Corn before and after Being Flame Roasted, Hamilton and Thompson, Animal Research Center, Ontario, Canada.
• Mycotoxins in Agriculture and Food Safety, Sinha and Bhatnagar, Marcel Dekker, Inc.