Identification of Alternaria spp. in stored wheat grain and its toxicological effects on broiler chicken nutrition

Abstract: Stored wheat grain is susceptible to contamination by Alternaria spp., a genus of
fungi known for producing mycotoxins such as alternariol (AOH), alternariol monomethyl
ether (AME), and tenuazonic acid (TA). These Alternaria toxins are harmful secondary
metabolites that can enter the food chain, posing significant health risks. Identifying Alternaria spp. in stored wheat grain is crucial to prevent these toxins from affecting animal and human health. In broiler chickens, particularly during their early stages of development, exposure to Alternaria toxins can lead to reduced feed intake, poor weight gain, immunosuppression, and increased susceptibility to diseases. These negative effects not only compromise animal welfare but also result in economic losses due to decreased growth performance and higher veterinary costs. Understanding the presence and impact of Alternaria spp. in stored wheat grain is essential for developing strategies to safeguard both animal health and food safety. Having in mind all aforementioned the aim of this research was the visual characterization and investigating the effects of Alternaria spp. contaminated wheat grains in the starter stage of broilers nutrition on oxidative stress, e. g., alanine aminotransferase (ALT), and aspartate aminotransferase (AST) concentration in blood serum influenced by Alternaria spp. presence in complete feed.