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Mycotoxins, being a threat to animal and human health, contribute significantly towards economic losses in the poultry sector. A liquid chromatography-mass spectrometry-based study was conducted on poultry feed samples collected from Punjab, Pakistan to evaluate the prevalence, contamination levels, and co-occurrence of multi-mycotoxins across different processed forms of the feed, types of utilities and sampling regions. All samples were found to be contaminated with aflatoxin B1 (AFB1) and fumonisin B1 (FB1). The European Commission (EC) maximum level for AFB1 in complete feedingstuffs in poultry and guidance values for FB1 and zearalenone (ZEN) were exceeded in 73%, 2%, and 14% of the contaminated samples, respectively. The corresponding median values were 39.9 µg/kg, 205 µg/kg, and 34.5 µg/kg. In addition to exceeding contamination levels, a varying co-occurrence of three to fourteen mycotoxins was observed in each of the feed samples that calls for mitigation measures to safeguard the feed and its ingredients. [ABSTRACT FROM AUTHOR]

Current study was conducted at Faculty of Animal Husbandry, University of Agriculture, Faisalabad during 2019. The objective was to determine the role of flaxseed (FS) inclusion in diet on omega-3 fatty acid composition, production performance, quality of eggs and their sensory evaluation in laying hens. Lohmann Selected Leghorn Lite (LSL) (n=192) laying hens (age=31 weeks) were selected for the study. Birds were distributed into three groups. Experimental diets had three levels (0, 5 and 10%). Total duration of the study was 10 weeks including two weeks adaptation period. Gas chromatography technique was used for fatty acids analysis of eggs. Amount of omega-3 fatty acid in eggs improved with higher level of FS while linoleic acid (omega-6), decosahexanoic acid (DHA) and ecosapentanoic acid (EPA) contents were remained unchanged. Addition of FS decreased egg production and weights of eggs. Feed conversion ratio was better in birds fed with control diet than those fed with FS. Feed intake (FI) and egg quality parameters like yolk weight, yolk percentage, albumen weight, albumen percentage, shell weight, shell percentage and shell thickness remained unchanged with dietary treatments. However, higher level of FS produced fishy smell in eggs. It was summarized that incorporation of FS in layers diet improved omega-3 fatty acids contents in eggs but decreased egg production and weight. [ABSTRACT FROM AUTHOR]