STUDY EFFECTS OF MOLD INFECTION ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF CEREAL COMPONENTS FOR THE PRODUCTION OF COMPOUND FEED

Antoaneta Valcheva

Abstract: Were conducted laboratory studies on changes in chemical composition during storage of maize and wheat infected with pure cultures of molds of the genera: Fusarium, Aspergillus and Penicillium. Most active in change of the grain ingredients are mold storage - Aspergillus flavus and Penicillium specias. In both cultures tend to reduce the crude fat content, it is most significant for infected samples with Penicillium specias- by about 1% for wheat and 1.5 percent for maize. Crude protein is increased in infected wheat by about 11% and for maize by 1%. Fiber also increased by around 2.5 percent in wheat, while corn unchanged

Keywords: change; chemical composition; maize; mold; wheat

Date published: 2023-03-06