Effects of Ethanol Extracts of <i>Origanum vulgare</i> and <i>Thymus vulgaris</i> on the Mycotoxin Concentrations and the Hygienic Quality of Maize (<i>Zea mays</i> L.) Silage
Gintarė Vaičiulienė,
Bronius Bakutis,
Jurgita Jovaišienė,
Rimvydas Falkauskas,
Gediminas Gerulis,
Elena Bartkienė,
Dovilė Klupšaitė,
Jolita Klementavičiūtė,
Violeta Baliukonienė
Affiliations
Gintarė Vaičiulienė
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Bronius Bakutis
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Jurgita Jovaišienė
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Rimvydas Falkauskas
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Gediminas Gerulis
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Elena Bartkienė
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Dovilė Klupšaitė
Institute of Animal Rearing Technologies, Faculty of Animal Science, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Jolita Klementavičiūtė
Institute of Animal Rearing Technologies, Faculty of Animal Science, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Violeta Baliukonienė
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
The aim of this study was to assess the usefulness of oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) extracts to decrease mycotoxin contents and improve the hygienic quality of maize (Zea mays L.) silage. Under laboratory conditions, maize silage samples were fermented with oregano (OE), thyme (TE), oregano and thyme mixture (MIX), and two commercial inoculants. After 90 days of fermentation, silos were opened and silage samples were taken for evaluation of mycotoxin concentrations and for hygienic quality analysis: assessment of fermentation parameters, the content of biogenic amines, and microbiological status. It was determined that the mycotoxin concentrations decreased differentially: ochratoxin A concentration was below the detection limit after treatment with the TE and MIX extracts, the lowest zearalenone and deoxynivalenol concentrations were achieved with the OE extract treatment, T-2 toxin concentration was significantly lower after treatment with the TE extract, and HT-2 toxin concentration was lower after treatment with the MIX extract. The lowest content of biogenic amines in maize silage was established with the MIX extract. Concerning the silage hygienic quality, the best results of fermentation parameters and microbiological status were also achieved with the MIX extract. The present study indicated that oregano and thyme herbal plant extracts can be used to decrease mycotoxin concentrations and improve the hygienic quality of maize silage.
