Fresh sorghum seedlings, corn seedlings, and fresh flax leaves contain cyanogenic glycosides. After being piled, moldy, or frost-dried, cyanogenic glucosides are hydrolyzed to release highly toxic hydrocyanic acid due to special enzymes in the plant. . The regenerated seedlings harvested after corn and sorghum are more harmful after frost. Hydrocyanic acid can cause pig poisoning even if its content is small.
The sprouted potato, its green stems and leaves, and its outer husks, especially the embryos, contain solanine, which is the highest content in the germ of the potato husk and in the epidermis that is exposed to sunlight. Solanine can stimulate the inflammation of the intestinal mucosa, and after entering the blood, it can damage the medulla and spinal cord and produce toxic paralysis. The use of potato germs as feed, germinating, partially rotted, or greenish potatoes in production should be carried out by first cutting away the germ, green skin, and rotten parts, and then washing and cooking them.
Raw soybeans and soybean cake beans contain antitrypsin, saponin, urease, etc., affect the feed's palatability and digestibility, or even cause diarrhea, affect weight gain, so the soybean cake should be cooked Hey.
The free gossypol content of non-detoxified cotton kernel cake and fresh cotton leaf fed pigs shall not exceed 0.04%, and the maximum tolerable amount of free gossypol in the diet of pigs shall be 0.01%. The ground cake is steamed and fried for a short time or only fried and not steamed, and the free gossypol is less damaged. The content of gossypol in the cake is often as high as 0.2% to 0.3%. This kind of cake must be equal to the free gossypol in the diet. The ferrous sulfate can be fed. Fresh cotton leaves that are not detoxified feed 3 kg per day to the pigs, and piglets can be poisoned by 1.5 kg.
The spoiled peanut cake peanut cake is most likely to be infected with Aspergillus flavus during storage and produce aflatoxin. Once the peanut cakes produce aflatoxins, they do not eliminate the toxicity even after cooking.
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