Factors influencing antifungal activity of gentian violet in poultry feed and ingredients

Abstract

The inhibition of fungal activity in poultry feed and ingredients by gentian violet was investigated by measuring respiratory CO2 liberated into the headspace gas above samples of feed and ingredients. Inhibition by gentian violet depended on 1) the lot of corn meal, 2) the concentration of gentian violet, 3) the moisture of the substrate, 4) time of incubation, 5) particle sizes of corn meal and gentian violet, and 6) temperature of a short heating episode mimicking the feed-pelleting process. These same factors were reported earlier to control and limit the activity of organic acid mold inhibitors. These results imply that differences between gentian violet and other mold inhibitors used in poultry feed are quantitative rather than qualitative.