Rye is a member of the wheat family, although with lower energy content, and is closely related to barley.
It also thrives in North America: Canada, United States; South America: Argentina, Brazil; Asia: Turkey, Kazakhstan, and north of China.
Use of Rye has certain disadvantages:
- Low palatability
- Contains Pentosans that interfere with digestion Rye is easily contaminated with Claviceps Purpurea.
- Fresh and humid climate in which Rye flourishes is also very favorable for the growth of this fungus, also called ergot.
The toxins produced by ergot are alkaloids, of which the most important are ergotamine, ergometrine, ergocristine, ergosine, ergocryptinine (which is a mixture of α and β isomers), ergocornin, and epimers.
Raw materials and compound feed containing unground cereals. Limit: 1000ppm