Chloroanisoles as a cause of musty taint in chickens and their microbiological formation from chlorophenols in broiler house litters

Abstract

Abstract The cause and origin of musty taint in chicken from broiler systems has been established as 2,3,4,6‐tetrachloroanisole formed by microbial methylation of 2,3,4,6‐tetrachlorophenol present as a wood preservative on shavings used as litter. At least three of the fungi found in poultry litter ( Scopulariopsis brevicaulis , Aspergillus sydowi and Penicillium crustosum ) can effect this methylation. 2,3,4,6‐Tetrachloroanisole formed in the litter was taken up by the chickens. The levels in various chicken tissues and factors affecting uptake and loss have been investigated.