Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues

LİMAN B. C., KANBUR M., ERASLAN G., BAYDAN E., DİNÇ E., Karabacak M.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.62, sa.1, ss.13-16, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1501/vetfak_0000002651
  • Dergi Adı: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.13-16
  • Anahtar Kelimeler: Breast meat, broiler, cooking, freezing, liver, sulfamethazine, BREAM SPARUS-AURATA, SULFONAMIDE RESIDUES, TRIMETHOPRIM, MUSCLE, SULFAQUINOXALINE, SULFADIMETHOXINE, SULFADIAZINE, ANTIBIOTICS, ORMETOPRIM, CHICKEN
  • Ankara Üniversitesi Adresli: Evet

Özet

This study was conducted to investigate the effects of frying, boiling and freezing processes on sulfamethazine (SMZ) residues in chick breast meat and liver. Chicks were fed with feed not containing sulfonamide residues for 30 days. After 30 days, the suspensions of SMZ (110 mg/kg) were given to 10 chicken by gavage to craw once daily for 5 days. After 35 day, all animals were slaughtered and their breast meat and liver were taken. The part of the tissues were stored in -20 degrees C freezer for 30 and 45 days. The levels of SMZ in raw, grilled and boiled and freezed tissues were determined by HPLC-DAD detector. As a result of the study, it has been determined that, boiling and grilling processes reduced the residues of SMZ at different rates in broiler tissues; storing in the deep freezer did not cause significant changes on drug residues.