Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues


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KANBUR M. , LİMAN B. C. , ERASLAN G. , Baydan E., Dinc E., KARABACAK M.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.20, ss.487-492, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 20 Konu: 4
  • Basım Tarihi: 2014
  • Doi Numarası: 10.9775/kvfd.2013.10220
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Sayfa Sayıları: ss.487-492

Özet

This study was conducted to determine the effects frying, boiling and freezing processes on the levels of sulfachlorpyridazine (SCP) and trimethoprim (TMP) in broiler chest meat and liver. Male broiler chicks were assigned to two groups as control and treatment groups. Animals were fed on commercial diet not containing SCP and TMP for 35 days. At 30th day, experimental group received suspensions of SCP-TMP mixture (30 mg/kg SCP and 6 mg/kg TMP) via craw by gavage once daily for 5 days. At the end of 35th day, the chickens were sacrified and right chest tissue and the liver were taken out. A portion of the tissues were stored in -20 degrees C freezer for 30 and 45 days. After sacrifiying, the raw tissues were exposed to frying and boiling processes. SCP and TMP analysis of tissues were performed by HPLC-DAD detector and reverse phase column. In conclusion, it has been determined that boiled and grilled processes caused a reduction of SCP and TMP residues at different rates in broiler tissues; while storing in the deep freezer did not cause a significant change on SCP and TMP residues.