No abstract

This study examined the pharmacokinetics and bioavailability of oxolinic acid (OA) in black tiger shrimp Penaeus monodon Fabricius, in brackish water (salinity 10 g L À 1 ) at 28^29 1C, after intra-sinus (10 mg kg À1 ) and oral (50 mg kg À1 ) administration and also investigated the net changes of OA residues in the shrimp after cooking (boiling, baking and frying). The haemolymph concentrations of OA after intra-sinus dosing were best described by a two-compartment open model. The distribution and elimination half-lives were 0.84 and 17.7 h respectively. The apparent volume of distribution at a steady state and the total body clearance were estimated to be 2061mL kg À1 and 90.1mL kg À1 h À1 respectively. The bioavailability of OA after an oral administration was 7.9%. The peak haemolymph concentration, the time to peak haemolymph concentration and the elimination half-life after oral administration were 4.20 mg mL À1 , 4 h and 19.8 h respectively. Oxolinic acid muscle and shell levels increased to a maximum (muscle 1.76 mg g À1 and shell 8.17 mg g À1 ) at 4 h post administration and then decreased with the elimination half-life value of 20.2 and 21.9 h respectively. Residual OA in muscle and shell was reduced by 20^30% by each cooking procedure examined.