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

Abstract

SummaryThis 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 30 th 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 35 th day, the chickens were sacrified and right chest tissue and the liver were taken out. A portion of the tissues were stored in -20°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.Keywords: Sulfachlorpyridazine, Trimethoprim, Broiler meat, Liver, Cooking, Freezing, HPLC Sülfaklorpridazin-Trimetoprim Karışımının Broyler Dokularındaki Kalıntıları Üzerine Çeşitli Pişirme ve Dondurma İşlemlerinin Etkileri ÖzetBu araştırmayla kızartma, haşlama ve dondurma işlemlerinin piliç göğüs eti ve karaciğer dokularındaki sülfaklorpridazin (SCP) ve trimetoprim (TMP) kalıntılarına yönelik etkilerinin ortaya konulması amaçlandı. Erkek broyler civcivlerden kontrol ve deneme olmak üzere 2 çalışma grubu oluşturuldu. Hayvanlar 35 gün boyunca SCP ve TMP içermeyen yemle beslendi. Deneme grubundaki civcivlere otuzuncu günden itibaren SCP-TMP karışımı (30 mg/kg SCP, 6 mg/kg TMP) 5 gün boyunca günde 1 kez sonda ile kursağa verildi. 35. günün sonunda hayvanlar kesilerek sağ göğüs dokusu ve karaciğerleri alındı. Dokuların bir kısmı 30 ve 45 gün boyunca -20°C'lik derin dondurucuda saklandı. Kesim sonrası alınan çiğ dokulara kızartma ve haşlama işlemleri uygulandı. Dokuların SCP ve TMP analizleri DAD dedektör ve ters faz kolon ile HPLC'de gerçekleştirildi. Sonuç olarak, haşlama ve ızgara işlemlerinin broyler dokularında SCP ve TMP kalıntılarında değişik oranlarda azalmaya neden olduğu; derin dondurucuda bekletmenin ise SCP ve TMP kalıntıları üzerinde önemli bir değişime yol açmadığı belirlendi.

Influence of Simmering and Frying on Tetracycline Residues Detected in Broiler Chicken Meat

“…Several studies have been done to study the effect of cooking methods on antibiotic residues in chicken meat ( Javadi, 2011;Hussein and Khalil, 2013;Kanbur et al, 2014). The study results confirmed that some cooking trials cannot guarantee the complete removal of the TCS residues and can only reduce the concentrations of these drug residues to a safer level.…”

Contaminants in Animal Products

“…However, such residues can be removed by discarding the meat broth containing the residues, which are transferred into boiling water through boiling [87]. A similar situation has been observed in broilers concerning some drugs belonging to sulfonamides (sulfadiazine) and quinolone (danofloxacin) groups [88,89]. Cooking decreases sulfamethazine residues in tissues (muscles and liver) of broiler at different rates.…”

“…Such processes may affect the drug residues in the products. Some previous studies have shown that processes applied to the product containing residue may result in changes in the level (quantity) of drug residues [87][88][89][90]. This suggests that, in inevitable conditions, the product containing residue is subjected to conditional consumption.…”

“…The most significant decrease occurs in boiling because during the boiling process drug in the tissue passes to water. Similarly, cooking (boiling and grilling, equally effective) may also be effective on sulfachloropyridazine-trimethoprim combinations in broiler tissues (muscle and liver) but these drugs cannot be transferred into boiled water in contrast to sulfamethazine [89]. Concentration of levamisole residues in broiler tissues (muscle, liver) can be diminished by different cooking processes (through disintegration and passing to water), whereas the effectiveness of deep freezing is time-dependent and the most losses occur on day 30th [90].…”

Simultaneous determination of sulfachloropyridazine and trimethoprim in veterinary formulations by hplc

“…Combination of Sulfa drugs with Trimethoprim (TMP) have a wide spectrum on bacteria and coccidiosis. The using combination of sulfa drugs and TMP have bacteriocidal effect on microorganism [2,3]. Antibiotic combinations are frequently used for indications such soft tissue infections, shigellosis, diarrhea, bronchitis for human and animals [4,5].…”