Etlik Piliç Dokularındaki Levamizol Kalıntıları Üzerine Çeşitli Pişirme ve Dondurma İşlemlerinin Etkisinin Araştırılması

Abstract

ÖzetBu çalışma Türkiye'de paraziter hastalıklarının sağaltımı amacıyla kullanılan levamizolün kanatlı dokularındaki kalıntıları üzerine çeşitli pişirme ve soğukta muhafaza işlemlerinin etkisi olup olmadığını belirlemek amacıyla yapıldı. Bu amaçla 10 adet Ross PM-3 ırkı etlik civcivlere levamizol oral gavaj ile 36 mg/kg/2 ml olacak şekilde verildi. Tavuklar ilacın verilmesini takiben 12 saat sonra kesilerek sağ but, sağ göğüs ve karaciğer dokusu alındı. Numuneler çiğ, ızgara, haşlama, derin dondurucuda (-18ºC) 15 ve 30 gün bekletmek için beş eşit parçaya ayrıldı. Daha sonra dokular ekstrakte edilerek yüksek basınçlı sıvı kromotografisi yöntemiyle (HPLC) analiz edildi. Buna göre but, göğüs ve karaciğer dokularındaki levamizol miktarı sırasıyla çiğ dokuda µg/kg olarak 0.258±0.019, 0.178±0.021, 0.188±0.011; ızgara işlemine tabii tutulan dokularda 0.152±0.019, 0.094±0.011, 0.123±0.011; haşlama işlemine tabii tutulan dokularda 0.079±0.010, 0.089±0.093, 0.088±0.005; 15 gün -18ºC'de dondurma işlemine tabii tutulan dokularda 0.117±0.015, 0.119±0.009, 0.169±0.014; 30 gün -18ºC'de dondurma işlemine tabii tutulan dokularda ise 0.087±0.008, 0.089±0.093, 0.128±0.011 şeklinde bulundu. Yapılan bu çalışmada dokularda levamizolün kaybolmadığı, sadece uygulanan işleme göre konsantrasyonunun azaldığı, analizi yapılan dokuların çeşidine göre de dağılımının homojen olmadığı, aksine sırasıyla çiğ ve ızgarada but, karaciğer, gögüs haşlamada ise göğüs, karaciğer, but sırasını izleyerek azalma gösterdiği sonucuna varıldı. Anahtar sözcükler: Levamizol, Etlik piliç eti, Pişirme, Dondurma, HPLC The Effect of Various Cooking and Freezing Processes on the Levamisole Residues in Broiler Tissues SummaryThis study was carried out to investigate the effect of various cooking and freezing processes on the levamisole residues in poultry tissues, which is one of most commonly used antiparasiter drug, has been frequently using in Turkey as well. For this purpose, 10 of Ross PM-3 breed chicks were given levamisole by oral gavage at 36 mg/kg/2 ml. After 12 h administration of drug, chicken were sacrified, after that, their right legs, breasts and livers were cut out. The samples were divided into 5 equal parts in order to asses different processing such as raw, grilled, boiled and deep frozen (-18ºC) for 15 and 30 days storage. After processes, the extraction of tissues was done and analyzed by high pressure liquid chromatography (HPLC) method. Therefore, the levamisole amount in leg, breast and liver tissues were determined as follows, respectively: In raw tissues (µg/kg): 0.258±0.019, 0.178±0.021, 0.188±0.011; in grilled tissues 0.152±0.019, 0.094±0.011, 0.123±0.011; in boiled tissues 0.079±0.010, 0.089±0.093, 0.088±0.005; in frozen tissues for 15 days (-18ºC) 0.117±0.015, 0.119±0.009, 0.169±0.014; in frozen tissues for 30 days (-18ºC) 0.087±0.008, 0.089±0.093, 0.128±0.011. Finally, this study showed that levamisole did not clean from the tissues totally, but its amount reduced, depends on the kinds of processing, also its distribution regarding anal...

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

“…There are many factors affecting drug residue levels in edible tissues like species, race, age and sex of animals; stability, solubility, pharmacokinetic and pharmaceutical differencies of drugs and administration route and time of drugs [10,11,23,27] . In this study, it is possible that, the reducing effects of cooking process on the residues of SCP and TMP in tissues are likely to be related to the above factors.…”

“…Aminoglycoside, macrolide and tetracyclines often remained in the tissues of slaughtered animals without disrupting for a long time, but some of the cooking and storing procedures could cause weak changes on drug residues [3,10,11,27] . During these processes many alterations may have seen in tissues like protein degradation, water and fat loss and change in pH.…”

Contaminants in Animal Products

“…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.…”

“…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].…”

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

“…Sulfamethazine (SMZ) is a sulfonamide derivative drug that is used on a large scale in veterinary medicine especially for cattle, horses, pigs, small ruminants, rabbits and birds. The drug provides 50 µg/mL of plasma level for at least 24 hours after oral administration of 100-110 mg/kg in all animal species (3,6,14,16).…”