Determination the concentration of antibiotic residues (Ciprofloxacin) in broilers tissues (Breast muscles, Thigh muscles & Livers) before and after different cooking processes

سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 248

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شناسه ملی سند علمی:

NCFOODI26_962

تاریخ نمایه سازی: 20 آبان 1398

چکیده مقاله:

The studying has been done in poultry fields of Agricultural Al-Hamza secondary school in witch treated the broilers by liquid Ciprofloxacin antibiotic in concentration of 10% via drinking water for a period of (3) days in age (37-39) days, by Ciprofloxacin antibiotic, and appearance results of Ciprofloxacin of the means residues for (3) frequencies using uv/vic spectrophotometer before different cooking processes in length wave (430) nanometer in general veterinary company laboratories in Baghdad after doing the dry samples by our done in age (40, 42, 45) days after slaughtering which were: In Breast muscles, the following concentrations (5000, 660, 4243) ug/kg and in Thigh muscle, the following concentrations (1000, 370, 224) ug/kg and in Livers, the following concentrations (1500, 650, 203) ug/kg. The Maximum Residue Limits (MRLS) were put from European Agency in 2006. In each Breast and Thigh muscles were (100) ug/kg. and in Livers (200) ug/kg. The obtain results of different cooking processes methods (Microwaving, Roasting, Boiling) have been shown that the highest destroyed of this residues concentrations as follows: In age (40, 42) days, not reached these residues in different tissues, (Breast muscles, Thigh muscles & Livers) to levels of (MRLS), that’s means these residues are not reached to (100) ug/kg in Livers. While in ages (45) day the residues were reached these residues in all of muscles & Livers to (MRL), because of Withdrawal period to this antibiotic Ciprofloxacin is (5) days.

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نویسندگان

Abdali Alwan Altaie

College of Food Science, University of Al-qasim Green University, Iraq