Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
International Journal of Poultry Science
Year: 2013  |  Volume: 12  |  Issue: 6  |  Page No.: 348 - 352

Screening Blood Samples to Estimate When Oxytetracycline Residues Exceed Regulatory Tolerances in Poultry Muscle

I. Reyes-Herrera, M.J. Schneider, P.J. Blore and D.J. Donoghue    

Abstract: Presence of antibiotic residues in edible animal products is a human food safety concern. To address this potential problem, many governments sample edible tissues, such as muscle, to monitor for residues. Alternatively, antibiotic residue concentrations could be screened in blood which is readily available during carcass processing. To determine if blood concentrations are predictive of muscle concentrations, 252 market aged broilers were dosed with Oxytetracycline (OTC) in water at three doses: the maximum OTC approved dose for broilers (800 mg/gal) or five or ten times that dose. Blood and muscle samples were collected before initial dosing (0 hour, controls), during dosing at 1, 3, 6, 12, 24, 48, 96 or 144 hours and at 12, 24, 36, 48 or 60 hours after drug withdrawal. Concentrations in blood and muscle tissues followed similar time: concentration patterns, peaking 24 hours after initial dosing (396±9 vs. 557±37 ppb; 443±48 vs. 1846±58 ppb or 2447±67 vs. 3210±36 ppb for the 1, 5 or 10x doses in blood vs. muscle, respectively) and declined rapidly after withdrawal. These data suggest blood samples may be used to predict OTC concentrations in muscle as a screening procedure for OTC residues in poultry.

Cited References   |    Fulltext    |   Related Articles   |   Back
 
 
   
 
 
 
  Related Articles

 
 
 
 
 
 
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility