تاثير عمليات الطبخ لانسجة فروج اللحم (عضلات الصدر، عضلات الفخذ و الأكباد)‎ في تراكيز متبقيات المضاد الحيوي (الاريثرومايسين)‎

Abstract EN

Treated the broilers via drinking water for a period of (3) days in age (37–39) days by erythromycin antibiotic which was concentrated 20% , that taking the broilers same does from this erythromycin.

the appearance results of erythromycin-residues after slaughtering using hplc system in general veterinary company laprotories in baghdad after doing the dry samples by our done in ages (40 , 42 & 44) days after slaughtering in breast muscles , the following concentrations ( 65000 , 45000 & 36000) ppb , and in thigh muscles ( 60000 , 39000 & 31000 ) ppb , and in livers ( 47000 , 26000 & 18000 ) ppb.

after using the different cooking processes methods on above tissues appeareg in ages (40 & 42) days was ( 10000 & 5000 ) ppb by microwaving under 150 c0 for a period (20) minutes & in (44) day was (3500) ppb by roasting in oven under (180) c0 for a period (80) minutes .

and the highest destroied of this residue in thigh muscles in ages (40 &42 ) day was (5000 & 1500) ppb by roasting in oven under (180) c0 for a period (80) minutes , & in age (44) day was (1200) ppb by microwaving under 150 c0 for a period (20) minutes , while the highest destroied of this residue in livers in ages (40 , 42 & 44) days was (5000 , 4000 & 3000 ) ppb by microwaving under 150 c0 for a period (20) minutes .

all these results were much more from maximum residue limit ( mrl ) of erythromycin which put by European agency in 2006 as follow : - In breast muscles (100-125) ppb In thigh muscles (100-125) ppb In livers (125) ppb