Emine BAYDAN, Rauf AKKAYA, Bünyamin TRAŞ, Ali BİLGİLİ, Saadettin TANYILDIZI, Ayhan FİLAZİ, Ender YARSAN, Mehmet ÖZDEMİR

Etlik Piliçlerde Kullanılan Çeşitli Veteriner İlaçlarının Kalıntıları Üzerine Pişirme, Dondurma ve Benzeri İşlemlerinin Etkilerinin Araştırılması -Kinolon Grubu Bazı Antibakteriyellerin incelenmesi

Bu araştırma, hayvan hastalıklarının tedavisinde sıklıkla kullanılan sulfonamid grubu ilaçlardan sulfadimetoksin, sulfakinoksalin ve sulfadoksinin etlik piliçlerin göğüs, but ve karaciğer dokularındaki kalıntıları üzerine çeşitli pişirme işlemlerinin (ızgara, tuzlu ve tuzsuz haşlama)ve derin dondurucuda (-1 8°C) farklı sürelerde bekletmenin etkilerini belirlemek amacıyla yapılmıştır. Yapılan analizler sonucunda farklı pişirme işlemlerinin sulfadimetoksin, sulfakinoksalin ve sulfadoksin kalıntıları üzerinde belirgin bir azalmaya neden olduğu, derin dondurucuda farklı sürelerde bekletmede ise sülfadoksin için sadece but dokusunda, sülfakinoksalin için ise sadece göğüs dokusunda 20 günlük saklama ile istatistikse~ olarak önemli bir azalma (p

Anahtar Kelimeler:

Emine BAYDAN, Rauf AKKAYA, Bünyamin TRAŞ, Ali BiLGiLi, SaadettinTANYILDIZI, Ayhan FİLAZİ, Ender YARSAN, Mehmet ÖZDEMİR, Pişirme, dondurma, sulfonamid, 2002, Etlik Veteriner Mikrobiyoloji Dergisi

THE EFFECTS OF COOKING, FREEZlNG AND SOME SIMILAR PROCESSES ON THE VETERINARY DRUG RESIDUES IN BROILER TISSUES- Research of some antibacterials group of quinolone

This study was performed to determine effect of different cooking processed and different stocking time at -1 8°C on sulfadimethoxine, sulfaquinoxaline, and sulfadoxine residues in broiler tissues. The tissues have been processed by grilling and boiling in water with salt and without salt (both tissue and its gravy). After cooking processed sulfadimethoxine, sulfaquinoxaline and sulfadoxine levels in tissue were measured (as ppm). The results of analysis indicated that the sulfadimethoxine, sulfaquinoxaline and sulfadoxine residues of in the poultry tissues significantly decreased after the different cooking procedures. But sulfadimethoxine,- sulfaquinoxaline and sulfadoxine residues of in the poultry tissues didn't decrease different stocking time at -1 8°C

Keywords:

freezing, sulfonamide, broiler, cooking,

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