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

Abstract

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 ) ppbIn Livers ( 125 ) ppb