Studying toxic residues in organs and tissues of slaughter agricultural animals using principles of traceability in the North-Caucasian and Central Chernozem regions of the Russian Federation as an example
2008
Chiernukha, I.M. | Vostrikova, N.L., The V.M. Gorbatov All-Russia Research and Development Inst. of Meat Industry, Moscow (Russian Federation)
Studied was the dynamics of accumulation of Pb and Cd in muscular tissue (MT) and organs of pigs and broilers with regard to the level of technogenic contamination in the Lipetsk and Rostov regions. The chemical contamination coefficients (CCC) have been calculated and the level of heavy metal contamination of water and feeds using in feeding pigs and broilers, as well as soil in AIC and personal subsidiary plots (PSP) has found out. Data concerning the content of micro- and macroelements in MT samples and organs of broilers grown at the farms of the two regions are given. The maim source of contamination is feeds. The contents of Pb and Cd in samples of organs and tissues of pigs of the Rostov region exceed 2-4 times these of from the Lipetsk region. For the two regions typical was intensive accumulation of Pb and Cd in skin, adipose tissue and red poultry meat. The content of Cu and Zn in broilers in the Lipetsk region was higher than in the Rostov region. The feeds used in the broiler diets in the Lipetsk region exceed MAL of Zn by 37%, Fe concentrations in water exceed the MAC by 0.05-0,21 mg/kg, and in subsoil – 11 times. The dynamic of accumulation of Pb in broilers was observed to be: skin-stomach-liver-MT; in pigs: kidneys-suet-liver-heart-MT. Critical control points are established in relation to accumulation of Pb in pigs – fat and liver, in broilers – skin and Cd – fat. A monitoring has shown the efficiency of calculation of CCC for evaluation of ecological stress and that the division of ecologically favorable and unfavorable is conventional, as well as the necessity of control of raw meat for ecological safety. It is recommended to remove skin, internal fat and stomachs while processing poultry carcasses as potential sources of toxins
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