Salinomycin concentration in eggs and tissues of laying hens
2008
Sinigoj-Gacnik, K.,University of Ljubljana (Slovenia). Inst. for Food Hygiene and Bromatology | Zorman Rojs, O.,University of Ljubljana (Slovenia). Inst. for Health Care of Poultry
The objective of our study was to monitor the presence of salinomycin in eggs and tissues of laying hens fed with rations containing 60 mg/kg salinomycin sodium for five days. Residues of salinomycin were determined on the day of withdrawal from salinomycin treatment in breast and thigh muscles, liver, abdominal fat and ovarian yolk. In eggs, residues of salinomycin were monitored in both yolk and albumen daily from the beginning of treatment until the tenth day after withdrawal. Salinomycin was first found in yolk 1 day after starting the treatment and persisted for 8 days after withdrawal. The highest average level, 480 microg/kg, was present on the third day after withdrawal. In albumen, levels of salinomycin residues were significantly lower, with a maximum level of 15 microg/kg reached on the fifth day of the experiment. Salinomycin was found in all ovarian yolks present in the body of layer hens in a concentration range between 237 and 553 microg/kg. It was also found in the abdominal fat (from 62 to 237 microg/kg) and the liver (up to 10 microg/kg), but not in breast or thigh muscle tissues. No changes in salinomycin residues were observed after cooking or frying.
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