Determination of zeranol residues and the serum testosterone oestrogene and progesterone levels in lambs around Ankara region
Abstract
Keywords
References
- Anonim (1973): Yem Kanunu ve Yem Yönetmeliği, Kanun No:1734 Yem Yönetmeliği. Ekler. 3 nolu liste. Karma Yemlere Katılması yasak olan maddeler (A). 13 sayfa 450.
- Anonim (1988): Yetiştiricilikte kullanılan maddelerin kısa tanımı: 16 Eylül 1988 gün ve EIBD – II. 300. 559.88.1429 sayılı dışişleri Bakanlığı yazısına ilgili,YÖK’ün 27.9.1988 tarih ve 20923 sayılı yazısı ile Ankara Üniversitesi Rektörlüğüne gelen yazı.
- Blokland MH, Sterk SS, Stephany, RW, Launay FM, Kennedy DG, Van Ginkel, LA (2006): Determination of resorcylic acid lactones in biological samples by GC-MS. Dicrimination between illegal use and contamination with fusarium toxins. Anal Bioanal Chem, 384, 1221-1227.
- Bloomquist C, Davidson JN, Pearson EG (1982): Zearalenone toxicosis in prepubertal dairy heifer. J Am Vet Med Assoc, 180, 164-165.
- Commission Decision 93/256/EEC (1993): of April 1993 laying down the methods to be used for detecting residues of substances having a hormonal or thyrostatic action. Off J Europ Com, L118, 64-74.
- Council Directive 96/22/EC (1996): of 29 April 1996 concerning the prohibition on the use in stockfarming of certain substances having a hormonal or thyrostatic action and beta-agonists, and repealing Directives 81/602/EEC, 88/146/EEC and 88/299.
- Council Directive 96/23/EC (1996): of 29 April 1996, on measures to monitor certain substances and residues thereof in live animals and animal products. Off J Europ Com, L125, 10-32.
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Details
Primary Language
English
Subjects
Veterinary Surgery
Journal Section
Letter to Editor
Authors
Güzin Özkurt Borazan
This is me
Hilal Karagül
This is me
Sefa Çelik
This is me
Nil Ünal
This is me
Mert Pekcan
This is me
Tevhide Sel
This is me
Publication Date
March 1, 2007
Submission Date
January 1, 2007
Acceptance Date
-
Published in Issue
Year 2007 Volume: 54 Number: 1
Cited By
Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing
Potravinarstvo Slovak Journal of Food Sciences
https://doi.org/10.5219/1224