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

Year 2002, Volume: 13 Issue: 1, 56 - 76, 01.06.2002

Emine Baydan Rauf Akkaya Bünyamin Traş Ali Bilgili Saadettin Tanyıldızı Ayhan Filazi Ender Yarsan Mehmet Özdemir

Abstract

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<0.05)
bulunmuştur.

Keywords

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

Abstract

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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