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Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds

AIM: The objective of this study was to determine the effect of varying temperatures (different cooking methods and freezing) on the concentration of oxytetracycline (OTC) residues in tissues of broiler birds. MATERIALS AND METHODS: Fifty, 5-week-old birds were purchased and acclimatized for 3 weeks...

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Autores principales: Vivienne, Ezenduka Ekene, Josephine, Okorie-kanu Onyinye, Anaelom, Nwanta John
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5891869/
https://www.ncbi.nlm.nih.gov/pubmed/29657398
http://dx.doi.org/10.14202/vetworld.2018.167-171
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author Vivienne, Ezenduka Ekene
Josephine, Okorie-kanu Onyinye
Anaelom, Nwanta John
author_facet Vivienne, Ezenduka Ekene
Josephine, Okorie-kanu Onyinye
Anaelom, Nwanta John
author_sort Vivienne, Ezenduka Ekene
collection PubMed
description AIM: The objective of this study was to determine the effect of varying temperatures (different cooking methods and freezing) on the concentration of oxytetracycline (OTC) residues in tissues of broiler birds. MATERIALS AND METHODS: Fifty, 5-week-old birds were purchased and acclimatized for 3 weeks while being fed antibiotic-free feed and water. Four birds were then tested for residue and in the absence; the remaining birds were injected intramuscularly with oxytetracycline at its therapeutic dose. Muscle and liver samples of the treated birds were harvested and checked for OTC residues before subjecting them to boiling, microwaving, and roasting. The three plate test was used for the residue detection. RESULT: OTC was detected at both pH 6.0 and pH 7.2 but not detected at pH 8.0. Roasting and boiling significantly reduced the concentration of oxytetracycline in muscle by 53.6% and 69.6%, respectively, at pH 6.0, microwaving reduced the concentration by 49.1% but was not statistically significant. The same pattern was followed at pH 7.2 with reduction of 34.3%, 53.2%, and 67.7% for microwaved, roasted, and boiled. For the liver tissues, there was a significant reduction in the concentration for both pH: 6.0 (57.75%, 79.75%, and 89%; pH 7.2 (48.06%, 79.6%, and 88.79%) for boiled, microwaved, and roasted samples. Boiling had a greater reduction effect for muscle samples while roasting had a greater reduction in liver samples at both pHs. Freezing at −10°C had no effect on the concentration of OTC even after 9 days. CONCLUSION: The significant reduction of OTC concentration by cooking indicates that consumers may not be at risk of the effects of OTC residues in meat, but microwaving meat may not reduce the concentration below the maximum residue limit if the initial concentration is very high. Therefore, routine monitoring of drug residues in farms and abattoirs is still advocated.
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spelling pubmed-58918692018-04-13 Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds Vivienne, Ezenduka Ekene Josephine, Okorie-kanu Onyinye Anaelom, Nwanta John Vet World Research Article AIM: The objective of this study was to determine the effect of varying temperatures (different cooking methods and freezing) on the concentration of oxytetracycline (OTC) residues in tissues of broiler birds. MATERIALS AND METHODS: Fifty, 5-week-old birds were purchased and acclimatized for 3 weeks while being fed antibiotic-free feed and water. Four birds were then tested for residue and in the absence; the remaining birds were injected intramuscularly with oxytetracycline at its therapeutic dose. Muscle and liver samples of the treated birds were harvested and checked for OTC residues before subjecting them to boiling, microwaving, and roasting. The three plate test was used for the residue detection. RESULT: OTC was detected at both pH 6.0 and pH 7.2 but not detected at pH 8.0. Roasting and boiling significantly reduced the concentration of oxytetracycline in muscle by 53.6% and 69.6%, respectively, at pH 6.0, microwaving reduced the concentration by 49.1% but was not statistically significant. The same pattern was followed at pH 7.2 with reduction of 34.3%, 53.2%, and 67.7% for microwaved, roasted, and boiled. For the liver tissues, there was a significant reduction in the concentration for both pH: 6.0 (57.75%, 79.75%, and 89%; pH 7.2 (48.06%, 79.6%, and 88.79%) for boiled, microwaved, and roasted samples. Boiling had a greater reduction effect for muscle samples while roasting had a greater reduction in liver samples at both pHs. Freezing at −10°C had no effect on the concentration of OTC even after 9 days. CONCLUSION: The significant reduction of OTC concentration by cooking indicates that consumers may not be at risk of the effects of OTC residues in meat, but microwaving meat may not reduce the concentration below the maximum residue limit if the initial concentration is very high. Therefore, routine monitoring of drug residues in farms and abattoirs is still advocated. Veterinary World 2018-02 2018-02-10 /pmc/articles/PMC5891869/ /pubmed/29657398 http://dx.doi.org/10.14202/vetworld.2018.167-171 Text en Copyright: © Vivienne, et al. http://creativecommons.org/licenses/by/4.0 Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Vivienne, Ezenduka Ekene
Josephine, Okorie-kanu Onyinye
Anaelom, Nwanta John
Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds
title Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds
title_full Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds
title_fullStr Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds
title_full_unstemmed Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds
title_short Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds
title_sort effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5891869/
https://www.ncbi.nlm.nih.gov/pubmed/29657398
http://dx.doi.org/10.14202/vetworld.2018.167-171
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