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Journals / Ankara Üniversitesi Veteriner Fakültesi Dergisi / 2026 / Volume: 62 Issue: 1

Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues

Sülfametazinin etçi piliç dokularındaki kalıntıları üzerine çeşitli pişirme ve dondurma işlemlerininetkileri

Bilal Cem Liman(Erciyes University, Veterinary Faculty, Pharmacology and Toxicology Department, Kayseri)
Murat Kanbur(Erciyes University, Veterinary Faculty, Pharmacology and Toxicology Department, Kayseri)
Gökhan Eraslan(Erciyes University, Veterinary Faculty, Pharmacology and Toxicology Department, Kayseri)
Emine Baydan(Ankara University, Veterinary Faculty, Pharmacology and Toxicology Department, Ankara)
Erdal Dinç(Ankara University, Pharmacy Faculty, Analytical Chemistry Department, Ankara)
Mürsel Karabacak(Erciyes University, Safiye Çıkrıkçıoğlu Vocational College, Laboratory and Veterinary Health Department, Kayseri, Turkey)
Pages
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Publication Date
2015-03-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result of the study, it has been determined that, boiling and grilling processes reduced the residues of SMZ at different rates in broiler tissues; storing in the deep freezer did not cause significant changes on drug residues

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study was conducted to investigate the effects of frying, boiling and freezing processes on sulfamethazine (SMZ) residues in chick breast meat and liver.
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Key Findings & Data:Chicks were fed with feed not containing sulfonamide residues for 30 days.
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Conclusion & Impact:As a result of the study, it has been determined that, boiling and grilling processes reduced the residues of SMZ at different rates in broiler tissues; storing in the deep freezer did not cause significant changes on drug residues
🔬Design:Letter to Editor
📍Scope:Comprehensive Sample
⚙️Variables:Breast meat · broiler · cooking

Abstract

This study was conducted to investigate the effects of frying, boiling and freezing processes on sulfamethazine (SMZ) residues in chick breast meat and liver. Chicks were fed with feed not containing sulfonamide residues for 30 days. After 30 days, the suspensions of SMZ (110 mg/kg) were given to 10 chicken by gavage to craw once daily for 5 days. After 35 day, all animals were slaughtered and their breast meat and liver were taken. The part of the tissues were stored in -20 C freezer for 30 and 45 days. The levels of SMZ in raw, grilled and boiled and freezed tissues were determined by HPLC-DAD detector. As a result of the study, it has been determined that, boiling and grilling processes reduced the residues of SMZ at different rates in broiler tissues; storing in the deep freezer did not cause significant changes on drug residues

Özet

Bu araştırmayla kızartma, haşlama ve dondurma işlemlerinin etçi piliç göğüs eti ve karaciğer dokularındaki sülfametazin (SMZ) kalıntılarına yönelik etkilerinin ortaya konulması amaçlandı. Civcivler 30 gün boyunca sülfonamid içermeyen yemle beslendi. Otuzuncu günün sonunda deneme grubuna SMZ (110 mg/kg) günde 1 kez ve 5 gün boyunca sonda ile kursağa verildi. 35. günün sonunda tüm hayvanlar kesilerek sağ göğüs eti ve karaciğerleri alındı. Dokuların bir kısmı 30 ve 45 gün süresince 20 C’lik derin dondurucuda saklandı. Çiğ dokular, kızartma ve haşlama yapılan dokular ile derin dondurucuda muhafaza edilen dokulardaki SMZ düzeyleri HPLC-DAD dedektörle belirlendi. Çalışma sonucunda broyler göğüs eti ve karaciğer dokularındaki SMZ düzeylerinin ızgara ve haşlama işlemleri ile değişik oranlarda azaldığı; dokularda SMZ kalıntıları üzerinde derin dondurucuda muhafaza işleminin önemli bir değişime yol açmadığı belirlendi

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Cite This Article

Liman, B. C., Kanbur, M., Eraslan, G., Baydan, E., Dinç, E., Karabacak, M. (2015). Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Volume: 62 Issue: 1. https://doi.org/10.1501/Vetfak_0000002651

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