Cooking effects on sulfonamide residues in chicken thigh muscle |
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| Affiliation: | 1. Cirad/CAEC, UPR fonctionnement agroécologique et performances des systèmes de culture horticoles, B.P. 214 Petit Morne, Martinique, F-97232 Le Lamentin, France;2. Cirad, UPR Agroécologie et intensification durable des cultures annuelles, Boulevard de la Lironde, F-34398 Montpellier Cedex 5, France;3. Cirad, UPR Recyclage et risque, 40, Chemin de Grand Canal, CS 12014, F-97743 Saint Denis Cedex 9, Reunion, France;4. Cirad, UR HortSys, TA B-103/PS4, Boulevard de la Lironde, F-34398 Montpellier Cedex 5, France;1. Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali, Teramo University, Località Piano d''Accio, 64100 Teramo, Italy;2. C.Re.A.A., National Reference Centre for Surveillance and Monitoring Animal Feed, Via Bologna 148, 10154 Torino, Italy;3. Istituto Zooprofilattico Sperimentale “G. Caporale”, Via Campo Boario, 64100 Teramo, Italy;4. Executive Veterinary A.S.L. Pescara, 65100 Pescara, Italy |
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| Abstract: | This paper presents the net change by cooking on residues of sulfadiazine (SDZ), sulfamethoxazole (SMX), sulfamonomethoxine (SMM) and sulfaquinoxaline (SQ) in chicken muscles. These sulfonamides (SAs) were fed to chickens at a dietary concentration of 100 mg/kg (each drug) for 7 successive days. On the 7th day of feeding, they were killed and thigh muscles were collected. Muscle was ground, mixed and formed into 10-g “meatballs”. SA residues were determined by high-performance liquid chromatography. By using the usual cooking methods, boiling, roasting and microwaving, the muscles containing SAs were treated for the specified times. Net residues in the muscles cooked by boiling were reduced 45–61% in 12 min. In roast cooking, the SMX, SMM and SQ residues, except for SDZ, were reduced 38–40% in 12 min. No significant reduction of SDZ was found. By the microwave cooking, the four SAs residues were reduced 35–41% in 1 min. Reducing half-lives of SAs in chicken muscles cooked were estimated as follows: 9.3 min for SDZ and 13.2 min for SMX, SMM and SQ in boiling; 18.3 min for SMX, SMM and SQ in roasting; 1.6 min for all the SAs in microwaving. |
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