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題名 | 土番鴨組織中磺胺二甲嘧啶殘留之研究(2):飼糧添加與加工處理之影響 |
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作者姓名(中文) | 曾弘智; | 書刊名 | 國立臺灣大學農學院研究報告 |
卷期 | 31:3 1991.09[民80.09] |
頁次 | 頁46-57 |
分類號 | 437.73 |
關鍵詞 | 土番鴨; 加工; 添加; 組織; 處理; 殘留; 飼糧; 磺胺二甲嘧啶; |
語文 | 中文(Chinese) |
中文摘要 | 一日齡土番鴨352隻,逢機區分4處理組,分別餵飼空白基礎對照日糧以 及各添加55、110與400ppm三不同劑量磺胺二甲嘧啶之飼料,飼養10週並經停藥5 與10天處理。其屠體組織器官中殘留藥物劑量隨飼糧中之添加劑量而增多,且以 肝臟之殘留量為最多,當添加11Oppm以下劑量於停藥5天時,僅肝臟中尚有微量 殘留,若添加劑量提高為400ppm,則肝臟與腎臟中仍有殘留,且肝臟之殘留量 0.16ppm超過法定容許量標準,但停藥10天,所有供試樣品均未再呈現殘留跡象, 故土番鴨日糧中若添加400ppm以下磺胺二甲嘧啶時,應有效執行10天停藥期限。 將鹽漬劑各成分加以單獨進行鹽漬處理,對影響鴨肉中藥物殘留量之結果並不一 致,其中亞硝酸鈉可顯著增加殘留量約59,砂糖與異抗壞血酸(erythrobate)得反效 果,而食鹽則並無任何影響,但上述各成分加以混合後進行正常鹽漬操作,則可 顯著減少(P<0.05),若先經鹽漬再加熱處理,則可極顯著減少(p<0.01)殘留量。 |
英文摘要 | Study was conducted to investigate the residues of sulfamethazinein tissues obtained from mule ducks fed diets containing 55, 110 and400 ppm of drug from day old to 70 days of age, and afterwithdrawing the drug for 5 and 10 days, resectively. The muscle wasthen cured or/and heat for the determination of sulfamethazineresidues during processing. The sulfamethazine residues in mule duck tissues were increasedwith the increases of dietary drug content. The depletion rate ofsulfamethazine in visceral organs were slower than that in muscle,and the liver contained the highest level in all edible tissuesexamined. Only litter residue in liver could be detected after drugwithdrawal for 5 days in 110 ppm supplemental group, however, drugresidues were found in liver and kidney of 400 ppm group. Thesulfamethazine residue in liver of 400 ppm group was over 0,16 ppmand it was over the legal allowance of O.I ppm. Drug residues wereundectable in muscle, kidney, liver and blood of mule ducks afterwithdrawal for 10 days. Curing process could significantly reduce (p<0.05) sulfamethazineresidue in muscle and thermal processing was no effect on drugresidue. However, the cobmination of curing and heating treatmentwould extremely significantly reduce (p<0.01) drug residue. Curingagents had different influence on drug residues, the sulfamethazineresidues were significantly higher (p<0.05) in sodium nitrite group andwere significantly lower (p<0.05) in sugar and erythrobate groups, butthere was no influence on the level of residue in group treated withsalt. |
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