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題名 | 餵食殘留磺胺二甲嘧啶之豬肉製品對大白鼠生長及其肝臟酵素活性的影響=The Effects of Sulfamethazine Residue in Processed Pork Products on Growth and Liver Enzyme Activities of Rats |
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作者 | 黃乙芬; 王果行; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 21:3 1996.08[民85.08] |
頁次 | 頁311-321 |
分類號 | 418.88 |
關鍵詞 | 麩胱甘冴-S-轉移酶; 細胞色素-C-還原酶; 葡萄糖-6-磷酸鹽脫氫酵素; Glutathione-S-transferase; Cytochrome C reductase; G6PD; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗的目的在評估豬肉加工產品中殘留的磺胺二甲嘧啶之毒性。三十隻雄性五週齡大的S.D.大白鼠分為五組,包括控制組(c)、香腸控制組(SC)、香腸加藥組(SS)、肉醬控制組(PC)及肉醬加藥組(PS)。香腸加藥組及香腸控制組的大白鼠每天分別攝取五克加藥及不加藥香腸(香腸加藥組相當於生肉中含有352μg/d磺按二甲密碇),肉醬加藥組或肉醬控制組的大白鼠每日分別餵于六克加藥及不加藥的肉醬(肉醬加藥組相當於生肉含有168μg/d磺胺二甲嘧啶)。結果顯示,平均飼料攝取量、體重、器官體重比、飼料利用效率、血球比容、血紅素、平均紅血球血紅素濃度、輸鐵蛋白飽和度、紅血球溶血指標、肝臟及紅血球葡萄糖-6-磷酸去氫酵素活性等指標在五組間無明顯不同。然而,控制組之肝臟glutathione-S-transferase活性最低(P<0.05),在SC組之glutathione-S-transferase活性較SS組高(P<0.05),可能是因為加工品中的亞硝酸鹽與殘留的藥物有交互作用而造成的影響,但肉醬組則無差異。另一方面,控制組和SC組較其他三組有較高之cytoChrome C reductase值(p<0.05),可能由於控制組所攝取的總熱量較低所致。由此實驗了解,殘存於豬肉中之磺胺二甲嘧啶因豬體的代謝或是加工過程中條件與添加物的不同,使其對大白鼠的影響較純藥來得複雜。 |
英文摘要 | The purpose of this study was to investigate the toxicity of sulfamethazine (SMZ) residue in processed pork products. Thirty male 5-week old S.D. ratswere divided into 5 groups, including Control (C), Sausage Control (SC), SausageSulfamethazine-added (SS), Meat-Paste-Control (PC) and Meat-Paste- Sulfame-thazme-added(PS). Each SS and SC group animal was, respectively, fed with 5g of sausage with (equals to approximately 352 ng SMZ in raw meat) and without SMZ residue per day. Each PS and PC animal was, respectively, fed with 6g of meat paste with (equals to approximately 168 ng SMZ in raw meat) andwithout SMZ residue per day. Results indicated that average food intake, bodyweight, organ/body weight ratio, feed efficiency, hematocrit, hemoglobin content, transferrin saturation, red blood cell hemolysis, liver and red blood cell G-6-Pdehydrogenase activity were similar in 5 groups. However, the liver glutathioneS-transferase activity was lower in control group (p <0.05), and SC groupshowed higher glutathione-S-transferase activity than SS group (p < 0.05), whilePC and PS had no difference. The difference of enzyme activity between SC 'and SS group was probably caused by the interaction between SMZ and nitrite.On the other hand, C and SC groups had higher cytochrome C reductase activity than the other groups (p < 0.05), possibly due to the total energy intake of Cgroup was lower than the other groups. Therefore, the effect of SMZ residuesin pork product seemed to be more complicated than pure SMZ due to the difference of processing condition or food additives. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。