Evaluation of the Presence and Level of Enramycin in Broiler Tissues Following In-Feed Administration at Therapeutic Dose
| Autor: | Cheryl Stephenson, Timothy Madsen, Christopher L. Wrzesinski, Yuhui Yang, Lawrence Deetz, Maureen Ngoh, Eva Zschiesche, Linnea J Newman |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Kidney Maximum Residue Limit biology 010405 organic chemistry Chemistry 030106 microbiology Broiler Enramycin Gut flora biology.organism_classification 01 natural sciences 0104 chemical sciences 03 medical and health sciences Therapeutic index medicine.anatomical_structure medicine Animal Science and Zoology Fermentation Food science medicine.drug Polypeptide antibiotic |
| Zdroj: | Journal of Applied Poultry Research. 27:449-452 |
| ISSN: | 1056-6171 |
| Popis: | SUMMARY Enramycin is a polypeptide antibiotic effective against pathogens of the gut flora. A fermentation product of Streptomyces fungidicus, enramycin, is a very large molecule that is not well absorbed from the intestinal lumen when consumed orally. Enramycin has 2 major homologs: enramycin A and enramycin B with enramycin A being the predominant homolog. The depletion of enramycin was determined in broiler chicken tissues (liver, kidney, muscle, and skin-with-attached-fat) when enramycin was administered orally to broiler chickens in the feed at the level of 23 ppm for 10 d prior to the typical slaughter age of 42 d. Enramycin A and enramycin B residues were quantified separately for each tissue sample. The muscle and skin-with-attached-fat did not contain any detectable levels of enramycin A or enramycin B. The liver samples had combined enramycin A and B concentration of 19.4 ppb, and the kidney samples had combined enramycin A and B concentrations of 14.1 ppb at 0-hour withdrawal. The Japanese MRL (maximum residue limit) for enramycin is 30 ppb for all edible chicken tissue. Enramycin administered in feed at 23 ppm, with 0-hour withdrawal, resulted in tissue levels well below the established Japanese MRL of 30 ppb. |
| Databáze: | OpenAIRE |
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