Determination of oxytetracycline residues in the distributed meat products in Tabriz by high-performance liquid chromatography method
| Autor: | Jafar Shadjou, Mohammad Hosein Movassagh |
|---|---|
| Jazyk: | perština |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 13, Iss 1 (49) بهار, Pp 53-61 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2228-7647 2476-6968 |
| DOI: | 10.30495/jfh.2023.1989199.1405 |
| Popis: | The excessive use of antibiotics in animal husbandry has led to the appearance of antibiotic residues in meat and could threaten public health. The study aimed to determine the oxytetracycline residue level in meat products in Tabriz. A total of 60 samples of meat products (sausages, Persian sausages and hamburgers, 20 samples from each meat product) were randomly collected from food supply stores in Tabriz from March to May 2021. High-performance liquid chromatography was used to determine the level of oxytetracycline residue levels in the samples. The results showed that the mean of oxytetracycline residue in sausage, Persian sausage, and hamburger was 82.48±7.06, 57.35±4.27, and 150.79±3.65 µg/Kg, respectively. The mean value of oxytetracycline residues showed a significant (p |
| Databáze: | Directory of Open Access Journals |
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