Resumo

NURHAYATI; KABASA, J.D.; THINGGAARD, G.  e  TER MEULEN, U.. Chlorocholine chloride residue distribution in eggs, breast and femur meat of laying hens determined by labelled-¹⁵N estimates. S. Afr. j. anim. sci. [online]. 2003, vol.33, n.4, pp.274-279. ISSN 2221-4062.

The distribution of chlorocholine chloride (CCC) residue or its metabolites in the meat and eggs of laying hens was studied using the ¹⁵N delta value (5¹⁵N) and ¹⁵N atom % derived from ¹⁵N-CCC containing diets. In a completely randomised design, 20 laying hens were divided into four groups allocated four different diets namely; 0 mg ¹⁵N-CCC /kg feed a control diet (group A); 5 mg ¹⁵N-CCC /kg feed (group B), 50 mg ¹⁵N-CCC /kg (group C) and 100 mg ¹⁵N-CCC /kg (group D) for 11 days. During the seven days that followed, ¹⁵N-CCC diets were withdrawn and all hens were restored to feeding on the control diet. The 5¹⁵N excess and ¹⁵N atom % excess in meat and eggs of hens fed diets containing ¹⁵N-CCC, were higher than in the control diet after 11 days of treatment and seven days after withdrawal of ¹⁵N-CCC, except for the egg yolk values of hens fed 5 mg ¹⁵N-CCC /kg feed. The 5¹⁵N excess and ¹⁵N atom % excess of meat, egg yolk and egg albumen were dependent on dietary ¹⁵N-CCC concentrations and differed significantly between tissues for each of the three ¹⁵N-CCC concentrations examined. Femur meat 5¹⁵N excess and ¹⁵N atom % excess were similar to that of breast meat but differed significantly from that of other tissues. The results show that tissue type is a factor in CCC residue/metabolite accumulation in chicken products suggesting differences in exposure or risk of CCC on consumers.

Palavras-chave : Chlorocholine chloride residues; poultry products; labeled-¹⁵N.

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