کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10975238 | 1108032 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Short communication: Determination of withdrawal time for oxytetracycline in different types of goats for milk consumption
ترجمه فارسی عنوان
ارتباط کوتاه: تعیین زمان برداشت برای اکسی تتراسایکلین در انواع مختلف بز برای مصرف شیر
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کلمات کلیدی
اکسید تتراسایکلین، باقی مانده، شیر بز، دوره برداشت،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
Antibiotics are widely used in animal husbandry and the presence of antibiotics in milk is a health hazard. The objective of this study was to determine residual amounts of oxytetracycline in fresh, aged, and pasteurized milk of 3 breeds of goats using HPLC analysis. It was also essential to determine the safe withdrawal period of oxytetracycline in lactating goats. The quantitative results obtained using the HPLC system were compared with the tolerance limit of oxytetracycline in milk in the United States. Fifteen milking does, 5 Nubians, 5 Alpines, and 5 LaManchas were randomly selected from the milking herd at the International Goat Research Center at Prairie View A&M University. A simple sample preparation and isocratic HPLC method using ultraviolet detection was used for analysis of milk samples. The HPLC results indicated that the withdrawal period of oxytetracycline in treated Alpine does was 82Â h (7 milking), whereas for Nubian does the period was 58Â h (5 milking), and for LaManchas the period was 72Â h (6 milking) after drug administration. The overall withdrawal period for all the treated goats of 3 breeds was 72Â h. Although these results indicated that the depletion rate of this antibiotic was faster in goats than the reported data for cows, the 96-h withdrawal period that is currently used for lactating cows is still necessary for these 3 breeds of goats. Additionally, our results indicated that oxytetracycline is not stable in goat milk at refrigeration temperature or during pasteurization and will decrease significantly.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 98, Issue 7, July 2015, Pages 4370-4376
Journal: Journal of Dairy Science - Volume 98, Issue 7, July 2015, Pages 4370-4376
نویسندگان
Rahmat Attaie, Mohammed Bsharat, Adela Mora-Gutierrez, Sela Woldesenbet,