The effect of various cooking and freezing processes on the levamisole residues in broiler tissues [Etlik piliç dokulari{dotless}ndaki levamizol kali{dotless}nti{dotless}lari{dotless} üzerine çeşitli pişirme ve dondurma i̇şlemlerinin etkisinin araşti{dotless}ri{dotless}lmasi{dotless}]

This study was carried out to investigate the effect of various cooking and freezing processes on the levamisole residues in poultry tissues,which is one of most commonly used antiparasiter drug,has been frequently using in turkey as well. for this purpose,10 of ross pm-3 breed chicks were given levamisole by oral gavage at 36 mg/kg/2 ml. after 12 h administration of drug,chicken were sacrified,after that,their right legs,breasts and livers were cut out. the samples were divided into 5 equal parts in order to asses different processing such as raw,grilled,boiled and deep frozen (-18°c) for 15 and 30 days storage. after processes,the extraction of tissues was done and analyzed by high pressure liquid chromatography (hplc) method. therefore,the levamisole amount in leg,breast and liver tissues were determined as follows,respectively: in raw tissues (μg/kg): 0.258±0.019,0.178±0.021,0.188±0.011; in grilled tissues 0.152±0.019,0.094±0.011,0.123±0.011; in boiled tissues 0.079±0.010,0.089±0.093,0.088±0.005; in frozen tissues for 15 days (-18°c) 0.117±0.015,0.119±0.009,0.169±0.014; in frozen tissues for 30 days (-18°c) 0.087±0.008,0.089±0.093,0.128±0.011. finally,this study showed that levamisole did not clean from the tissues totally,but its amount reduced,depends on the kinds of processing,also its distribution regarding analyzed tissues was not homogeneous,on contrary,it showed a decline as follows respectively; legs,livers,breasts in raw and grilled samples and breasts,livers,legs in boiled samples.