Residues of ethoxyquin in poultry tissues and eggs

✍ Scribed by Anthony Hobson-Frohock

• Book ID: 102430350
• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 347 KB
• Volume: 33
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740331213

✦ Synopsis

Abstract

Tissues of broilers raised experimentally on diets containing the feed antioxidant ethoxyquin (6‐ethoxy‐2,2,4‐trimethyl‐1,2‐dihydroquinoline) contained very low levels of this compound (<0.005 mg kg^−1^) both raw and after roasting. Residues were higher in liver (up to 0.063 mg kg^−1^) and highest in what appeared to be the major deposition site, the body fat (0.215 mg kg^−1^). The body fat of commercial broiler samples showed much lower levels (0.015‐0.051 mg kg^−1^). Leg and breast muscles from laying hens after 30 weeks on the experimental diets had low ethoxyquin levels (< 0.005 mg kg^−1^) with a higher liver content (0.048 mg kg^−1^) and again the highest level in the body fat (0.238 mg kg^−1^). Eggs from these hens contained 0.031 mg kg^−1^ ethoxyquin, probably all in the yolk. Market samples of eggs from five major producers gave an average value of 0.011 mg kg^−1^. A rapid and considerable loss of ethoxyquin occurred in the feed troughs, the concentration dropping from 125 mg kg^−1^ to 90 mg kg^−1^ in four hours.