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Determination of sulfadiazine, trimethoprim, and N 4 ‐acetyl‐sulfadiazine in fish muscle plus skin by Liquid Chromatography–Mass Spectrometry. Withdrawal‐time calculation after in‐feed administration in gilthead sea bream ( S parus aurata L.) fed two different diets
This study presents a depletion study for sulfadiazine and trimethoprim in muscle plus skin of gilthead sea bream ( Sparus aurata L.). N 4 ‐acetyl‐sulfadiazine, the main metabolite of sulfadiazine ( SDZ ), was also examined. The fish were held in seawater at a temperature of 24–26 °C. SDZ and trimet...
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Published in: | Journal of veterinary pharmacology and therapeutics 2016-10, Vol.39 (5), p.504-513 |
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Main Authors: | , , , |
Format: | Article |
Language: | English |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | This study presents a depletion study for sulfadiazine and trimethoprim in muscle plus skin of gilthead sea bream (
Sparus aurata
L.).
N
4
‐acetyl‐sulfadiazine, the main metabolite of sulfadiazine (
SDZ
), was also examined. The fish were held in seawater at a temperature of 24–26 °C.
SDZ
and trimethoprim (TMP) were administered orally with medicated feed for five consecutive days at daily doses of 25 mg
SDZ
and 5 mg
TMP
per kg of fish body weight per day. Two different diets, fish oil‐ and plant oil‐based diets, were investigated. Ten fish were sampled at each of the days 1, 3, 5, 6, 8, 9, 10, and 12 after the start of veterinary medicine administration. However for the calculation of the withdrawal periods, sampling day 1 was set as 24 h after the last dose of the treatment. Fish samples were analyzed for
SDZ
,
TMP
, and acetyl‐sulfadiazine (AcSDZ) residues by liquid chromatography–mass spectrometry.
SDZ
and
TMP
concentrations declined rapidly from muscle plus skin. Considering a maximum residue limit of 100 μg/kg for the total of sulfonamides and 50 μg/kg for
TMP
residues in fish muscle plus skin, the withdrawal periods of the premix trimethoprim‐sulfadiazine 50% were calculated as 5 and 6 days, at 24–26 °C, in fish oil (
FO
) and plant oil (
PO
) groups, respectively. The investigation of this work is important to protect consumers by controlling the undesirable residues in fish. |
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ISSN: | 0140-7783 1365-2885 |
DOI: | 10.1111/jvp.12300 |