Hriciková Simona, Kožárová Ivona, Koréneková Beáta, Marcinčák Slavomír
Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia.
Foods. 2023 Dec 24;13(1):68. doi: 10.3390/foods13010068.
The presence of antimicrobial residues in products of animal origin is a constant problem for consumer health. The aim of this study was to observe the effect of the addition of humic substances (H), fermented products (F) and a mixture of both (FH) to feed supplemented with the coccidiostat salinomycin, compared with a control group (C), on the content of salinomycin residues in the edible tissues of broiler chickens using two microbial inhibition screening methods, Explorer 2.0 test and the Screening Test for Antibiotic Residues (STAR), and a confirmatory competitive enzyme immunoassay analysis (Salinomycin ELISA Kit). The results of the microbial inhibition tests showed a gradual decline in the positive results in the tissue samples from the last day of salinomycin administration (30th day) tothe last day of fattening (37th day, day of slaughter) in group C and no positive results in the tissue samples from experimental groups H, F and FH slaughtered on the last day of fattening. Using the Salinomycin ELISA Kit, salinomycin was detected in the chicken muscle tissues of all the control and experimental groups. However, no sample from any group contained salinomycin at a concentration exceeding the maximum residue limits set by European law. The high level of significance ( < 0.001) confirmed the positive influence of the administration of humic substances and fermented products on the content of salinomycin residues in chicken tissues.
动物源性产品中抗菌药物残留的存在一直是消费者健康面临的问题。本研究的目的是，使用两种微生物抑制筛选方法（探索者2.0测试和抗生素残留筛选试验（STAR））以及一种确证性竞争酶免疫分析（盐霉素酶联免疫吸附测定试剂盒），观察在添加抗球虫药盐霉素的饲料中添加腐殖物质（H）、发酵产品（F）以及二者混合物（FH），与对照组（C）相比，对肉鸡可食用组织中盐霉素残留量的影响。微生物抑制试验结果显示，在C组中，从盐霉素给药最后一天（第30天）到育肥最后一天（第37天，屠宰日），组织样本中的阳性结果逐渐下降，而在育肥最后一天屠宰的H、F和FH实验组的组织样本中没有阳性结果。使用盐霉素酶联免疫吸附测定试剂盒，在所有对照组和实验组的鸡肌肉组织中均检测到了盐霉素。然而，任何组的样本中盐霉素浓度均未超过欧洲法律规定的最大残留限量。高度显著性（<0.001）证实了腐殖物质和发酵产品给药对鸡组织中盐霉素残留量有积极影响。
