[Chlorinated hydrocarbons in foodstuffs of animal origin and their effect on poultry meat and fat qualities].

Test hens were administered oil solutions of chlorinated hydrocarbons of 1 ml every other day (DDT, lindane, and methoxychlor in a 2%, 1%, and 5% solution, respectively) during 15 weeks. Some indices of a biological meat quality were studied in the meat and liver of poultry killed after 5 and 15 weeks. All chlorinated hydrocarbons used did not change the melting point, setting point and saponification number of fat, the content of ash, proteins and fat in meat. All chlorinated hydrocarbons decreased, after 15 weeks' administration, the content of vitamin A in liver (by up to 25%), iodine number and levels of linoleic, linolenic and palmitic acids. The fat acid number dropped after the application of DDT and lindane, but it was raised after the application of methoxychlor. Methoxychlor increased, in a single case, the dry matter content after 15 weeks' application. It can be derived from the results that, after the application of chlorinated hydrocarbons, a biological value of poultry meat is decreased because the metabolism of fat and vitamin A in liver is likely to be affected.