TY - JOUR
T1 - Transfer of the coccidiostats monensin and lasalocid from feed at cross-contamination levels to whole egg, egg white and egg yolk
AU - Vandenberge, V
AU - Delezie, E
AU - Huyghebaert, G
AU - Delahaut, P
AU - Pierret, G
AU - De Backer, P
AU - Croubels, S
AU - Daeseleire, E
PY - 2012
Y1 - 2012
N2 - Recent legislation has addressed the unavoidable carry-over of coccidiostats and histomonostats in feed, which may lead to the presence of residues of these compounds in eggs. In this study, laying hens received cross-contaminated feed at a ratio of 2.5%, 5% and 10% of the therapeutic dose of monensin and lasalocid for broilers. The eggs were collected during the treatment and depletion period and were analysed using liquid chromatography-tandem mass spectrometry. The different egg matrices were separated and analysed during the plateau phase. High lasalocid concentrations, which exceeded the maximum residue level, and low monensin concentrations were found in whole egg. Plateau levels were reached at days 7-9 for lasalocid and at days 3-5 for monensin. For lasalocid, the highest concentrations were measured in egg yolk; residue concentrations in egg white were very low.
AB - Recent legislation has addressed the unavoidable carry-over of coccidiostats and histomonostats in feed, which may lead to the presence of residues of these compounds in eggs. In this study, laying hens received cross-contaminated feed at a ratio of 2.5%, 5% and 10% of the therapeutic dose of monensin and lasalocid for broilers. The eggs were collected during the treatment and depletion period and were analysed using liquid chromatography-tandem mass spectrometry. The different egg matrices were separated and analysed during the plateau phase. High lasalocid concentrations, which exceeded the maximum residue level, and low monensin concentrations were found in whole egg. Plateau levels were reached at days 7-9 for lasalocid and at days 3-5 for monensin. For lasalocid, the highest concentrations were measured in egg yolk; residue concentrations in egg white were very low.
U2 - 10.1080/19440049.2012.719641
DO - 10.1080/19440049.2012.719641
M3 - A1: Web of Science-article
C2 - 22963507
VL - 29
SP - 1881
EP - 1892
JO - Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
JF - Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
SN - 1944-0049
IS - 12
ER -