Oxytetracycline의 투여방법에 따른 넙치(Paralichthys olivaceus) 체내의 잔류특성

Abstract

Industrial advancement has resulted in food culture developmentfollowed by increase in seafood consumption and large-scale seafood farming, which has accompanied by diseases in fishes remarkably increasing every year. As a way of prevention and cure for bacterial diseases in fishes, the antibiotic OTC(Oxytetracycline) for sea creatures is widely in use. The problem is OTC is being overused to an extent that negative aspects are being reported. In view of this, this study conducted a research with regard to aspects of remnants on olive flouder's skin, liver and muscle through dipping treatment and oral feeding of OTC and analyzed the results with Bioassy and HPLC quantitative analyses. Dipping treatment was carried out once with 25 mg/ton/hour, and oral treatmentwith 62.5mg/kg body weight/7 day, both of which results underwent Bioassy analysis. The dipping group reacted only on the skin right after dipping, while the oral feeding group responded on the skin for 77th days after feeding and on the muscle for 14th days. HPLC quantitative analysis found the dipping group had remnants on the 37th day on the skin after dipping and on the 13th day on the liver; and there were no remnants on the muscle even right after dipping. The oral feeding group was found to have high concentration (1.07 mg/kg) of remnant on the skin even on the 77th day; 0.56 mg/kg on the liver even a small amount of it; and no remnant on the muscle on the 42ndday. To sum up the results from these analyses, it will not be harmful to our body to observe the OTC withdrawal period of 40 days with the muscle because OTC will hardly remain on it, while it is inappropriate to use the skin and the liver for broth after eating the live olive flouder for sashimi as they contain several times higher remnant quantity than on the muscle. Previous studies, however, have reported the concentration of remnants gradually decreases with heating, so it is likely to lessen depending on cooking temperature.