An improved method for the determination of sulphachloropyrazine in meat and liver of broilers during and after their treatment for coccidiosis

The paper presents results of the HPLC determination of sulphachloropyrazine residues (active component of the drug „Esb3 30%”) in muscle tissue and liver of broiler chickens inoculated with laboratory-grown coccidium in the course and after treatment with this sulphonamide.Extraction of sulphachloropyrazine from samples of broiler muscle tissue and liver was carried out with a mixture of solvents dichloromethane-methanol-acetic acid (90:5:5, v/v/v), followed by extract purification by chromatographic separation on a XAD-2 column and elution of sulphachloropyrazine residues with dichloromethane. The HPLC determination of sulphachloropyrazine residues was accomplished on a Bio Sil C-8 HL 5 ?m column with a mobile phase consisting of 60% aqueous solution of acetonitrile and NH3 (pH=9.5), using a UV detector at 254 nm.The method developed allows quantitative determination of the residues of the anticoccidial agent in broiler tissue samples with a detection limit of 0.02 ?g g–1. Recovery of the method for this type of samples with a complex matrix was satisfactory, the results ranging from 79.2(0.6 to 86.7(0.2% for muscle tissue and from 81.7(0.8 to 87.3(0.7% for liver

Black Pepper (Piper Nigrum L.) and Hot Red Pepper (Capsicum Annum L.) in Broiler Chicken Nutrition

Antibiotics have been widely used in animal production for decades in past. Although some are used therapeutically to improve the health and well-being of animals, most were given for prophylactic purposes and to improve growth rate and feed conversion ratio efficiency. After the ban of nutritive antibiotic usage in animal nutrition in the European Union, many alternative substances have been investigated for growth promoter potential as their replacement. A large number of experiments have confirmed a wide range of activities of phytoadditives such as black pepper (Piper nigrum L.) and hot red pepper (Capsicum annum L.) in poultry nutrition for feed intake stimulation, antimicrobial, antioxidative, anticoccidiostatic effects. Besides these effects, black pepper and hot red pepper also have a strong influence on lowering the cholesterol level in edible tissuses as well as on reducing deposition of abdominal fat in carcass. The aim of this review is to present characteristics and effects of phytoadditives, especially black pepper and hot red pepper and their bioactive components in broiler chicken nutrition