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Biological Evaluation of Residual Malathion in the Meat of Dipped Hens: Influence on Lipid Profile of Erythrocytes and Brain and Pancreatic Lipase and Amylase Activity

  • PaI, A.K. (Central Institute of Fisheries Education) ;
  • Kushwah, H.S. (Department of Animal Biochemistry, College of Veterinary Science & Animal Husbandry Jawaharlal Nehru Krishi Vishwa Vidyalaya) ;
  • Jadhao, S.B. (Central Institute of Fisheries Education) ;
  • Srivastava, A.B. (Department of Animal Biochemistry, College of Veterinary Science & Animal Husbandry Jawaharlal Nehru Krishi Vishwa Vidyalaya)
  • Received : 1999.10.13
  • Accepted : 1999.12.22
  • Published : 2000.08.01

Abstract

Biological evaluation of residual malathion after 168 hrs of single dipping exposure of White Leghorn hens to different concentrations (0, 0.5, 1.0 and 1.5%) of pesticides was investigated. Thirty-two male albino rats divided into four groups of eight each were kept on 20% isoproteinous diet prepared from the meat of these malathion dipped hens. After 30 days feeding trial, the rats were killed by decapitation. No significant change was found in erythrocytes. However, the triglyceride concentration in brain tissue was increased significantly (p<0.05) when dose level of pesticide was 1% in dipping solution. Similarly, malathion exposed poultry meat failed in altering any significant change in the pancreatic amylase and lipase activities of rats. This study concludes the virtual absence of toxic accumulation of pesticide in the meat of birds after 168 hrs of exposure in usual concentration range upto 1.5%.

Keywords

Biological Evaluation;Residual Malathion;Poultry Meat;Model Rat;Pancreatic Lipase;Amylase;Lipid Profile;Erythrocytes;Brain