@ARTICLE{Gürel_Yücel_M._Investigation_2023,
 author={Gürel Yücel, M. and Seçilmiş, H. and Taşçı, F.},
 volume={vol. 26},
 number={No 1},
 journal={Polish Journal of Veterinary Sciences},
 pages={39-46},
 howpublished={online},
 year={2023},
 publisher={Polish Academy of Sciences Committee of Veterinary Sciences},
 publisher={University of Warmia and Mazury in Olsztyn},
 abstract={In this study, the presence and level of macrolide group antibiotics (tylosin and tilmicosin) were analyzed by the High-Performance Liquid Chromatography (HPLC) method in a total of 126 raw meat samples, including 42 chicken breast and 84 beef neck, available for consumption in the Burdur province (Turkey). The method demonstrated good linearity (R2 > 0.999) over the assayed concentration range (0.10-10 μg/mL). Intra-day and inter-day recoveries were used to express the accuracy of the method at three different levels of 0.5, 1, 2.5 μg/mL. Intraday recoveries and relative standard deviation values ranged from 97.270 (0.054)% to 98.643 (0.061)%, and inter-day recoveries and relative standard deviation values ranged from 97.057 (0.070)% to 98.197(0.042)% for tylosin. Intraday recoveries and relative standard deviation values ranged from 96.360 (0.065)% to 98.153 (0.046)%, and inter-day recoveries and relative standard deviation values ranged from 96.050 (0.058)% to 97.053 (0.096)% for tilmicosin. The limit of detection (LOD) value was calculated as 0.473 μg/kg for tylosin, and 0.481 μg/kg for tilmicosin; the limit of quantification (LOQ) value was calculated as 1.561 μg/kg for tylosin, and 1.587 μg/kg for tilmicosin. In general, tylosin and tilmicosin were determined in the range of 8-256 μg/kg and 30-447 μg/kg, respectively, in chicken breast meat samples; also, they were detected in the range of 36-1209 μg/kg and 30-1102 μg/kg, respectively, in beef neck meat samples. It was also found that the residues of tylosin and tilmicosin in chicken and beef meats from the market were at a much higher level than the acceptable limits specified in the regulations. This creates serious problems in terms of the ecosystem, food technology, and public health, and causes significant economic losses.},
 type={Article},
 title={Investigation of tylosin and tilmicosin residues in meat by high-performance liquid chromatography method},
 URL={http://journals.pan.pl/Content/126658/PDF/5%20_%20Yucel.pdf},
 doi={10.24425/pjvs.2023.145005},
 keywords={meat, HPLC, tilmicosin, tylosin},
}