Determination of the exposure parameters that maximise the concentrations of the anaesthetic/sedative eugenol in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue
Food Additives & Contaminants: Part A
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Abstract
Studies were conducted to determine the anaesthetic/sedative concentrations and durations that would maximize anaesthetic/sedative residue concentrations in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue. Rainbow trout (167–404 g) were exposed to 50 mg l−1 AQUI-S® 20E (10% active ingredient, eugenol) in 17°C freshwater for durations up to 1440 min, 100 and 250 mg l−1 AQUI-S® 20E for durations up to 240 min, and 500 and 1000 mg l−1 AQUI-S® 20E for durations up to 90 min. Fish exposed to 100 mg l−1 AQUI-S® 20E for durations of 30, 60, 120 and 240 min had the greatest eugenol concentrations in the fillet tissue, 50, 58, 54 and 62 µg g−1, respectively. All other exposure concentrations and durations resulted in significantly lower eugenol concentrations, i.e. all < 39 µg g−1.
Suggested Citation
Meinertz, J.R., Porcher, S.T., and Smerud, J.R., 2014, Determination of the exposure parameters that maximise the concentrations of the anaesthetic/sedative eugenol in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue: Food Additives & Contaminants: Part A, v. 31, no. 9, p. 1522-1528, https://doi.org/10.1080/19440049.2014.939720.
| Publication type | Article |
|---|---|
| Publication Subtype | Journal Article |
| Title | Determination of the exposure parameters that maximise the concentrations of the anaesthetic/sedative eugenol in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue |
| Series title | Food Additives & Contaminants: Part A |
| DOI | 10.1080/19440049.2014.939720 |
| Volume | 31 |
| Issue | 9 |
| Publication Date | July 24, 2014 |
| Year Published | 2014 |
| Language | English |
| Publisher | Taylor and Francis |
| Contributing office(s) | Upper Midwest Environmental Sciences Center |
| Description | 7 p. |
| Larger Work Type | Article |
| Larger Work Subtype | Journal Article |
| Larger Work Title | Food Additives & Contaminants: Part A |
| First page | 1522 |
| Last page | 1528 |