Some Heavy Metals Residues in Chicken Meat and their Edible Offal in New Valley

Metals present in food as a result of many of the human activities. The heavy metal of concern as it exert harmful effects on health such as Arsenic (Ar), cadmium (Ca), copper (Cu), iron (Fe), lead (Pb) and mercury (Hg) are toxic due to the their accumulation in the biological tissues, A total of 400 chicken meat breast, thigh, liver and gizzard samples (100 of each) were randomly collected from Elkharga chicken butchers, New Valley governorate, Egypt, to estimate their residual content. The mean values of arsenic in breast, thigh, liver and gizzard samples were 0.36± 0.02 μg/g, 0.49± 0.01 μg/g, 0.77± 0.06 μg/g and 0.85± 0.05 respectively. While the mean values of cadmium were; 00.03± 0.01 μg/g, 0.04± 0.02 μg/g, 0.05± 0.03 μg/g and 0.02± 0.01 μg/g. , The mean values of copper residues were; 0.15± 0.012 μg/g, 0.26± 0.008 μg/g, 1.16± 0.008 μg/g and 0.35± 0.003 μg/g respectively; The mean values of iron were 6.77± 0.24 μg/g, 7.49± 0.18 μg/g, 9.36± 2.96 μg/g and 5.85± 1.85 μg/g respectively; The mean values of lead were 0.25± 0.008 μg/g, 0.26± 0.016 μg/g, 0.31± 0.017 μg/g and 0.30± 0.017 μg/g respectively and the mean values of mercury residues were; 0.19± 0.008 μg/g, 0.20± 0.016 μg/g, 0.34± 0.017 μg/g and 0.28± 0.017 μg/g respectively. All examined samples were laid within the permissible limits set by the Egyptian Organization for Standardization and Quality Control, to avoid the accumulation effect of the heavy metals more governmental efforts are needed to control the environmental pollution and improve the environment quality of New Valley Zoon. Introduction The world-wide commercial poultry industry is well-developed and is the largest supplier of animal protein and good source of essential amino acids, vitamins and minerals for human consumption in the form of meat and eggs. Its significance is even greater in developing countries where chicken are relatively cheap and can be kept in a small area, usually providing an excellent source of high quality and most palatable animal protein due to its high meat yield, low shrinkage during cooking and low cost. The chicken meat has a good advantage in comparison with beef meat, but sometime poultry may carry heavy metals and other elements which may be naturally present in air, water, soil and poultry food or can reach it as a result of human activities such as industrial and agricultural processes (Järup, 2003; Islam et. al., 2007 and Faten et. al., 2014). The metals of particular concern in relation to harmful effects on health are mercury, lead, cadmium, tin and arsenic, which are often referred to as “heavy metals”. The toxicity of these metals is in part due to the fact that they accumulate in biological tissues, a process known as bioaccumulation. This process of bioaccumulation of metals occurs in all living organisms as a result of exposure to metals in food and the environment, including food animals such as poultry, poultry and fish as well as humans The toxic effect of these metals including the central and peripheral nervous systems, gastrointestinal and genital systems, damage of tubular cells in gizzards, hepatic toxicity, immune system and carcinogenesis (Pikkemaat, 2009). In view of the fact that there are very little or no available original data on content of metals in tissues of domestic animals and poultry in New Valley Governorate. Therefore we performed this study in order to determine the 2 nd Conference of Food Safety, Suez Canal University, Faculty of Veterinary Medicine Volume I August 2015 Page 50-57. ======================================================================== ========================================================================== Dept. of Food Hygiene, http://vet.scuegypt. edu.eg/ 54 concentration level of some of the most health hazardous heavy metals; arsenic, cadmium, copper, iron, lead and mercury in (meat, liver and gizzard) of poultry from New Valley Governorate, Egypt. Material and Methods Study area: A cross-sectional study was conducted in New Valley poultry butchers and markets to determine the concentration levels of heavy metals residues in meat and edible offal of poultry. Samples have been randomly collected from the poultry butchers and markets. The chemical analyses were carried out in the Animals Health Researches Laboratory Institute, El-Doky, Egypt. Sampling: A total of 400 random samples of chicken meat (breast and thigh), liver and gizzard samples (100 of each) from 100 carcasses randomly collected from New Valley chicken butchers and markets, Each samples was rapped in plastic bag then identified and transferred in an ice-box to the laboratory for evaluation. Sample preparation: The samples were prepared and digested with 10 ml of nitric / sulfuric / perchloric acids (8: 1: 1). Initial digestion was made for 4 hours at room temperature followed by heating at 40-45°C for one hour in water bath then temperature was raised to 75°C until the end of digestion. After cooling at room temperature the cold digest was diluted to 20 ml. with deionized water and filtered through 0.45 μl Whitman filter paper. The clear filtrate of each sample was kept in refrigerator to avoid evaporation. Determination of Heavy Metals Residues: The standard solutions were analyzed for Arsenic, cadmium, copper, iron, lead and mercury by Atomic Absorption Spectrophotometer (Sens AA; GBC scientific EQUIPMENT Spectrophotometer) at the adjusted conditions as follow: Metal Lamp