对L-三和其杂质的毒理学和安全性研究,用于 brojiler料中
Soo Min Ko1, Ji-Eun Park1,2, Ji-Young Lee1
1Department of Medical Science, AMIST, Asan Medical Center, University of Ulsan College of Medicine, Seoul, Republic of Korea.
Journal of applied toxicology : JAT
|August 30, 2023
概括
作为肉的料添加剂,L-托是安全的,没有任何不良影响或在肉中大量积累的残留物. 这项研究证实了L-三和其杂质在动物料中的安全性.
科学领域:
- 动物营养 动物营养
- 毒理学 毒理学 毒理学
- 食品安全 食品安全
背景情况:
- 酸用于动物料和人体补充剂.
- 埃索诺菲利亚-肌痛综合征 (EMS) 与来自特定制造工艺的L-酸盐杂质有关.
研究的目的:
- 评估L-三和其杂质在肉中的安全性.
- 分析潜在的毒理学或EMS相关影响和肉类残留物.
主要方法:
- 肉被食含有0.065%-0.073%的L-托芬的饮食27天.
- 观察到不良影响,并分析肉类的L-三酸杂质残留物.
主要成果:
- 没有发现有毒性或EMS相关的不良影响的证据.
- 大多数导致EMS的L-三酸杂质并未被发现留在肉肉中.
结论:
- 作为动物料添加剂,L-托和某些杂质是安全的.
- 来自食这些物质的动物的肉制品在这些杂质方面是安全的.
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