Assessment of Ochratoxin (OTA) residues in meat and their biochemical effects in commercial farmed and backyard chicken

Abstract

I n Egypt, the practice of raising chicken in farms as well as backyard is widespread. Ochratoxin A (OTA) is one of the most common mycotox-ins in chicken feed and their meat, which poses a concern for both animal and human health. The study aimed to investigate OTA residues by us-ing ELISA technique in meat, liver and kidney samples. Additionally, it aimed to evaluate total protein, albumin, globulin, functions and antioxidant state of both liver and kidney, in addition to assess some meat quality parameters of both farm-raised and backyard chicken. A total of 60 chicken (30 each of farm-raised and backyard chickens) were collected across different regions of Ismailia City, Egypt. The results revealed that incidence of OTA residues was significantly higher in all farm-raised chicken samples than in all backyard chicken samples, with significant higher concentration in kidney samples, followed by liver samples then breast and thigh meat samples. According to the Egyptian and International Standards, neither breast and thigh meat nor liver samples exceeded the permissible limits in both breeding systems. Moreover, farm raised chicken revealed noteworthy decline (P<0.05) in serum total proteins and albumin. Conversely, serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), creatinine and urea exhibited significant increases. A significant reduction in total antioxidant capacity (TAC), superoxide dismutase (SOD) and glutathione peroxidase (GPx) within kidney and liver. Furthermore, there were no significant differences between backyard and farmed raised chicken meat in pH values, moisture%, protein% and ash %. However, significantly higher fat % and thiobarbeturic acid reactive substances (TBARS) content in farm raised chicken meat than backyard ones. In conclusion, OTA residues were higher in farm-raised chicken, inversely affecting their biochemical and oxidative capacity with no differences in meat quality except their higher fat content and higher meat oxidation. Regular monitoring for OTA residues in chickens and their feed with effective management and control strategies are essential for all breeding systems