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Residues of ethoxyquin in poultry tissues and eggs.

Tissues of broilers raised experimentally on diets containing the feed antioxidant ethoxyquin (6-ethoxy-2,2,4-trimethyl-1,2-dihydroquinoline) contained very low levels of this compound (<0.005 mg kg−1) both raw and after roasting. Residues were higher in liver (up to 0.063 mg kg−1) and highest in what appeared to be the major deposition site, the body fat (0.215 mg kg−1). The body fat of commercial broiler samples showed much lower levels (0.015-0.051 mg kg−1). Leg and breast muscles from laying hens after 30 weeks on the experimental diets had low ethoxyquin levels (< 0.005 mg kg−1) with a higher liver content (0.048 mg kg−1) and again the highest level in the body fat (0.238 mg kg−1). Eggs from these hens contained 0.031 mg kg−1 ethoxyquin, probably all in the yolk. Market samples of eggs from five major producers gave an average value of 0.011 mg kg−1. A rapid and considerable loss of ethoxyquin occurred in the feed troughs, the concentration dropping from 125 mg kg−1 to 90 mg kg−1 in four hours.