{"refrec":{"BRefID":199602,"RR":"<b>Uno, K.; Chaweepack, T.; Ruangpan, L.</b> (2010). Pharmacokinetics and bioavailability of oxytetracycline in vannamei shrimp (<i>Penaeus vannamei</i>) and the effect of processing on the residues in muscle and shell. <i>Aquacult. Int. 18(6)</i>: 1003-1015. <a href=\"https://dx.doi.org/10.1007/s10499-009-9318-7\" target=\"_blank\">https://dx.doi.org/10.1007/s10499-009-9318-7</a>","BEntID":191895,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Aquacult. Int. 18(6)</i>: 1003-1015. <a href=\"https://dx.doi.org/10.1007/s10499-009-9318-7\" target=\"_blank\">https://dx.doi.org/10.1007/s10499-009-9318-7</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Uno, K.; Chaweepack, T.; Ruangpan, L.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Uno, K.; Chaweepack, T.; Ruangpan, L.","Englishabstract":"The present study examined the pharmacokinetics and bioavailability of oxytetracycline (OTC) in vannamei shrimp (<i>Penaeus vannamei</i>) after intra-sinus (10 mg/kg) and oral (10 and 50 mg/kg) administration and also investigated the net changes of OTC residues in the shrimp after the thermal, acid and alkaline processing methods. The hemolymph concentrations of OTC after intra-sinus dosing were best described by a two-compartment open model. The oral bioavailability was found to be 48.2 and 43.6% at doses of 10 and 50 mg OTC/kg, respectively. The peak hemolymph concentrations after 10 and 50 mg OTC/kg doses were 3.37 and 17.4 μg/ml; the times to peak hemolymph concentrations were 7 and 10 h. The elimination half-lives were found to be 15.0 and 11.5 h for the low and high dose, respectively. The residual OTC was rapidly eliminated from muscle with the elimination half-life value of 19.4 and 15.4 h, respectively, for the groups treated with doses of 10 and 50 mg/kg. The residual OTC levels in the muscle fell below the MRL (0.2 μg/g) at 72 and 96-h post-dosing at dose levels of 10 or 50 mg/kg, respectively. Residual OTC levels in muscle and shell were approximately 20–50% lower in the thermal treatment such as boiling, baking and frying. 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