Determination of Mycotoxins and Veterinary Medicines in Duck Flesh and Viscera and Assessment of Their Exposure

Table 7

Levels of ZEN in duck meats (μg/kg).

Source of samples	Number of samples	Average (μg/kg)
		Duck breast	Duck gizzard	Duck neck	Duck heart	Duck leg	Duck lung
Market 1	3	—	14.4	—	—	—	o
Market 2	3	—	12.8	—	—	—	—
Market 3	3	—	—	—	—	—	17.2
Market 4	3	16.9	—	—	—	—	—
Market 5	3	13.6	—	—	—	—	—
Market 6	3	—	—	—	—	—	—
Market 7	3	—	—	—	—	—	—
Market 8	3	—	—	—	—	—	—

Not detected. Among the mycotoxins studied, OTA was most often found and was present in 21 out of 48 samples (Table 8), with positive levels ranging from 0.72 μg/kg (gizzard) to 1.02 μg/kg (lung). OTA was present in six parts of duck samples, from which duck lung showed the highest level, followed by duck breast, neck, heart, gizzard, and leg. OTA has been detected in all the duck parts studied. Duck gizzard and lung are the part where OTA appears most, present in 63% of samples.