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Distribution of Hexachlorobenzene Residues in Beef Steers¹

U.S. Department of Agriculture, Beltsville, MD 20705

Abstract

Six Hereford steers were fed a complete finishing diet containing 2 ppm each hexachloro-benzene (HCB) and l,l-dichloro-2,2-bis(p-chlorophenyl)ethylene (DDE). Two steers were slaughtered after 2 weeks, two after 4 weeks and two after 4 weeks on the diet and 2 weeks on the diet with no HCB or DDE. There were significant differences in HCB residue levels among the eight fat depots measured. Pericardial fat was lower and perirenal fat higher than omental, mesenteric, and subcutaneous fats. The differences were greater at 2 and 4 weeks than at 6 weeks. There were no significant differences in residue levels of fat from nine retail cuts. The average residue levels in fat extracted from retail cuts agreed closely with the average for depot fats. Residue levels in fat from heart and kidney did not differ greatly from levels in the fat of retail cuts but levels of fat from liver were about five times greater. Removing separable fat significantly increased the residue levels of the remaining fat of the retail cuts but the increase was too small to be of practical importance. Patterns of DDE distribution were similar to those of HCB but the levels of DDE were only 90% of HCB.

¹ Mention of a trade name or proprietary product does not constitute a guarantee or warrenty by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may be suitable.

² Agricultural Research Service, Agricultural Environmental Quality Institute.

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