Polybrominated Biphenyl Levels in Raw and Cooked Chicken and Chicken Broth1

weeks. Hens fed 0, 30 and 45 p.p.m. of PBBs were sacrificed at the end of this five week period whereas those hens fed 60 and 90 p.p.m. of PBBs were fed a clean standard laying ration for an additional eight weeks at which time they were sacrificed. Thigh meat, thigh skin, drumstick and breast (with skin) from half of each bird were analyzed raw whereas pieces from the other half were analyzed following pressure cooking separately in 500 ml. of deionized water at 15 p.s.i. for 15 min. Cooking yields were obtained, and the cooked meat and broth were analyzed separately for PBBs. PBB residues were found in all tissues analyzed from birds receiving each level of PBB treatment with considerable bird variation in quantity found. Residue levels in tissue increased with increased levels of PBB in feed, and were related to fat level in tissue (wet basis). The level of PBBs expressed as p.p.m. on a solids basis were lower in the cooked sample than in corresponding raw piece with part of the PBBs lost being found in the drip. Recoveries of PBBs in cooked tissue and broth ranged from 68.1 % in the thigh skin to 84.6 % in drumstick with approximately two-thirds of the recovered PBBs found in the cooked meat itself. Poultry Science 56:1289-1296,197