Assessment of doxycycline and oxytetracycline residues in broiler meat

Abstract EN

This study aims to detect the residues of Doxycycline, Oxytetracycline in broiler meat and giblet, using high performance liquid chromatography (HPLC), Doxycycline (DOC) residues were detected in 25%, 55 % and 70 % from the examined samples of meat, liver and kidney, respectively.

Moreover, the levels of DOC residues (μg/kg) ranged from 3.4 to 15.9 μg/kg with a mean value 8.39 ± 0.14 μg/kg for meat,13.3 to 2753.5 μg/kg with a mean value 1142.85 ± 21.09 for liver and from 25.1 to 3661.6 μg/kg with a mean value 1305.59 ± 27.68 μg/kg for kidney.

Oxytetracycline residues were detected in 25%, 60% and 45% of meat, liver and kidney, respectively.

Moreover, the levels of oxytetracycline residues (μg/kg) ranged from 0.2 to 128.1 μg/kg with a mean value 37.52 ± 0.41 μg/kg for meat, 34.5 to 1248.0 μg/kg with a mean value 435.31 ± 12.86 μg/kg for liver and 26.8 to 412.7 μg/kg with a mean value 162.23 ± 5.35 μg/kg for kidney.

Also this study revealed that frying is more efficient than boiling in decrease the residue limit of these two antibiotics.