Assessment of Doxycycline and Oxytetracycline Residues in Broiler Meat

Abstract

Key words:Doxycycline, Oxytetracycilne, poultry meat, giblet.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.