Determination of the Level of Oxytetracycline Residues in Chicken Meat From one Commercial Poultry Farm in Bishoftu Town
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Date
2018-11-04
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Addis Ababa University
Abstract
Antibiotics are used in poultry farms for treatment of diseases, prevention of diseases and to increase the growth-rate and productivity of the chicken. Oxytetracycline (OTC) is one of the tetracycline (TCs) broad-spectrum antibiotics widely used in poultry farms. However, improper use of OTC with excessive dose, improper withdrawal time, age and health chickens and pharmacokinetics of antibiotics can lead to residue formation in chicken meat that can be harmful to consumers in the form of developing drug resistant pathogens, allergy, carcinogenic, mutagenic teratogenic and bones and teeth discolouration. In Ethiopia there are no formal control mechanisms and rules to protect consumers from these antibiotics residues in the chicken meat products. The aim of the study is to determine the level of the OTC residue in chicken meat in the slaughterhouses in Bishoftu town and evaluating the knowledge, attitude and practice of the workers of the poultry farm. About 2g of sample was taken from each meat (leg muscle, breast muscle and gizzard) and cut into smaller pieces by knife on clean plastic board separately. Each cut meat sample was homogenized by IKA T-25 ULTRA TURRAX® Digital Homogenizer with disperser set at 15rpm for 5 minutes. Then to extract 10ml sample solution, 2g of homogenized meat sample was placed in 15 ml plastic centrifuge test tube and to this sample 0.1g citric acid, 1ml of nitric acid (30%), 4ml of HPLC grade methanol and 5ml of deionized water were added respectively. The suspension with solid particles was vortexed and then kept in an ultrasonic bath for 15 minutes. The sample was centrifuged for 10 minutes at 5300 rpm and 10ml supernatant was decanted into a clean 15ml test tube and then it was filtered on 0.45µm nylon micro filter. Clean solution was transferred into 1.5ml HPLC autosampler amber vials. Finally 20µl of the solution was injected into HPLC for analysis. The analyzed meat samples of 30 chickens showed that all were at non-detectable level for the OTC residue. There is also knowledge gap among the workers of the farm. The finding of the study shows that the chicken meat samples collected for the analysis from the poultry farm do not pose risk to consumers. However, unless corrective measures on KAP are put in place, there is a potential risk that OTC residue may reach consumers.
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Keywords
Oxytetracycline, Chicken Meat, Residue, HPLC, Analysis