Scholar

Oxytetracycline Residue in Cooked and Raw Chicken Broilers before and after the End of Official Withdrawal Period

By: Kaddour Ziani  

The aim of this study was to assess the presence of oxytetracycline residues in raw and cooked meat 24 hours after the end of withdrawal period using biological and physicochemical methods.12 healthy adult chickens were selected. The sample was given oxytetracycline (0.4 g/animal/day) during three days. the broiler chickens were slaughtered 24 hours after the 3rd days of oxytetracycline administration. However, the second sampling was performed 24 hours after the end of the withdrawal period. For each sample, the juice meat and muscle tissues samples were collected after boiling at 80°C during 45 minutes and after freezing/defrosting for the raw meat. Biological methods consisted of using four plates test (FPT) and Premi®test. Finally, to confirm and determine the accurate level of oxytetracycline in positive samples, the an HPLC-SM measurement was conducted. The FPT test showed that all samples were positive. While the Premi®Test analysis showed negative results for raw meat tested and positive results for juice of meat cooked in both samples analyzed 24 hours after the withdrawal period. The obtained results using HPLC-SM methods confirmed the results of precedent technical used in this study. Thus, the presence of such toxic substances in our diet constitutes a major health risk for consumers, requiring the establishment of an adequate monitoring system. There is a paucity of official withdrawal periods for veterinary medicinal products in cooking meat, a relationship between the concentrations of residues of ATB after waiting period and cooking it’s not established.

Broilers Chicken, Cooking
Food, Nutrition, and Health
Paper Presentation in a Themed Session



Kaddour Ziani