Detection of oxytetracycline and doxycycline residue in different growth stages of commercial broiler

Abstract

Background: Indiscriminant use of antibiotic in broiler farms is responsible for residual deposition in broiler’s edible tissue that can possess health hazard including antibiotic resistance to human being by entering in food chain. This study was designed to detect and compare two common antibiotics residue in broiler at three different growth stages.

Methods: A questionnaire survey was conducted to understand the farmers’ perspective regarding antibiotic residue in four upazilla of Mymensingh district. Samples were collected from eight poultry farms of each upazila namely Fulbaria, Trishal, Nakla and Mymensingh sadar. From each farm, nine samples were collected at the three different ages of 9-17 days, 19-22 days and 29-32 days, respectively. Thin layer chromatography (TLC) was used for the qualitative detection of oxytetracycline and doxycycline residues in broiler meat.  Data was analyzed by SPSS IBM 20.

Results: Most of the farmers are educated up to secondary level. Only 9.37% farmers have residual knowledge but all are unaware about withdrawal period. No one is practicing good management system for their flock. A total of 288 meat samples were analyzed from four upazila. Oxytetracycline residue was detected in >50% samples: in Fulbaria (55.56%), Trisal (66.66%) and in Nakla (55.55%) upazila and slightly lower in Mymensingh Sadar (44.44%).  Similar observation was obtained for doxycycline: Fulbaria (44.44%), Mymensingh Sadar (66.67%), in Nakla (55.55%)   and in Trishal (44.44%). The residual level detected positive in first, second and third collections were 66.67%, 25% and 58.33% for oxytetracycline and doxycycline, respectively.

Conclusions: These result indicates that doxycycline and oxytetracycline are being misused in poultry industry especially in first and last quarter of broiler life and withdrawal periods are not maintained when broiler are marketed. Measures are needed to ensure human safety regarding antibiotics use in poultry industry.

DOI: https://doi.org/10.33109/bjvmjj19am2