Research Article Open Access

Detection of Antibiotics Residue in Chicken Meat Using TLC

Authors

M.A. Tajick
Department of Plant Protections, College of Agronomic Sciences, University of Mazandaran, P.O. Box 578, Sari, Iran
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CORRESPONDING AUTHOR
B. Shohreh
Department of Animal Sciences, College of Livestock and Fishery Sciences, Sari Agricultural and Natural Resources, Higher Education Complex, University of Mazandaran, P.O. Box 578, Sari, Iran
Published on: June 15, 2006
DOI 10.3923/ijps.2006.611.612
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Abstract

Nowadays antibiotics are applying for control of infectious diseases in chickens digestive system. Incorrect use of this drugs deposits some residue in product. This research highlights the importance and existence of antibiotics residue in meat. In this survey 10 grams of chicken meat crashed and squeezed in 10 ml ethanol. After clarifying by centrifuge the solvent evaporated totally. After loading and running on silica F256 plates, the chromatograms observed on UV light. The results showed more than 50% of meat samples had noticeable antibiotics residue.

Keywords:

Antibiotics residue, chicken meat, TLC

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Copyright (c) 2006 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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How to Cite

Tajick, M., & Shohreh, B. (2006). Detection of Antibiotics Residue in Chicken Meat Using TLC. International Journal of Poultry Science, 5(7), 611–612. https://doi.org/10.3923/ijps.2006.611.612
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