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
  • 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

DOI:

https://doi.org/10.3923/ijps.2006.611.612

Keywords:

Antibiotics residue, chicken meat, TLC

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.

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Published

2006-06-15

Issue

Vol. 5 No. 7 (2006)

Section

Research Article

License

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.

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