Residual effect of amoxicillin in broiler

This study was designed with the aim to determine the impact of residual antibiotics on poultry muscle (breast and thigh), kidney, spleen, fat & liver and effect of discriminate and indiscriminate use of antibiotic on haematological constituents in broiler chickens. The chickens were properly reared and on the day of 16, chicks were randomly divided into three groups namely control group (group A), discriminate antibiotic group (group B), indiscriminate antibiotic group (group c). Each group consists six chicks. In case of discriminate group, the chicks were treated with amoxicillin antibiotic followed by maintaining withdrawal period one week before the sacrifice of the birds. On the other hand indiscriminate group of chicks was continued without maintaining any withdrawal period and birds were sacrificed for sampling. TLC method was used for screening detection of amoxicillin residues in poultry tissues and hematological parameters were investigated with appropriate methods such as hemoglobin determination, packed cell volume and total erythrocyte count. In case of control group (group A): No positive sample found. In case of discriminate group (group B): the residues of amoxicillin were 100% in livers, 66.67% in kidneys, 0% in thigh muscles, and 0% in breast muscles, 33.34% in fat and 33.34% in spleen. In case of indiscriminate group (group c): the residues of amoxicillin were 100% in livers, 100% in kidneys, 16.67% in thigh muscles, and 16.67% in breast muscles, 50% in fat and 50% in spleen. Among the poultry tissues, liver and kidney had the highest level of antibiotic residues in comparison to other samples. It was observed that indiscriminate use of antibiotic represent the antibiotic residues in different edible tissues. Evidence suggests that more judicious use of antimicrobials in food animals will reduce the selection of resistant bacteria and help to preserve these valuable drugs for both human and veterinary medicine. National authorities should adopt a proactive approach that promotes programs aimed at reducing the need for antimicrobials in food animals and ensuring their prudent use. Further investigation is required for the quantitative determination of antibiotic residues in food product