Antibiotic residues in fresh and roasted chicken meat sold in Mukono district

Abstract

Increased demand in poultry meat has led to rear poultry in the shortest period of time with maximum output. This has resulted into increased use of antibiotics. Objectives: This study was designed to assess antibiotics residues in chicken meat sold in Mukono District with respect to food safety regulations. Methods: A survey was conducted to determine the antibiotics commonly used by farmers and also assess farmer’s knowledge and ability to correctly apply veterinary antibiotics. The study was carried out in eight sub counties in Mukono District (Wantoni, Kikko, Namawojjolo, Mbalala, Kiteete, Nabuti, Nasuuti and Ngandu) using a semi structured questionnaire. Purposive sampling was used to select farmers with at least 500 birds. Information on the used antibiotic drugs was collected from farmers, drug sellers and veterinary officers. Antibiotics were determined in 40 broilers roasted (20) and raw (20) from farmers in eight different areas. Samples collected were composed of 5 breasts, 5 wings, 5 thigh muscles and 5 livers. Antibiotic residues were determined using High Performance Liquid Chromatography (HPLC) method. Results: Results indicated that 93% of the farmers had received formal education ranging from Primary Leaving Examination (PLE) to University. Most of the farmers (55%) were females and their age varied between 23 and 57 years. Majority of the farmers (90.9%) had experience in poultry production varying from less than 1 year to 6 years. The study revealed that farmers (94.5%) used antibiotics during poultry production. Farmers (69%) had access to knowledge and aware of the veterinary antibiotics guidelines. Farmers (75.9%), did not correctly follow the instructions during administration of the antibiotics. Majority of farmers (77%) administered antibiotics orally after dilution. The remaining percentage used both oral and intramuscular (IM) administration methods. To flush out the antibiotic residues from the chicken system, farmers claimed to use Aloe Vera (Aloe Barbadensis Miller) and garlic (Allium Sativum). Tylosin, Enrofloxacin and Oxytetracycline were identified as commonly used antibiotics. The concentration levels of Oxytetracycline were 0.84 µg/kg, 3.00 µg/Kg, 5.87 µg/Kg, 0.31 µg/kg in raw chicken thighs, wings, livers and breasts respectively. Enrofloxacin residues in the raw chicken thighs, livers and breasts were 0.83µg/kg, 0.59 µg/kg, 0.0 µg/kg respectively. No Enrofloxacin was detected in the raw chicken wings. Tylosin residues in raw chicken, thighs, wings and breasts, were 10.20 µg/kg, 19.80 µg/kg, and 9.59 µg/kg respectively. Tylosin was not detected in the raw chicken liver. In roast chicken, Enrofloxacin (0.09µg/kg) and Oxytetracycline (0.01 µg/kg) were only detected in thigh samples. Tylosin was not detected in any roast chicken parts. Conclusion: Enrofloxacin, Tylosin and Oxytetracycline residues in both raw and roasted chicken meat were below regulatory limits for CAC/MRL 2017. The findings suggested that the chicken meat sold in Mukono district is within the acceptable antibiotic residues Limits.