Abstract
The oxytetracycline (OCT) and chloramphenicol (CAP) residues were isolated from broiler chicken meat. Two different extraction procedures were used to extract two types of antibiotics residues in 13 different meat samples marketed in Yangon. The identification was done based on antibiotic sensitivity test, UV, and FTIR. The UV analysis showed that 69.2% of meat samples contained the OCT residues and 76.9 % of meat samples contained the CAP residues. The IR analysis also confirmed the presences of OTC residues and CAP residues. In antibiotic sensitivity test, bacterial growth inhibitions were found for four samples of OTC residues. But no inhibition zones were detected for CAP residues.
Keywords: Antibiotic Residues, Oxytetracycline, Chloramphenicol, Broiler Chicken Meat
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Corresponding Author
The Su Moe
Pharmaceutical Research Laboratory, Biotechnology Research Department
Ministry of Education, Kyaukse, Mandalay Division, Myanmar
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
DOI: https://dx.doi.org/10.18535/jmscr/v6i7.55
