Abstract
In the present study, the residual concentration of gentamicin was determined in chicken meat using ultra high performance liquid chromatography (UHPLC). In all 180 chicken meat samples including muscle, liver and kidney were analyzed. Out of 180 samples, 24 samples (13.33 per cent) were found positive for residual concentration of gentamicin in chicken meat. Positive meat samples of gentamicin were further analyzed for quantitative estimation. Six samples (25 per cent) were found gentamicin residue at higher levels while 18 samples (75 per cent) were found below maximum residue limits recommended by Commission Regulation of European Union for chlortetracycline in chicken muscle, liver and kidney samples. Positive meat samples were further subjected for boiling and results indicated a significant reduction in residual concentration of gentamicin.
Published Version
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