Quantitative Analysis of Oxytetracycline Residue in Beef and Chicken Meat from Cities of Southwest Nigeria

Abstract

This study evaluated the levels of oxytetracycline residue in chicken and beef from major abattoirs and chicken marketing outlets in two metropolitan cities of southwest Nigeria. Samples of cattle (kidney, liver and muscle) and chicken (liver and muscle) from each city were obtained between January 2010 and December 2011. Oxytetracycline residue was determined by high performance liquid chromatography (HPLC). The mean residue concentrations of 1324.7±148.0, 856.6±118.0 and 651.7±101.3μg/kg were obtained in bovine kidney, liver and beef respectively with 8.7%, 8.6% and 11.2% above MRLs (kidney 1200μg/kg, liver 600μg/kg and muscle 400μg/kg). The levels in chicken liver and muscle were 1042.0±122.8 and 615.0±91.8μg/kg, respectively, of which 17.4% and 18.4% were above MRLs. The levels were significantly higher (P<0.05) in chicken than in beef and also in wet than dry season in beef. This study showed that a high proportion of beef and chicken consumed in the cities contained violative levels of oxytetracycline residue arising possibly from indiscriminate antibiotics usage in Nigeria livestock industry. These could predispose meat consumers to the associated health risks of antibiotic residue. Regulatory control of antibiotics usage, residue monitoring in Nigerian meat will ensure food safety and participation in international meat trade.

Keywords: Oxytetracycline, Residue, Beef, Chicken, HPLC, Southwest Nigeria