Abstract

Anakalo A. Shitandi, Oketch Aila, Stellah Ottaro, Leakey Aliong

This study investigated the effect of deep frying (210oC/15 min) on furazolidone residues in liver and muscle tissues of chicken. Furazolidone was administered (2 mg/kg body weight) orally to chicken daily for five days. The hens were then sacrificed at 1, 5, 24 168 and 264 h after treatment stopped and liver and muscle tissue samples obtained. The samples were deep fried, blended with distilled water and then centrifuged at 6000 rpm for five minutes. The supernatant was analyzed for the concentration of the drug using a using the Delvotest SP microbiological assay. A detection limit of 11.0 g/ml was obtained with spiked liver tissues contaminated with Furazolidone. Furazolidone residues were detected in fried liver and muscle tissues 264 h post treatment. It was concluded that furazolidone drug residues in chicken liver and muscle tissues were not destroyed by deep frying.