Some Hazardous Residues In Chicken Meat

This work was carried out to study the pharmacokinetics of enrofloxacin and danofloxacin in chickens following a single intravenous and oral administration. The rate of elimination of these drug residues from chicken meat and organs as well as theinfluence of freezing storage and heat treatment on such residues were also evaluated. The following experiments were performed: J - Pharmacokinetics and blaavallabilities o[enro{loxacin and danofloxaclnTwenty chickens were used in this experiment. Chickenswere allocated to four groups (five chickens each). The first andsecond groups were given an intravenous injection of 10 and 5 mg/kg b.wt. of enrofloxacin and danofloxacin, respectively, whereas, the third and fourth groups were orally administered the same doses of enrofloxacin and danofloxacin. Blood samples werecollected from all chicken groups at 5, 10, 15, 30 minutes, 1, 2, 4,6, 8, 12, 18 and 24 hours after drug administration. The bloodsamples were allowed to clot and the serum was separated by centrifugation at 3000 r.p.m. for 15 minutes. The concentrations of the tested drugs in serum were estimated using the microbiological assay method.(93)