Quantitative determination of norfloxacin residues and effect of biol and freezing in chicken tissues [electronic resource].

By: Contributor(s): Language: English Summary language: Arabic Description: p.71-85Other title:
  • التقدير الكمى لمركب النورفلوركساسين وتأثير الحرارة والتجميد فى أنسجة الدجاج [Added title page title]
Uniform titles:
  • Mansoura veterinary medical journal, 2003 v.5(2) [electronic resource].
Subject(s): Online resources: In: Mansoura Veterinary Medical Journal 2003.v.5(2)Summary: Fifty two apparently one day old.At fourth week of age chicks were used in this study injected intramuscularly with norfloxacin at a dose of 5mg/kg body weight for 5 successive days for detection of norfloxacin residues,eight broilers were slaugh- tered on (1st,3rd,5th,7th and 9th day) after last dose.Muscles (breast,thigh) fat,liv- er and gizzard were examined before and after boiling (100 C for 30 minutes) for deter- mination of norfloxacin residues and studying effect of heat treatment on its persistence,and samples from muscles (breast,thigh) fat liver and gizzard of 12 broil- ers were examined before and after freezing at-180 C weekly for quantitative determi- nation of norfloxacin residues using HPLC.
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Fifty two apparently one day old.At fourth week of age chicks were used in this study injected intramuscularly with norfloxacin at a dose of 5mg/kg body weight for 5 successive days for detection of norfloxacin residues,eight broilers were slaugh- tered on (1st,3rd,5th,7th and 9th day) after last dose.Muscles (breast,thigh) fat,liv- er and gizzard were examined before and after boiling (100 C for 30 minutes) for deter- mination of norfloxacin residues and studying effect of heat treatment on its persistence,and samples from muscles (breast,thigh) fat liver and gizzard of 12 broil- ers were examined before and after freezing at-180 C weekly for quantitative determi- nation of norfloxacin residues using HPLC.

Summary in Arabic.

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