Investigation of doxycycline residues in bones after oral administration to broiler chickens

Abstract

Chicken bones, a by-product of the poultry industry, can directly or indirectly enter the food chain. Bone meal and bone products could be sources of many contaminants. Considering the wide range of uses made of bones in the culinary and food industries, this material needs to be safe and antibiotic residue–free. To determine if such is the case, the concentration of doxycycline in chicken bones was investigated, this antimicrobial being one of the most commonly used in poultry production.

Keywords

• doxycycline
• bones
• broilers
• uhplc-ms/ms