https://doi.org/10.52973/rcfcv-e34341
Received: 20/10/2023 Accepted: 26/11/2023 Published: 07/01/2024
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Revista Científica, FCV-LUZ / Vol. XXXIV, rcfcv-e34341
ABSTRACT
Antibiotic use has promoted poultry production intensication.
However, irrational use of these drugs results in an accumulation
of toxic and harmful residues in the edible products of the treated
birds. These residues eventually affect the consumer’s health by
transferring antibiotic–resistant bacteria and causing allergies and
other pathologies. This study aims to describe the consumption
habits of broiler offal in two Algerian Provinces: Batna and Sétif
(North–East of Algeria). In addition, a qualitative study was conducted
to screen antibiotic residues in broiler offal commercialized in
these regions. A total of 250 consumers were randomly surveyed
using a questionnaire including questions regarding their socio–
demographics, their consumption habits of offal, and their knowledge
of the risks associated with the presence of antibiotic residues in
poultry products. The study was conducted from 5
th
February to
25
th
March 2019. Antibiotic residues were investigated in 66 broiler
samples (36 livers and 30 gizzards) using an agar diffusion test inspired
by the conventional microbiological method of the four plates. The
survey revealed high consumption rates of offal: 83.3% in Batna
and 92.0% in Sétif. The liver was the most preferred offal in both
regions due to its palatability (86.5%) and nutritional value (67.3%).
Most respondents (68% in Batna and 52% in Sétif) are aware of the
risks of antibiotic residues in offal. The results of the antibiotic
residue investigation showed an overall contamination rate of 33.3%.
Livers were more contaminated than gizzards. In both regions, the
widespread consumption of broiler offal and its contamination by
antibiotic residues constitute a potential health hazard for consumers.
Key words: Antibiotic residues; broiler offal; health; consumer
survey
RESUMEN
El uso de antibióticos ha promovido la intensicación de la producción
avícola. Sin embargo, el uso irracional de estos fármacos provoca
una acumulación de residuos tóxicos y nocivos en los productos
comestibles de las aves tratadas. Estos residuos acaban afectando
a la salud del consumidor al transferir bacterias resistentes a los
antibióticos y provocar alergias y otras patologías. Este estudio
pretende describir los hábitos de consumo de vísceras de pollos
de engorde en dos provincias argelinas: Batna y Sétif (noreste de
Argelia). Además, se realizó un estudio cualitativo para analizar
los residuos de antibióticos en las vísceras de pollos de engorde
comercializados en estas regiones. Se encuestó aleatoriamente a 250
consumidores mediante un cuestionario que incluía preguntas sobre
sus características sociodemográcas, sus hábitos de consumo de
vísceras y su conocimiento de los riesgos asociados a la presencia
de residuos de antibióticos en productos avícolas. El estudio se
llevó a cabo del 5 de febrero al 25 de marzo de 2019. Se investigaron
los residuos de antibióticos en 66 muestras de pollos de engorde
(36 hígados y 30 mollejas) mediante una prueba de difusión en agar
inspirada en el método microbiológico convencional de las cuatro
placas. La encuesta reveló altos índices de consumo de vísceras:
83,3% en Batna y 92,0% en Sétif. El hígado fue la víscera preferida
en ambas regiones por su palatabilidad (86,5%) y su valor nutritivo
(67,3%). La mayoría de los encuestados (68% en Batna y 52% en Sétif)
son conscientes de los riesgos de los residuos de antibióticos en
las vísceras. Los resultados de la investigación sobre residuos de
antibióticos mostraron una tasa global de contaminación del 33,3%.
Los hígados estaban más contaminados que las mollejas. En ambas
regiones, el consumo generalizado de vísceras de pollos de engorde y
su contaminación por residuos de antibióticos constituyen un peligro
potencial para la salud de los consumidores.
Palabras clave: Residuos de antibióticos; vísceras de pollos de
engorde; salud; encuesta de consumidores
Consumption habits of broiler offal and its contamination by antibiotic
residues in the Northeast of Algeria
Hábitos de consumo de vísceras de pollos de engorde y sus niveles de residuos de antibióticos,
en el nordeste de Argelia
Hanane Kadi
1,2
* , Assia Boudebza
3
, Mohamed Cherif Abdeldjelil
3
, Latifa Boultif
3
, Fadhila Mansour
1,4,5
, Ismail Chougui
1,2
,
Quamar Eddine Douak
1,2
, Lamia Elmechta
1
1
Constantine 1 – Frères Mentouri University, Institute of Nutrition, Food and Agri–Food Technologies (INATAA). Constantine, Algeria.
2
Constantine 3 – Salah Boubnider University, Food, Nutrition and Health Laboratory (ALNUTS). Constantine, Algeria.
3
Constantine 1 – Frères Mentouri University, Institute of Veterinary Sciences, Research Laboratory PADESCA. Constantine, Algeria.
4
Echahid Cheikh Larbi Tebessi University, Faculty of Exact Sciences and Natural and Life Sciences, Departament of Natural and Life Sciences. Tebessa, Algeria.
5
Batna1 University, Institute of Veterinary Science and Agricultural Sciences, Department of Food Technology, Food Science Laboratory. Batna, Algeria.
Corresponding Author: hanane.kadi@umc.edu.dz
Residues of antibiotics in the offal of broiler / Kadi et al. ____________________________________________________________________________
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INTRODUCTION
Offal is an important by–product of the meat industry. The main
factors affecting their consumption Worldwide are consumer
preferences, income, cultural and religious considerations [1]. In many
Countries, offal helps reduce protein malnutrition and food insecurity
and can be used regularly in a low–cost approach to obtain high–
quality protein and nutrition [2]. All slaughterhouse meat by–products
(including the spleen, pancreas, and uterus) are commonly used in
human food. Depending on the species from which they originate,
these products are consumed differently in several nations [3].
In Algeria, poultry livers, hearts, and gizzards are commercialized
individually and in larger quantities. In 2021, chicken (Gallus gallus
domesticus) meat was the predominant animal production, with
more than 257,644 tons [4]. The consumption of offal is rooted in the
Country's culinary traditions. Today, offal (liver, gizzard, and heart) is
available for sale individually to reduce the risk of salmonella cross–
contamination [5].
The industrialization of poultry farming in the World has been
accompanied by the widespread use of antibiotics to prevent and
treat infections. Antibiotics have also been added to the feed at a
sub–therapeutic level to improve growth rate and feed use eciency
[6]. This practice provides some economic benets to producers
in general. However, it is also associated with a few concerns [7].
The residues and their breakdown products have several side effects
on the human body and, in a broader sense, on the environment.
The repeated exposure of farm animals to small doses of antibiotics
contributes signicantly to the selection of multi–resistant pathogenic
bacteria strains. Since many of these antibiotics are the same or
substitutes for antibiotics used in human therapeutic practices,
selecting such strains is a real Public Health problem [8, 9, 10].
In addition to antibiotic resistance, the presence of these
residues in foodstuffs of animal origin is associated with several
risks: damage of bone marrow (Chloramphenicol), carcinogenic risks
(Sulfamethazine, Oxytetracycline, and Furazolidone) [11], allergic
risks (Penicillin, Streptomycin) and modication of the intestinal
ora (Tetracyclines) [12].
Algeria is an example of such Countries where the risks of developing
antibiotic resistance are very high due to the unregulated access to
veterinary antibiotics, the non–respect of waiting periods, the non–
respect of dosing, and the lack of awareness concerning antibiotic
resistance [13]. Furthermore, no legal regulations set the maximum
residue limits (MRLs) for antibiotics in foodstuffs of animal origin.
In Algeria, several studies have focused on the detection and
quantication of antibiotic residues in chicken meat [14], milk [15],
and honey [16], but very few have studied their presence in poultry
offal. Indeed, there is currently a lack of knowledge regarding the
consumption patterns of chicken offal and the extent of its antibiotic
residue contamination.
In this context, this study was conducted in two Algerian Provinces
(Batna and Setif) to survey the dietary practices associated with
broiler offal consumption and the level of awareness among
consumers regarding the hazards of antibiotic residues to their health.
This study also assessed the level of antibiotic residue contamination
of broiler offal (liver, gizzard) commercialized in these Provinces.
MATERIALS AND METHODS
Study area
The study covered communes in the Provinces of Batna and Sétif
(North–Eastern Algeria). Batna is located in North–Eastern Algeria, in
the Aurès Region. Sétif is considered a crossroads between East and
West, North and South Algeria [17]. Together with the Provinces of
Média and Bouira, they account for a quarter of national production,
i.e., 1.6 million tons of poultry products [4].
Survey on consumption of broiler offal:
Type of study
This descriptive cross–sectional survey used direct interviews
with the respondents (face–to–face). A pilot study was conducted in
January 2019 on 20 respondents residing in Batna and Setif Provinces.
The pilot study allowed us to test the questionnaire and improve
its content by adding, removing, or reformulating some questions.
Study population
Respondents were randomly selected and interviewed from
February 5
th
to March 25
th
, 2022. The only inclusion criterion was
the age of the respondents (at least 18 years old). The participants
were interviewed in urban areas and in different locations: markets,
universities, polyclinics, and administrative establishments.
Questionnaire
The nal version of the questionnaire contained 16 questions
divided into three sections: The first one was devoted to the
respondent identication; the second section focused on habits of
consumption of chicken offal, and the third section aimed to evaluate
the respondents' level of knowledge about the risks of contamination
of foodstuffs by antibiotic residues.
Microbiological screening of antibiotic residues in broiler offal:
Sample collection
The samples were collected from legal businesses chosen for
the availability of broiler offal, and compliance with regulatory
slaughtering conditions.
A total of 66 samples of broiler offal (liver and gizzard) were collected
(TABLE I). For each sample, a minimum weight of 30 g was collected
aseptically. Each sample was placed in a separate, sterile, hermetically
sealed, clearly marked, and labeled bag. The collected samples were
transported in a cooler with ice packs to the microbiology laboratory
and were frozen at -18°C for 24 h (Fiocchetti brand freezer 489–2013,
Model ULV0481M1BS1856, class C, S/N: 47020 made in Italy).
TABLE I
Collection of samples from dierent locations in the two willayas
Batna Setif
Slaughterhouses 06 livers / 06 gizzards 06 livers / 06 gizzards
Butchers, Sales outlets, Markets 12 livers / 09 gizzards 12 livers / 09 gizzards
Total 66 Samples
FIGURE 1. Negative result
FIGURE 2. Positive result
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Residue screening
The microbiological screening for antibiotic residues was carried
out using an agar diffusion test inspired by the Agence Française
de Sécurité Alimentaire 2010 [18] reference method (four–box
method). This method allows for the detection of the following
families of antibiotics: beta–lactams, Tetracyclines, Sulphonamides,
Aminoglycosides, and Macrolides [19]. This study used Bacillus subtilis
strain ATCC 6633 grown at three pH levels (pH 6.0; pH 7.2; pH 8.0). It is a
ubiquitous telluric germ from the Bacillaceae family. Its optimal growth
temperature is between 30 and 37°C. To rule out antibiotic resistance
of the used strain, a pre–test was conducted by cultivating the germ in
the antibiotic discs used in this study, namely Penicillin, Tetracycline,
Tylosin, and Colistin. The germ was inhibited by all 4 antibiotics.
Preparation of the culture medium
The culture medium used was Mueller Hinton. To prepare 1 L of this
medium, 1 L of distilled water and 51 g of Muller Hinton powder were
used. The solution obtained was divided into two (0.5 L) and was then
adjusted with HCL to obtain a pH of 6, and with NaOH to obtain a pH
of 8. The solution was autoclaved at 120°C for 15 min.
Sample processing
A few minutes before use, liver and gizzard samples were removed
from the freezer for thawing. A cylindrical core (6 mm diameter ×
2cm length) was taken from each sample and then sliced into small
discs (6 × 2 mm) using a scalpel. Sample discs were placed on a circle
approximately 1cm from the periphery of each Petri dish inoculated
withBacillus subtilis [20]. After 20 h of incubation at 30°C, the
diameters of the inhibition zones around the sample discs were
measured. The samples with an annular zone size (distance between
the edge of the disc and the outer limit of the inhibition zone) of at
least 2 mm were considered positive (FIG.1 and FIG.2).
Ethical aspect
This study was approved by the scientic council of the Institute
of Nutrition, Food and Agri–Food Technologies (INATAA), University
des Frères Mentouri Constantine 1 (Algeria). The respondents of the
survey were interviewed after explaining the purpose of the interview
and obtaining their verbal consent.
RESULTS AND DISCUSSIONS
Survey on consumption of broiler offal:
Consumers’ demographics attributes
This study looks at the consumption habits of broiler offal in two
Provinces of North–East Algeria. No study on this subject has yet
been published in Algeria.
A total of 250 respondents were interviewed (TABLE II). The study
included male and female respondents with close percentages (49.6%
female vs. 50.4% male). The participants' average age was 37.1 ±11.6, with
30 years as the highest frequency (8.4%). The eldest participant was 68,
and the youngest was 20 years old. More than half of the respondents
had a university education (58.8%), while 6.8% had a low education level
not exceeding primary education. The largest group of respondents had
their source of income working as civil servants or in the private sector
or were retired. The majority of participants were from an urban area
(72.8%). The analysis of the demographic characteristics of the studied
population shows that the distribution by sex and age corresponds to
the national average. The percentage of respondents with a high level
of education exceeds the national average. In fact, according to the
latest available data (2015), 68.2% of the Algerian adult population has
a low level of education, 19.3% a medium level, and 12.5% a high level
[22]. This bias is probably due to the higher levels of self–condence
and willingness to participate found in people with higher levels of
education, as reported by Claret et al. [20].
Levels and motivations of chicken offal consumption in the studied
regions
In both studied Regions, the consumption of chicken offal was
widespread (86.8%). These consumption levels were high for the
whole household regardless of age category.
Worldwide, the amount of edible offal available to slaughterhouses,
meat processors, and wholesalers has expanded signicantly over
the past decades [23]. The consumption of chicken by–products has
increased due to their low cost, low–fat content, and quick preparation
time [24]. Indeed, chicken offal is considered an attractive source
of iron and protein because it is cheaper than other animal sources
like red meat and sh.
According to this survey (TABLE II), the nutritional value of broiler
offal has a signicant inuence (P<0.003) on the consumption of
this foodstuff. However, gender, education level, residential area,
and profession have no signicant inuence on the consumption of
chicken offal in either Province (P> 0.05). In Somalia, offal is traditionally
consumed mainly by women, apart from liver and kidney, which are also
consumed by men [25]. In South Africa, in all Districts, the frequency of
liver intake (times per month) was higher in households where mothers
had less than 12 years of schooling compared with households where
mothers had higher years of schooling [26]. Even though more than
half (61.6%) of the respondents were well aware of the potential dangers
Data processing and analysis
The data from both studies were analyzed using EPI INFO software
version 3.3.2 [21]. Descriptive statistics were used to determine
the means and percentages of the survey data and antibiotic
contamination rates of the analyzed samples.
Chi–square statistics were used to determine the relationship
between age, gender, level of education, antibiotic residue awareness,
and consumption of broiler offal. P< 0.05 was considered statistically
signicant. The graphs were produced using Excel 2013 (Microsoft©).
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FIGURE 3. Motivations to consume each type of oal (liver, gizzard, and heart)
Residues of antibiotics in the offal of broiler / Kadi et al. ____________________________________________________________________________
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associated with antibiotic residues in offal, this knowledge did not
deter them from consuming offal. These high consumption rates are
probably encouraged by the low price and availability of offal compared
with other animal proteins like meat.
Consumption of each type of broiler offal according to the
consumer’s age category
Regardless of their age category, the majority of the respondents
consider the liver as their preferred offal, followed in second place by
the heart. The gizzard was the least popular offal, particularly among
children and older people (TABLE III).
TABLE II
Factors inuencing the consumption of broiler oal
Consumers Non–consumers
P
Freq % Freq % Total
Gender
Female 110 44.0% 14 5.6% 124
0.37
Male 107 42.8% 19 7.6% 126
Total 217 86.8% 33 13.2% 250
Residential area
Rural 59 23.6% 9 3.6% 68
0.99
Urban 158 63.2% 24 9.6% 182
Total 217 86.8% 33 13.2% 250
Profession
Civil executive 10 4.0% 3 1.2% 13
0.58
Civil servant 85 34.0% 13 5.2% 98
Liberal function 47 18.8% 7 2.8% 54
Retired 62 24.8% 9 3.6% 71
Unemployed 11 4.4% 0 0.00% 11
Undeclared profession 2 0.8% 1 0.4% 3
Total 217 86.8% 33 13.2% 250
Level of education
None 3 1.2% 1 0.4% 4
0.16
Primary 15 6.0% 2 0.8% 17
Middle 32 12.8% 1 0.4% 33
Secondary 45 18.0% 4 1.6% 49
University 122 48.8% 25 10.0% 147
Total 217 86.8% 33 13.2% 250
Assessment of nutritional value
Yes it has 146 58.4% 71 28.4% 217
0.003
No it has not 6 2.4% 27 10.8% 33
Total 152 60.8% 98 39.2% 250
Awareness of the presence of ATB residues
Aware 130 52.0% 24 9.6% 154
0.15
Not aware 87 34.8% 9 3.6% 96
Total 217 86.8% 33 13.2% 250
%: Percentage. Freq: Frequency
TABLE III
Consumption of broiler oal according to the consumer’s age category
Liver Gizzard Heart
Freq % Freq % Freq %
Children 176 70,4% 31 12,4% 49 19,6%
Adults 216 86,4% 161 64,4% 167 66,8%
Elderly 157 62,8% 61 24,4% 85 34,0%
%: Percentage. Freq: Frequency
Motivations to consume each type of offal (liver, gizzard, and heart)
Nutritional value plays an important role in offal consumption. It
is the prime motivation to consume liver and the second motivation
to consume both hearts and gizzards (FIG. 3). Palatability is also a
determining consumption factor. It comes as the rst motivation for
heart and gizzard consumption and the second for liver consumption.
Availability and affordability were also mentioned as motivators to
consume the three types of offal.
The liver is considered a palatable offal with known benets for the
body. In Iran, the liver is traditionally the most consumed offal and
is considered a quality source of protein [19, 27]. The liver is rich in
vitamins A, B, and D [28] and contains minerals and trace elements
such as iron and zinc [14]. According to some studies, it may have a
higher nutritional value than meat [29]. This survey showed that the
liver is the most consumed offal by people of all ages, including children
(70.4%). However, the use and value of offal, edible, and inedible meat
by–products depend entirely on the culture and the country [23]. In
some parts of the World, like Somalia, the liver is rarely provided to
young children because local people believe that consuming broiler
liver by children could affect their learning to talk correctly [25]. In
other parts of the World, liver consumption by children is encouraged,
like in the Northern Cape Province of South Africa, where 73% of
preschool children eat liver at least once a month and as many as
20% once a week or more. While only 60–75 g of liver per month is
needed to meet the vitamin A requirement of preschool children [26].
In this survey, the gizzard was less appreciated by children and old
people (TABLE III), probably because of its organoleptic qualities.
Indeed, Wani and Majeed [30] reported that gizzard is less preferred
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by consumers due to their peculiar avor and texture. The texture
of chicken gizzards is tough and rubbery due to their characteristic
muscular construction and a high level of connective tissue [31].
Tenderness is important for the sensory quality [32, 33]. Chicken
gizzards need proper tenderization for efficient utilization [30].
According to the results obtained by Güvenet al. in 2021 [31], the protein
content of chicken gizzards is comparable to the protein content in
other consumed meats (muscle tissues). Chicken and turkey gizzards
are good sources of macro and trace elements, such as iron and zinc.
Furthermore, the consumption of gizzards could be benecial for human
health since gizzards contain lower total saturated fatty acids (SFA)
levels and higher total monounsaturated fatty acids (MUFAs) as well as
polyunsaturated fatty acids (PUFAs) levels compared to muscle tissues.
Frequency of offal consumption and their culinary preparation modes
Twenty–one–point two percentage (21.2%) of the surveyed
households consumed broiler offal once a week, while 12.4%
consumed it several times a week. According to a study conducted
in Iran in 2019, 38.1% of the respondents consume chicken liver, and
most consume it once every three months [34].
Among this households, chicken offal is consumed mainly fried (73.7%)
or as the main ingredient of a local sauce called Kamounia (57.1%).
Around the World, the liver is prepared and cooked in different
ways with other ingredients in traditional cooking, such as fried liver
and liver pate [35]. In Iran, 80.8% of consumers prefer cooking liver
on a barbecue [34].
Microbiological screening of antibiotic residues in broiler offal
A microbiological screening analysis using the agar diffusion
method was carried out on 66 samples of broiler offal (36 livers and
30 gizzards) to detect the antibiotic residues, in particular residues
of Tetracyclines, Sulphonamides, and Aminoglycosides.
TABLE IV shows the absence of antibiotic residues in all the
samples taken from public slaughterhouses. However, out of 42
samples of offal taken from private sales outlets, 52.3% were
contaminated with antibiotic residues, including 12 samples of liver
and 8 of gizzard. Representing respectively 33.3 and 26.7% of the
total analyzed samples.
The contamination level revealed in the present study (30.3%) was
lower than those recorded in other Regions of Algeria. A study on
chicken liver conducted in 2017 in the Souk Ahras region revealed
a contamination incidence of 70.6% [13]. In the Tizi–Ouzou Region,
the study conducted by Hakem et al. (2013) indicated a rate of 86.2%
[36], and Ramdane in 2015 reported a rate of 60% of contaminated
samples in the Central Region [37].
The high percentage of positive cases is due to the abusive use
of antibiotics, a characteristic of poultry farming in Algeria. Most
veterinary practitioners and producers use antibiotics to prevent
infectious diseases without respecting the prophylactic or therapeutic
dosage, length of treatment, and withdrawal time indicated on
the product label [13, 28, 38]. Internationally, contamination with
veterinary drugs in foodstuffs of animal origin, particularly meat, is a
real problem. Several studies in Africa revealed such contaminations:
in Lubumbashi (DR Congo), Okombe et al. showed that out of 144
samples analyzed, 43 (36 from cattle and 7 from poultry) were
contaminated with antibiotic residues, and the overall contamination
rate was 29.9% [39].
Investigations conducted by Olatoye et al. at Akure municipal
slaughterhouse in Nigeria revealed 54.4% contamination with antibiotic
residues [40]. In Morocco, Chaiba et al. study revealed the presence
of 11 livers contaminated with ATB residues out of 18 liver samples,
representing a percentage of 61.1% [41]. In Asia, contamination levels
are also high. In Iraq, Shareef et al. reported 39 positive samples out
of 75 [42]. In Iran, the results obtained by Javadi et al. showed 100%
positive cases out of 40 livers collected [43]. In Europe, studies
reported lower contamination levels. In Bulgaria, for example, they
recorded (15.8%) [44].
In France, the results for all species combined show that the
maximum level was 1.1% in fresh meat and products of bovine (Bos
taurus) and ovine (Ovis aries) species, and the minimum level was
0.08% in poultry meat [45].
The higher rates of liver contamination compared with the gizzards
could be explained by the fact that many drugs are mainly metabolized
by the liver and eliminated via the bile duct, leading to the persistence
of these molecules in this organ. Additionally, the enterohepatic
cycle followed by these medications slows down their elimination.
Furthermore, many molecules have an anity for richly vascularized
organs like the liver [46].
Nature of the antibiotic residue detected in the contaminated samples
TABLE V shows the nature of the antibiotic residue detected
in the contaminated samples (livers and gizzards). Nine out of 24
contaminated liver samples (37.5 %) and 8 out of 18 contaminated
gizzard samples (44.4%) were suspected to contain Tetracycline
residues. Liver samples were also contaminated by Sulfonamide and
Aminoglycoside residues that were not detected in any gizzard sample.
In order of importance, the most incriminated antibiotic families
were Tetracyclines (40.5%), followed by Sulphonamides (9.52%), while
Aminoglycosides were involved in only 2.38%.
These results are consistent with those reported in Algeria by Mokhtar
Rahmani et al. [27] and with those reported in Morroco by Chaiba et al.
TABLE IV
The number and the rate of broiler oal samples suspected to contain antibiotic residues
Liver Gizzard
Total
Private sales outlets State slaughterhouses Private sales outlets State slaughterhouses
Number of samples
contaminated
12/24 0/12 8/18 0/12 20/66
Rate
50% 0% 44.4% 0% 30.3%
Total
12/ 36 (33.3%) 8/30 (26.7%)
Residues of antibiotics in the offal of broiler / Kadi et al. ____________________________________________________________________________
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[41] and Tassist et al. [47], who indicated that β–Lactams, Tetracyclines,
and Macrolides were the most used antibiotics in broiler production.
CONCLUSION
This study indicated a widespread consumption of broiler offal
by all households in the investigated Regions, mainly because
consumers attach great nutritional value to this relatively affordable
foodstuff. The liver is the preferred offal because of its palatability
and high nutritional value. The study also revealed that broiler offal is
contaminated with antibiotic residues, reecting antibiotic misuse
in poultry farming. Considering the quantity and frequency of offal
consumption by the population, these results are alarming because
of the potential risks to the consumers’ health.
Conicts of interest
The authors declare no competing interests.
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TABLE V
Nature of the antibiotic residue detected in the
contaminated samples (livers and gizzards)
Antibiotics Liver Gizzard Rate %
Tetracyclines 9/ 24 37,5% 8/18 44,4% 17/42 40,5%
Sulfonamides 4/24 16,7% 0 4/42 9,52%
Aminoglycosides 1/24 4,16% 0 1/42 2,38%
_____________________________________________________________________________Revista Científica, FCV-LUZ / Vol. XXXIV, rcfcv-e34341
7 of 7
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