Asian Food Science Journal

The overuse of antibiotics in food animals encourages antimicrobial resistance (AMR) and leads to drug residues entering the human food chain. This study examined antibiotic residues in broiler chickens and the biochemical effects of consuming contaminated meat on Wistar rats. Thirty-two broiler chickens received therapeutic doses of fluoroquinolone, sulfonamide, gentamicin, oxytetracycline, neomycin, tylosin, and penicillin over two weeks, while the control group was given distilled water and standard feed. Meat from treated chickens was incorporated into the diets of rats for four weeks. Analysis using High-Performance Thin Layer Chromatography (HPTLC) and UV spectrophotometry revealed notable antibiotic residues in chicken muscle: penicillin (4.88 mg/g), tylosin (1.17 mg/g), gentamicin (0.31 mg/g), oxytetracycline (0.22 mg/g), neomycin (0.20 mg/g), sulfonamide (0.19 mg/g), and fluoroquinolone (0.015 mg/g), all exceeding United States or European maximum residue limits (MRLs). Residues were also detected in rat muscle, with penicillin (0.153 mg/g) and tylosin (0.138 mg/g) being the highest. Rats fed contaminated meat showed significant increases in liver enzymes (ALT up to 92.07 UI/L; AST up to 88.93 UI/L) and kidney markers (Na⁺ up to 183.93 mmol/L; creatinine up to 12.47 mmol/L) compared to controls. Hematological changes included elevated white blood cell counts (16.60 × 10⁹/L) and packed cell volume (53.17%). These findings confirm that consuming meat from antibiotic-treated poultry can transmit residues capable of causing liver, kidney, and blood abnormalities. Regulatory oversight and responsible antibiotic use in animal production are critical to protect public health.