RESIDUES OF FURAZOLIDONE IN RAW AND BOILED EGGS AFTER ITS ADMINISTRATION TO LAYING HENS

Document Type : Original Article

Authors

1 Pharmacology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt.

2 Animal Health Research Institute, Dokki, Cairo, Egypt

3 Department. of pharmacology, Faculty of Veterinary Medicine, Zagazig University.

4 Department of Pharmacology, Faculty of Vet. Medicine, Zagazig University

Abstract

Furazolidone residue in raw and boiled eggs were measured after administration of the prophylactic dose (20 mg/kg b. wt. for 10 successive days) and the therapeutic dose (35 mg/kg b. wt. for 7 successive days) to laying hens and the clearance time of the drug in the laid eggs was also estimated. The concentration of Furazolidone residue in raw eggs of the prophylactic group was zero in the first day of dosing, in the 2nd day of dosing the concentration was 0.12ug/gm albumin and 0.09 ug/gm yolk and increased gradually to the peak at the 10th day of drug administration (0.41 ug/gm albumin and 0.39 ug/gm yolk. This level declined gradually till reached zero after 6 days in egg albumin and 7 days in the egg yolk from last dosage. Meanwhile, the boiled eggs showed low Furazolidone residues than raw eggs. As far the therapeutic dose groups, Furazolidone residues were detected at the 2nd day of dosing at concentration of 0.18 ug/gm albumin and 0.13 ug/gm yolk and increased to the peak at 7th day (0.50 ug/gm albumin and 0.40 ug/gm yolk) and declined till reached zero after 6 days in the egg albumin and 7 days in egg yolk. In boiled eggs the residues of Furazolidone were lower than in raw eggs.

Files

Share

How to cite

Statistics