Document Type : Original Article
Authors
1
Department of Food control, Faculty of Veterinary Medicine, Benha University, Egypt
2
Department of Food control, Faculty of Veterinary Medicine, Adfina University, Egypt
3
Department of Biotechnology, Animal Health Research Institute, Dokki, Giza
4
Reference Laboratory for Veterinary Quality Control on Poultry Production, Animal Health Research Institute, Dokki
Abstract
Total aflatoxins residues were detected in chicken and turkey tissues "muscles and liver " by using HPLC. Results revealed
a significant difference variation among liver and muscles in examined chicken and turkey’s samples (p values <0.05).
These indicated that liver is the reservoir place of total aflatoxins residues. The means average of Aflatoxin B1, G1, B2,
G2 and total aflatoxins residues respectively, in examined chicken liver samples were 17.3+/-3.3 μg/kg, 13.5+/-2.1μg/kg,
7.6+/-4.8 μg/kg ,1.5+/-0.9 μg/kg and 22.8+/-4.1μg/kg. while in examined muscles samples they were 6.5+/-1.03 μg/kg,
4+/-1.4 μg/kg, 1.7+/-0.6 μg/kg, 0.7+/-0.3 μg/kg and 8.9+/-1.5 μg/kg. On the other side the means for Aflatoxin B1, G1,
B2, G2 and total aflatoxins residues respectively, in examined turkey liver samples they were 15.6+/-2.7 μg/kg ,13+/-
4.2μg/kg, 6.1+/-0.5 μg/kg, 2.2+/-0.6 μg/kg and 24.5+/-4.7 μg/kg, while in turkey muscles samples were 6.3+/-1.5 μg/kg,
4+/-0.2 μg/kg, 2.9+/-1.3 μg/kg, 0.6+/-0.3 μg/kg and 9.3+/-2.5μg/kg
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