Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2601
Title: AN ASSESSMENT OF ANTIBIOTIC USAGE IN RUMINANT LIVESTOCK AND ANALYSIS OF ANTIBIOTIC RESIDUES IN BEEF AND CHEVON IN THE SUNYANI MUNICIPALITY, GHANA
Authors: Akansale, Richard
Issue Date: 2019
Abstract: The objectives of this study were to evaluate the awareness, practices and attitudes of farmers on antibiotic use in ruminant livestock and to determine the prevalence of antibiotic residues in beef and chevon in the Sunyani Municipality of Ghana. Random sampling was used to select respondents (ruminant farmers and veterinary officers) and meat samples (beef and chevon) whiles meat selling points (Abattoir, Abism Market and Central Market) were purposely selected. A total of 150 ruminant farmers and two veterinary officers were interviewed using structured questionnaires. Also,36 samples comprising18 beef and18 chevon were analysed for antibiotic residues using Liquid-Chromatography Mass Spectrometer (LC MS). The results showed that, 76.5% of the farmers were ignorant about antibiotic resistant strains, 38.7% had no knowledge that improper administration of antibiotics could worsen the animals’ condition. Majority of the respondents (53.3%) did not observe withdrawal periods,while 34.7% did.The analysis of beef showed no significant differences (P>0.05) among all antibiotic residues in beef samples except ciprofloxacin.Similarly, no significant differences (P>0.05) were observed in residue levels of all the antibiotics detected in chevon except chlortetracycline and norfloxacin.Ractopanine was the only antibiotic residue found above its maximum residue limit in both beef and chevon. The misuse of antibiotics is capable of generating residues in foods obtained from animals. Residues of the antibiotics were detected at various levels.Farmers should ensure strict adherence to recommended withdrawal periods and drugs labeled instructions. Antibiotic monitoring and testing programs ought to become a component part of the quality control process in producing high quality meat products.
Description: MASTER OF PHILOSOPHY DEGREE IN ANIMAL SCIENCE (MEAT SCIENCE)
URI: http://hdl.handle.net/123456789/2601
Appears in Collections:Faculty of Agriculture



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