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Comparison of Amoxicillin residues in milk samples between local and commercial cows.
| Sample (Milk) | MIT (%) | TLC (%) | ||||
|---|---|---|---|---|---|---|
| Before boil | After boil | p-value | Before boil | After boil | p-value | |
| Local cows | 14 (14) | 12 (12) | 0.82 | 13 (13 | 12 (12) | 0.81 |
| Commercial dairy cow | 38 (38) | 37 (37) | 0.87 | 35 (35) | 35 (35) | 1.00 |
| p-value | 0.0002 | 0.0002 | 0.0005 | 0.0002 | ||
n=100, MIT=Microbial inhibition test, TLC=Thin layer chromatography
