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Comparison of residue of Amoxicillin in egg samples between local and commercial hens
| Sample (Eggs) | MIT (%) | TLC (%) | ||||
|---|---|---|---|---|---|---|
| Before boil | After boil | p-value | Before boil | After boil | p-value | |
| Local scavenging hens | 5 (5) | 3 (3) | 0.71 | 5 (5) | 4 (4) | 0.73 |
| Commercial layers | 17 (17) | 17 (17) | 1.00 | 17 (17) | 15 (15) | 0.79 |
| p-value | 0.01 | 0.002 | 0.01 | 0.01 | ||
n=100, MIT=Microbial inhibition test, TLC=Thin layer chromatography
