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Comparison of ciprofloxacin residues percentages in egg samples before and after boiling.
| Sample (Egg) | MIT (%) | TLC (%) | ||||
|---|---|---|---|---|---|---|
| Before boil | After boil | p-value | Before boil | After boil | p-value | |
| Local scavenging hens | 9 (9) | 6 (6) | 0.59 | 9 (9) | 7 (7) | 0.79 |
| Commercial layers | 45 (45) | 43 (43) | 0.88 | 45 (45) | 44 (44) | 0.88 |
| p-value | 0.0001 | 0.0001 | 0.0001 | 0.0001 | ||
n=100, MIT=Microbial inhibition test, TLC=Thin layer chromatography
