Table-8.
Comparison of conc. of Amoxicillin residues in egg samples between local and commercial hens.
| Sample (Egg) | Average concentration (µg/ml) | ||
|---|---|---|---|
| Before boil | After boil | p-value | |
| Local scavenging hens (n=5) | 10.46 | 10.29 | 0.37 |
| Commercial layers (n=5) | 48.82 | 48.38 | 0.21 |
| p-value | 0.04 | 0.05 | |