TESTING OF CHEMICAL, pH AND TEST OF ANTIBIOTIC CULLED LAYING HENS MEAT.

Abstract

The main purpose of this study was to determine the chemicals contained in the culled laying hens meat and the level of acidity (pH) and to find out whether there were Oxytetrasyklin and Kanamycine antibiotic residues in the culled laying hens meat so as not to interfere with the food product fermentation process (salami). The samples used were whole culled layered hens (chest and thighs). Chemical / proximate testing consisting of water content, ash content, protein content, fat content, and carbohydrates  and pH test for meat. Testing of antibiotic residues is done by the Bioassay method (Screening). The results of laboratory testing showed that the samples of the affected culled laying hens meat were analyzed, the chemical quality of the culled laying hens meat  was 69.55%, 20% protein and 8.2% fat and 1.15% carbohydrate. The results of testing on culled laying hens meat after cutting obtained pH around 5.9 - 6.0. Based on the results of testing of antibiotic residues on the culled laying hens meat, negative results were obtained for the antibiotic residues oxytetrasyklin (per 10 g) and kanamycine (per 10 g).

Keywords: chemical analysis, pH, culled laying hens, antibiotic residues.