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Effects of Salbutamol, Clenbuterol, and Terbutaline on Growth Performance and Residue Depletion in Broiler Chickens

Submitted:

21 April 2026

Posted:

22 April 2026

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Abstract
The present study evaluated the effects of three β‑adrenergic agonists, salbutamol, clenbuterol, and terbutaline on growth performance and the kinetics of residue depletion in broiler chickens. A total of 100 Ross 308 chicks were randomly allocated to six treatment groups and one untreated control group. Each β‑agonist was administered via drinking water at two concentration levels (2.5 mg/L and 5 mg/L) starting on Day 19 of age. Body weight was monitored from Day 20 to Day 40 to assess growth performance. Additionally, residue depletion was investigated in breast muscle, liver, kidney, and feathers at predefined time points after treatment cessation. All β‑agonist‑treated groups exhibited significantly reduced body‑weight gain compared with the control group, regardless of compound or dose, indicating that none of the tested β‑agonists conferred growth‑promoting effects in broiler chickens under the conditions of this study. Residue analysis revealed rapid absorption and widespread tissue distribution of all three compounds, with the highest residue concentrations detected during the early post‑exposure period, particularly in kidney and liver tissues. Residue levels declined progressively during withdrawal and fell below the corresponding decision limits (CCα) in all edible tissues at later sampling points. Quantitative residue determination was performed using a validated liquid chromatography–tandem mass spectrometry (LC–MS/MS) method compliant with Commission Decision 2002/657/EC. The findings confirm that salbutamol, clenbuterol, and terbutaline do not improve growth performance in broiler chickens and are efficiently eliminated from edible tissues when appropriate withdrawal periods are observed. These results support existing regulatory restrictions on the use of β‑agonists in poultry production and provide additional evidence relevant to food‑safety risk management.
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