Effect of Putrefaction of Poultry Carcasses Prior to Rendering on Biogenic Amine Production

Abstract

Biogenic amines, compounds produced by bacterial decarboxylation of amino acids, have been found at high levels in animal by-product meals and have been associated with negative effects on animal performance. The production of eight biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) during putrefaction of poultry carcasses under common poultry house conditions was studied. Carcasses were allowed to putrefy for 0, 6, 12, 18, 24, 30, 36, 42, 48, or 72 h at 30°C and 70% relative humidity. Levels of biogenic amines were then determined using an HPLC method with fluorescence detection of dansylated derivatives. Levels of all amines increased with increasing putrefaction except spermidine and spermine, which decreased during putrefaction. Histamine, tyramine, and phenylethylamine had a common response. They remained low for approximately 24 h (less than 61, 59, and 58 μ g/g for histamine, tyramine, and phenylethylamine, respectively) after which they rose sharply to high levels, with histamine and phenylethylamine reaching 600 and 1,365 μ g/g, respectively, at 72 h. Putrescine, cadaverine, and tryptamine also exhibited a common response pattern. These amines remained low through the first 24 h and then rose to relatively high levels. However, they plateaued at 48 h and did not accumulate further. The data presented here suggest that putrefaction of poultry carcasses results in accumulation of high levels of biogenic amines, which might reduce the quality of the final rendered product.