02167naa a2200325 a 450000100080000000500110000800800410001902400480006010000210010824501340012926000090026352012100027265000150148265000150149765000130151265000130152565000120153865000110155065300230156165300330158465300210161765300300163870000220166870000190169070000180170970000170172770000200174470000130176477300640177721575652024-07-16       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1139/cjas-2023-00292DOI1 aCONTREIRA, C. L.  aQuantification of biogenic amines and adaptation of an index as a quality indicator of rendered pig meals.h[electronic resource]  c2024  aThe objective of this study was to quantify biogenic amines and to adapt equations for the calculation of the biogenic amine index (BAI) in rendered pig carcass meals (RPCM). Samples of RPCM from three different origins were evaluated: Group 1-experimentally produced meal; Group 2-meal produced in a plant dedicated to rendering pigs dead on the farm due to non-infectious causes; and Group 3-meal produced in commercial rendering plants. Group 1 meals were produced from sow carcasses that were stored either under environmental temperature (ET = 25°C) or refrigeration temperature (RT = -6°C), and their biogenic amine contents were analyzed at 0, 24, 48, and 72h of storage. The levels of the biogenic amines phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine of all meals were determined by high-performance liquid chromatography, and their BAIs were calculated. Group 1 meals stored at ET presented higher phenylethylamine, putrescine, cadaverine, and tyramine contents compared with those stored at RT after 24h storage, whereas spermidine and spermine contents decreased after 24h of storage at ET. The adapted BAI can be used as a quality indicator of RPCM.  aPutrescine  aSpermidine  aSpermine  aCarcaça  aFarinha  aSuíno  aAminas biogênicas  aFarinhas fundidas de suínos  aPhenylethylamine  aRendered pig carcass meal1 aCOREZZOLLA, L. R.1 aBEDENDO, G. C.1 aKRABBE, E. L.1 aGOPINGER, E.1 aAVILA, V. S. de1 aRUTZ, F.  tCanadian Journal of Animal Sciencegv. 104, n. 1, Mar. 2024