Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with ß-alanine and garlic extract.

Poultry meat is a highly esteemed product among consumers. However, the emphasis on increasing body weight has led to a rise in the proportion of rapidly shrinking fibers, adversely affecting the quality and shelf life of poultry meat. With a growing awareness of dietetics among consumers, there is an increasing challenge to produce chicken meat that is not only free of antibiotics but also beneficial for dietary and health reasons. Biogenic amines (BA) can serve as indicators of meat freshness and quality. While they play vital roles in the body, excessive consumption of BA can have toxic and carcinogenic effects. The objective of this study was to examine the impact of supplementing feed with garlic extract and ß-alanine (ß-Ala) on the formation of BA and amino acid (AA) levels in the breast and leg muscles of chickens stored under aerobic chilling conditions. The muscles were obtained from chickens fed with garlic extract and ß-Ala in quantities of 0.5 and 2% for each additive, as well as 0.5 and 2% of their combination. Analyses were conducted on d 1, 3, 5, 7, and 10 of storage. ß-Ala supplementation increased the proportion of this AA in breast (P < 0.01) and leg muscles (P < 0.01), along with a rise in the proportion of nonessential AA (NEAA; sum of aspartic, aspartic acid, glutamic, glutamic acid, serine, ß-Ala, and proline) (P < 0.01). The levels of BA changed during storage in breast and leg muscles (P < 0.001). The applied diet significantly influenced the formation of putrescine (P = 0.030), phenylethylamine (P = 0.003), agmatine (P = 0.025), and total BA (P < 0.001) in breast muscles. On the 10 d of storage, the breast muscles exhibited the lowest BA index (BAI) in the group, with a diet supplemented with 0.5% garlic extract and 0.5% ß-Ala (P < 0.05). The leg muscles showed a similar BA trend as the breast muscles. These supplements may be utilized in production to augment the protein content of chicken muscles and potentially decrease the BAI index during meat storage.

Effect of pearl guinea fowl eggshell ultrastructure and microstructure on keets hatchability.

Variability in shell structure is an evolutionary mechanism in birds that enables them to adapt to specific environmental conditions. This variability may also occur within the same species under the influence of individual indicators, such as the age or health status of females. While interspecies variation is quite obvious and easy to interpret, the reasons for intraspecies variation remain unclear. In this study, we examined the ultra- and microstructure of guinea fowl eggshells to identify the association between variations in shell structure and hatchability outcomes. We analyzed the visual differences between shells with low (L), intermediate (I), and high (H) external porosity using scale invariant feature transform analysis with NaturePatternMatch software. We found that the external pore image was closely related to the overall porosity of the shell before incubation. The total pore area, total porosity, and diffusion index (GH2O) were highest in group H shells (P < 0.001). Posthatching shells were characterized by an increased diameter and total surface area, decreased pore number (P < 0.001), as well as shortened mammillary layer (P < 0.001) and decreased total consumption of mammillary knobs (P < 0.001). The porosity indices of posthatching H shells had intermediate values between L and I. Although the effect of shell structure parameters on hatching was not confirmed, we assumed that all categories (L, I, and H) of shells were ideal for incubation. This suggests that the shell structure adapts to the metabolic rate of developing embryos; however, differences in shell structure affect the duration of incubation and synchronization of hatching. Both L and H shells showed delayed and prolonged hatching. Therefore, we recommended that guinea fowl eggs with different external porosity parameters should be incubated separately for better hatching synchronization. Differences in GH2O between L, I, and H eggs suggest that the shell porosity characteristics of guinea fowl eggs may be a key determinant of the rate of water loss during storage before incubation.

Toxico-pathological effects of ochratoxin A and its diastereoisomer under in ovo conditions and in vitro evaluation of the toxicity of these toxins against the embryo Gallus gallus fibroblast cell line.

Herein, we conducted a comparative study on the embryotoxicity of ochratoxin A (OTA) and its diastereomer 2'R-ochratoxin A (2'R-OTA) under in ovo conditions, as well as assess the in vitro embryotoxicity of these substances together with ochratoxin B and α-ochratoxin, using chicken (Gallus gallus domesticus) embryo cell lines. In ovo tests involved egg incubation of 8 different groups (i.e., control "0"-no puncture or injection (standard incubation); "00"-punctured eggs without injection; "OTA 0.25," "OTA 0.50," "OTA 0.75," "2'R-OTA 0.25," "2'R-OTA 0.50," "2'R-OTA 0.75"-eggs containing OTA or 2'R-OTA at 0.25, 0.50, and 0.75 µg/egg concentration, respectively). The results confirmed OTA's impact on early and late embryo mortality, where chick hatchability decreased with increasing toxin dosage. Both OTA and 2'R-OTA demonstrated embryotoxicity, however, in the case of the highest OTA diastereomer dose, nearly 11% higher chick hatchability was observed compared with the group that received OTA. 2'R-OTA dosage did not reduce parameters chick quality compared to chicks hatched from control group eggs. OTA concentrations were higher than 2'R-OTA detected in chicken organs such as liver and kidney, whereas 2'R-OTA concentrations were higher in blood serum and heart. The presented studies highlighted the differences in the ability to accumulate toxins in certain organs, which, to a certain extent, may affect the potential toxicity on individual organs. Additionally, during in vitro tests, when assessing the cytotoxic effects of OTA and its analogues toward the chicken embryonic cell line in an MTT assay, the cell metabolic activity was inhibited to a comparable extent at 27-times higher concentration of 2'R-OTA than OTA (0.24 µM). Also, comparably lower toxicity was attributed to the remaining OTA derivatives.

Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction.

Poultry meat is a source of many important nutrients, micro- and macro-elements, and biologically active substances. During meat storage, many physicochemical changes take place, also affecting the content of biologically active substances, including biogenic amines.They are formed as a result of three processes: decarboxylation of amino acids by microorganisms, reductive amination, and transamination of aldehydes and ketones, and as a result of activity of body tissues. Excessive consumption of biogenic amines shows toxic properties. The increasing consumption of poultry meat and the lack of established limits for biogenic amine content is a major challenge for scientists, producers, and consumer organisations, which have not yet established limits for biogenic amine content in meat (including poultry meat). Analyses of biogenic amine content in meat account for less than 10% of scientific papers, which raises the scope of the problem of limiting biogenic amines in meat. Among the methods of amine reduction are methods of destroying or reducing microorganisms' high hydrostatic pressure (HHP), ozonisation, radiation, or the use of essential oils.

Biogenic amines: formation, action and toxicity - a review.

Biogenic amines (BA) are organic compounds commonly found in food, plants and animals, as well as microorganisms that are attributed with the production of BAs. They are formed as an effect of a chemical process: the decarboxylation of amino acids. Factors determining the formation of BAs include the availability of free amino acids and the presence of microorganisms that show activity with respect to carrying out the decarboxylation process. On the one hand, BAs are compounds that are crucial for maintaining cell viability, as well as the proper course of the organism's metabolic processes, such as protein synthesis, hormone synthesis and DNA replication. On the other hand, despite their positive effects on the functioning of the organism, an excessive content of BAs proves to be toxic (diarrhea, food poisoning, vomiting, sweating or tachycardia). Moreover, they can accelerate carcinogenesis. Amines are a natural component of plant and animal raw materials. As a result of the proven negative effects of amines on living organisms, the reduction of these compounds should be the subject of scientific research. The present review aims to synthesize and summarize the information currently available on BAs, as well as discuss the interpretation of the results. © 2020 Society of Chemical Industry.