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2023-10-25T12:06:08Z2023-10-25T12:06:08Z2022115111https://doi.org/10.33448/rsd-v11i5.283472525-3409http://hdl.handle.net/1843/60000https://orcid.org/0000-0001-9836-4117To quantify amines in ingredients and in different types of feed and to verify spermine inclusion influence in polyamine levels at storage of experimental diets of broiler, ingredients to formulate diets and commercial starting and growth feeds and were purchased. Spermidine, spermine, putrescine, cadaverine, agmatine, tyramine and histamine were detected by ion pair high performance liquid chromatography in ingredients, commercial diets, control and 0.06 and 012% spermine included formulations. Bioactive amines levels were analysed weekly to initial and growth diets, respectively until 21st and 49th days of storage at 26 ± 3°C and 72% relative humidity. All amines were detected in commercial feed. Spermidine and spermine predominate in soybean, wheat and corn, and tyramine in meat and bone meal. To initial diets averages of cadaverine reduced significantly in day 21, except for 0.06% spermine inclusion; agmatine decreased (p<0.05) in times, except for 0.12% spermine inclusion; spermidine were smaller (p<0.05) at 14 and 21 days and increased significantly with the level of inclusion. In growth diets cadaverine oscillated (p<0.05) between 0.35 at 28 days in control and 1.15 mg.100g-1 in 0.06% spermine inclusion at 49 days. Agmatine were 0.36 to 0.91 mg.100g-1 in control; spermidine vary significantly at 7 days in control and in 0.12% spermine inclusion at 28 days; spermine vary from 1.33 at 42 days to control to 72.55 mg.100g-1 at 7 days in 0.12% spermine inclusion. Polyamine levels were low in ingredients, commercial feed and initial and growth experimental formulations even when stored for 21 or 49 days.Para quantificar aminas em ingredientes e rações e verificar a influência da inclusão de espermina no armazenamento de dietas experimentais de frangos de corte foram adquiridos insumos e rações comerciais inicial e de crescimento. Espermidina, espermina, putrescina, cadaverina, agmatina, tiramina e histamina foram detectadas por cromatografia líquida de alta eficiência de pares iônicos em ingredientes, dietas comerciais, controle e formulações com 0,06 e 012% de espermina. As bioaminas foram analisadas semanalmente nas dietas inicial e de crescimento, respectivamente, até o 21º e 49º dias de armazenamento a 26±3°C e 72% de umidade relativa. Todas foram detectadas nas rações comerciais. Espermidina e espermina predominaramm em soja, trigo e milho e tiramina, na farinha de carne e ossos. Em dietas iniciais, cadaverina reduziu significativamente no dia 21, exceto com 0,06% de espermina; agmatina diminuiu (p<0,05) nos tempos, exceto na inclusão de 0,12% de espermina; espermidina foi inferior (p<0,05) aos 14 e 21 dias e aumentou (p<0,05) com o nível de inclusão. Nas dietas de crescimento cadaverina (mg.100g-1) oscilou (p<0,05) entre 0,35 aos 28 dias no controle e 1,15 com 0,06% de espermina aos 49 dias; agmatina, entre 0,36 a 0,91 mg.100g-1 no controle; espermidina variou (p<0,05) aos 7 dias no controle e com 0,12% de espermina aos 28 dias e espermina (mg.100g-1), de 1,33 aos 42 dias para o controle a 72,55 aos 7 dias com 0,12% de espermina. As concentrações de poliamina foram baixas em ingredientes, rações comerciais e formulações inicial e de crescimento, mesmo quando armazenadas por 21 ou 49 dias.engUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASResearch, Society and DevelopmentAlimentação e raçõesAve domestica -- CriaçãoAlimentos -- QualidadeBioactive amines in ingredients and feeds of broilers and storage effects on their levelsAminas bioativas em ingredientes e rações de frangos de corte e efeitos da estocagem nas concentrações destasinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://rsdjournal.org/index.php/rsd/article/view/28347iRogério Marcos de SouzaMaria Beatriz Abreu GlóriaAfonso Liguori de OliveiraAnna Christina de AlmeidaFernando ColenClaudia Fernandes Antunes e SouzaNeide Judith Faria de Oliveirainfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/60000/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALBioactive amines in ingredients and feeds of broilers and storage effects on their levels.pdfBioactive amines in ingredients and feeds of broilers and storage effects on their levels.pdfapplication/pdf153767https://repositorio.ufmg.br/bitstream/1843/60000/2/Bioactive%20amines%20in%20ingredients%20and%20feeds%20of%20broilers%20and%20storage%20effects%20on%20their%20levels.pdfa09e4c61177f0e66183a289731c7a8caMD521843/600002023-10-25 16:56:11.855oai:repositorio.ufmg.br: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Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-10-25T19:56:11Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
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