Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-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.

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.

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.