Biogenic amines in Australian animal by-product meals

Abstract

Biogenic amines were determined in Australian by-product meals including fish meals, poultry meals, meat meals, feather meals and blood meals. They were extracted with 0.1 mol/L HCl, derivatised with dansyl chloride and analysed using HPLC with UV detection at 254 nm. Median levels of putrescine, cadaverine and histamine were determined in the by-product meals, with the range being 13–102 mg/kg, 7–220 mg/kg and 4–570 mg/kg, respectively. High levels of biogenic amines were found particularly in fish meals. The results indicate that further studies are required to determine the maximum limits for biogenic amines in by-product meals that will not impair production when fed to poultry.