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Table 6 Biogenic amines and ammonia in caecal digesta of broilers

From: Suitability of Hermetia illucens larvae meal and fat in broiler diets: effects on animal performance, apparent ileal digestibility, gut histology, and microbial metabolites

 Items

Protein × Fat

SE

P-value

Protein (LSMean)

SE

P-value

Fat (LSMean)

SE

P-value

S + 0 L

S + 50 L

S + 100 L

L + 0 L

L + 50 L

L + 100 L

S

L

0 L

50 L

100 L

Biogenic amines, mg/kg fresh matter

 Agmatine

244

293

274

222

214

213

26.18

0.237

270

216

22.51

< 0.001

233

254

243

23.48

0.460

 Ethanolamine

6.00

9.93

4.51

10.1

9.50

10.7

1.715

0.121

6.81

10.1

1.114

0.017

8.04

9.71

7.61

1.287

0.387

 Methylamine

7.51

7.45

7.06

6.51

6.43

5.41

0.821

0.895

7.34

6.12

0.522

0.065

7.01

6.94

6.24

0.611

0.550

 Putrescine

1.40

1.30

1.68

1.13

0.31

0.73

0.463

0.670

1.46

0.72

0.282

0.056

1.27

0.80

1.20

0.336

0.539

 Cadaverine

4.17

5.69

3.82

4.86

3.57

3.70

0.796

0.107

4.56

4.04

0.590

0.343

4.52

4.63

3.76

0.648

0.365

 Histamine

1.16

1.19

1.05

1.14

1.06

1.07

0.063

0.476

1.14

1.09

0.038

0.357

1.14

1.28

1.06

0.046

0.345

 Tyramine

1.12

1.09

3.11

1.10

1.83

2.21

1.321

0.825

1.77

1.71

0.763

0.958

1.11

1.46

2.66

0.934

0.479

 Spermidine

220

238

234

185

187

179

15.11

0.674

231

183

11.83

< 0.001

202

212

206

12.73

0.689

 Spermine

13.7

11.6

11.0

9.53

10.5

8.53

0.777

0.166

12.1

9.51

0.448

< 0.001

11.6u

11.0uv

9.75v

0.549

0.067

Ammonia, mmol/kg fresh matter

23.2

24.0

22.6

20.2

21.3

19.1

1.140

0.916

23.3

20.2

0.853

< 0.001

21.7

22.6

20.9

0.933

0.181

  1. S, soybean meal; L; 15% of SBM crude protein substituted with HI larvae meal CP; S + 0 L, SBM + 0 HI larvae fat; S + 50 L, SBM + 50% HI larvae fat; S + 100 L, SBM+ 100% HI larvae fat; L + 0 L, HI larvae meal+ 0 HI larvae fat; L + 50 L, HI larvae meal+ 50% HI larvae fat; L + 100 L, HI larvae meal+ 100% HI larvae fat
  2. u,v indicate differences by trend (0.05 ≤ P ≤ 0.10) for the main effect of fat source
  3. SE Standard error