title: Content of polyamines in by-products of slaughter pigs.
abstract: The concentrations of putrescine, spermidine and spermine were assessed in various by-products of slaughtered pigs (Pietrain × Landrace breed, with a carcass weight of 90-105kg). A total of 210 samples of muscular tissues (heart, tongue, diaphragm and esophagus) and inner organs (liver, kidney, spleen, lung, salivary gland and pancreas) were tested. Polyamine concentrations in non-skeletal muscles of pigs were similar to the polyamine concentrations reported for skeletal muscle. Inner organs, however, were characterized by approximately three times higher polyamine concentrations. These data can be useful to assess the alimentary polyamine exposure of humans or pets. The median spermidine: spermine ratio (weight base) was >0.1, and, thus, higher than that observed in skeletal muscles.
authors.affiliation: Institute of Meat Hygiene, Meat Technology and Food Science, Department of Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, A 1210 Vienna, Austria.
authors.forename: T
authors.initials: T
authors.lastname: Fuchs
authors.forename: F
authors.initials: F
authors.lastname: Bauer
authors.forename: P
authors.initials: P
authors.lastname: Paulsen