Taurine concentrations in animal feed ingredients; cooking influences taurine content

A. R. Spitze, D. L. Wong, Quinton Rogers, Andrea J Fascetti

Research output: Contribution to journalArticle

81 Citations (Scopus)

Abstract

The aim of this study was to determine the taurine content in a variety of animal feeds. There is very little information on the taurine content of ingredients used in home-prepared diets for dogs and cats, and foods fed to wild animals in captivity. This study reports the taurine content of both common and alternative feed ingredients, and compares taurine loss as a result of different methods of food preparation. Foods were selected based on their use in commercial and home-prepared diets. Animal muscle tissue, particularly marine, contained high taurine concentrations. Plant products contained either low or undetectable amounts of taurine. The amount of taurine that remained in a feed ingredient after cooking depended upon the method of food preparation. When an ingredient was constantly surrounded by water during the cooking process, such as in boiling or basting, more taurine was lost. Food preparation methods that minimized water loss, such as baking or frying, had higher rates of taurine retention.

Original languageEnglish (US)
Pages (from-to)251-262
Number of pages12
JournalJournal of Animal Physiology and Animal Nutrition
Volume87
Issue number7-8
DOIs
StatePublished - Aug 2003

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Taurine
taurine
Cooking
cooking
ingredients
food preparation
Food
Diet
captive animals
Wild Animals
plant products
Water
animal tissues
frying
baking
wild animals
boiling
muscle tissues
diet
Cats

ASJC Scopus subject areas

  • Animal Science and Zoology
  • veterinary(all)

Cite this

Taurine concentrations in animal feed ingredients; cooking influences taurine content. / Spitze, A. R.; Wong, D. L.; Rogers, Quinton; Fascetti, Andrea J.

In: Journal of Animal Physiology and Animal Nutrition, Vol. 87, No. 7-8, 08.2003, p. 251-262.

Research output: Contribution to journalArticle

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