From:
"Sukie Crandall"
Date: 2009-01-30 21:26:01 UTC
Subject: [ferrethealth] Re:IBD-FYI Rabbit meat
To: ferrethealth@yahoogroups.com
taurine:
Check books with dietary tables.
I have no idea how reputable all or some of the
resources below are but check these out in
case any help:
http://www.serve.com/BatonRouge/taurine_chmr.htm
has comparative tables
It appears that even in the same species the muscle location
and type has an effect on taurine levels.Since it is acceptable
to provide abstracts, here is the abstract of that:
BEGIN QUOTE
Concentrations in beef and lamb of taurine, carnosine,
coenzyme Q10, and creatine
R. W. Purchas, S. M. Rutherfurda, P. D. Pearcea, R.
Vathera and B. H. P. Wilkinsona
Institute of Food, Nutrition and Human Health, Massey
University, Palmerston North, New Zealand
Abstract
Levels of taurine, carnosine, coenzyme Q10, and
creatine were measured in beef liver and several
muscles of beef and lamb and in cooked and
uncooked meat. The amino acid taurine has numerous
biological functions, the dipeptide carnosine is a buffer
as well as an antioxidant, coenzyme Q10 is also an
antioxidant present within mitochondria, and creatine
along with creatine phosphate is involved with energy
metabolism in muscle. Large differences were shown for
all compounds between beef cheek muscle (predominantly
red fibres) and beef semitendinosus muscle (mainly white
fibres), with cheek muscle containing 9.9 times as much
taurine, and 3.2 times as much coenzyme Q10, but only 65%
as much creatine and 9% as much carnosine. Levels in lamb
relative to beef semitendinosus muscles were higher for taurine
but slightly lower for carnosine, coenzyme Q10 and creatine.
Values for all the compounds varied significantly between
eight lamb muscles, possibly due in part to differences in the
proportion of muscle fibre types. Slow cooking (90 min at
70 =B0C) of lamb longissimus and semimembranosus muscles
led to significant reductions in the content of taurine,
carnosine, and creatine (P<0.001), but a slight increase in
coenzyme Q10. There was also a four-fold increase in
creatinine, presumably due to its formation from creatine.
It is concluded that biologically, and possibly nutritionally,
significant levels of taurine, carnosine, coenzyme Q10, and
creatine are present in beef and lamb, but that these levels
vary between muscles, between animals, and with cooking.
END QUOTE
In humans the cheek muscles are semimembranous and
I suspect that in herbivores that will be even more true,
so those fibrous scraps that you may weed out of the
meat your human family eats may be useful taurine rich
treats for ferrets.=20
Sukie (not a vet)
Recommended ferret health links:
http://pets.groups.yahoo.com/group/ferrethealth/
http://ferrethealth.org/archive/
http://www.afip.org/ferrets/index.html
http://www.miamiferret.org/fhc/
http://www.ferretcongress.org/
http://www.trifl.org/index.shtml
http://homepage.mac.com/sukie/sukiesferretlinks.html
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