![]() Some companies use this exact reasoning to justify their claim as natural, but I can assure you that it is only a marketing strategy. Taurine, unlike many other amino acids, does not polarize light so there is no left or right rotation which can differentiate natural or synthetic types. ![]() It is important to keep in mind, however, that chemically there is no difference between synthetic or natural because both structures are exactly the same. While I would also prefer a natural product over synthetic, in this case unfortunately, there is currently no other choice. I intentionally use "mg" because all supplements are sold as "mg per capsule." Since the smallest amount available is 500 mg per capsule, you can either add one of these capsules to two pounds of meat or 1/2 capsule per one pound of meat.Ī lot of you might not like the fact that supplemental taurine is always synthetic. So what would be a reasonable amount to add? It is approximately 250 mg of taurine per 1lb of meat. The chance is that this amount might be covered by the natural taurine in meat alone, but due to a significant amount of variability of its concentrations in meat, high solubility in water, danger of delay in exhibiting clinical signs of deficiency and the fact that supplementation is relatively safe with no reports of any issues associated with overdose, it might be beneficial to always have a small amount of excess in your raw cat food. The Association of American Feed Control Officials, or AAFCO, recommends the minimum allowance of taurine for wet food to be 0.2% on a dry matter basis. If this broth is discarded, the meat ends up with a lower amount than before freezing. For example, if you buy raw ground meat/bone/organ packages, the liquid that comes out as it thaws – which is not blood despite its red color – is full of dissolved taurine. Since it is highly water soluble, that liquid will be taking a lot of the meat's taurine with it. Freezing does not affect taurine potency, but, during the thawing process, a lot of liquid is released. I have been asked many times if it loses its potency during food storage in the freezer. It just leeches it out from the meat into the water. Cooking meat at temperatures used for normal food preparation by itself does not change the amino acid in any way. For example, if the meat is cooked, it should be done in a small amount of water so that it can all be incorporated back into the food. To minimize the loss, one should always try to retain all of the liquids coming from the meat. The final amount of it in the food will depend on the food preparation and storage techniques. One very important property of taurine is its high solubility in water. ¹ Taurine content of meat was not only affected by diet, breed and environment, but also by the freshness of the meat. Despite meat being a good source of taurine, there is a significant amount of variability within meat samples according to a published study. Plant products contain either low or undetectable amounts it. Small amounts of it are found in dairy products. They are constantly filtering and follow the same "hard-working" scenario, concentrating it to a high degree in their tissues. Shellfish such as mussels and clams also have a lot of taurine. Although it is termed an organ, it is really the hardest working muscle in the body and has one of the highest concentrations of taurine. Dark meat has more than light meat because it comes from parts of the body that work harder, legs as opposed to breast. In muscles, it gets more concentrated the harder the muscle works. It is a naturally-occurring amino acid mostly found in muscle meat and organs like heart, kidney and liver and in seafood. I am sure that you have all heard about the importance of taurine for cats. ![]() No Bull, Taurine Is a Must for Kitty Updated: Sunday, J02:37 PM Published: Saturday, Decem09:21 PM Written by Marta Kaspar
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