volgens mij zit er simpelweg (te) weinig taurine in knijn:
Whole rabbit ground ....... 373 (+/- 399) mg taurine per kilogram wet weight
Chicken dark meat.......... 1690 (+/- 370) mg taurine per kilogram wet weight
Turkey dark meat .......... 3960 (+/- 690) mg taurine per kilogram wet weight
http://www.vetmed.ucdavis.edu/vmb/aal/pdfs/spitze.pdf~~
Bacteria destroy taurine, so the longer the animal has been dead, the lower the taurine content of the sample.
As the exact time of death and extent of bacterial contamination were not determined in the analysed samples,
the amount of taurine measured in each carcass may not have been representative of the taurine content of that animal’s tissues when it was alive.
An important property of taurine is its high water solubility. Most of the taurine contained in tissues will be dissolved into water if exposed. Therefore, how a diet is prepared will affect the taurine that is retained in the food ingredient for consumption by
the animal. As shown in Table 1, there was a trend of increasing taurine loss by method of preparation in the order of raw (no preparation at all), frying with juices retained, frying without juices retained, baking or boiling.
Boiling resulted in the greatest taurine loss because the food was surrounded by water, thereby leeching the taurine from the product.
Unless the water is included in the meal, the animal is consuming less taurine than predicted. Laidlaw et al. (1990) also compared the effects of preparation on taurine content and found similar results.
This report provides information on the taurine content of commonly used animal feed ingredients. 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.
