In comparison with group C, the Q10 coenzyme content in groups E1, E2, E3 and E4 was lower by 40.9% 56.8% 40.9% and 65.9% respectively. In the first experiment (progressive pea contribution) the concentration of Carnosine was shown to be higher in E4 than E3 and C by 47.3% and 94.2%, respectively. The mean body weight of the pigs at experiment I and II commencement was: 26.7 and 33.5 kg, and at the end of the experiments: 122.0 and 124.0, respectively. The animals were weighed and tagged before the experiments. In each of the experiments 50 animals were divided into 5 groups (control - C, and four experimental), placed in group pens, each for 10 individuals (sex ratio hogs : sows - 1:1). Two experiments were performed, in which pea seeds (experiment I: E1 – 5.0% pea seeds E2 – 10.0% pea seeds E3 – 15.0% pea seeds E4 -17.5% pea seeds) and blue lupin seeds (experiment II D1 – 5.0% blue lupin seeds D2 – 10.0% blue lupin seeds D3 – 15.0% blue lupin seeds) were used instead of SBM-GM. 100 individuals three-breed cross piglets: ♀ (landrace × yorkshire) × ♂ duroc were used. The study objective was to evaluate the impact of different contributions of pea ( Pisum sativum ) cultivar Hubal and blue lupin ( Lupinus angustifolius ) cultivar Regent on the level of selected bioactive substances in pork meat. The interest of these results is considered in terms of reported evidences on the deleterious consequences of taurine deficiency in animals and humans. Al analyses were carried out in uncooked samples. Pistachios contained very low concentrations of taurine (4.9 nmoles/g). Almonds, cashews, hazelnuts, and pine nuts contained taurine in concentrations ranging 15-46 nmoles/g. Pumpkin seeds contain 13.5 nmoles/g, black beans 9.2 nmoles/g, horse beans 12.9, and chick peas 18.7 nmoles/g. From the seeds, cereals and grains examined, rice, wheat, barley, sesame seed, coffee and cacao, contains no taurine. Taurine was undetectable in fruits and vegetables. No taurine was found was found either in hen eggs (yolk or white) or in dairy products or in honey. Taurine concentration in chicken leg was 6.6 μmoles/g and in chicken breast was 1.4 μmoles/g. Beef, pork and lamb meet contain taurine in concentration ranging 3.5-4.0 μmoles/g. The highest concentration of taurine was found in clams and octopus (41.4 μmoles/g and 31.2 μmoles/g) followed by shrimp and fish (12.4 μmoles/g and 9.1 μmoles/g). The taurine content of foods including fruits, vegetables, seeds, nuts, cereals, meat, seafood, and dairy products was examined in this study. As a conditionally essential nutrient, taurine has several important preventive medical applications.H. In this context, taurine's interaction with other nutrients, biochemicals, and xenobiotics warrants extensive exploration. Recent discoveries concerning taurine's role in cellular proliferation and membrane protection underscore its physiological significance. Further studies are required before taurine can be routinely advocated for use in these and other disorders. Preliminary evidence suggests a possible role for taurine administration in congestive heart disease, acute hepatitis, cystic fibrosis, and myotonia. A milder form of this condition has been observed in children on long-term total parenteral nutrition. Retinal dysfunction occurs in taurine-deficient animals. Accordingly, proprietary milk formulas are now supplemented with taurine.
Although taurine is synthesized from sulfur-containing amino acids, concern has been expressed about the adequacy of endogenous sources, especially in neonates. With the exception of cow's milk, taurine is widely distributed in foods from many animal, but not plant, sources. Taurine (2-aminoethanesulfonic acid), well known for its role in bile salt synthesis, is also involved in a number of crucial physiological processes including modulation of calcium flux and neuronal excitability, osmoregulation, detoxification, and membrane stabilization.
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