LAUSR

Abstract Taurine (Tau), a sulphur-containing, non-proteinaceous amino acid traditionally is not considered to be essential for poultry, since it is synthesised in the body. Recent changes in breeder diet formulation associated with removal of animal-derived feed ingredients, main feed sources of Tau for poultry, make such a diet Tau-deficient. Furthermore, in stress conditions when Tau requirement is most likely increased, it could become semi-essential. In laboratory conditions with small numbers of birds and well-controlled environment and balanced diets, beneficial protective effects of dietary Tau most likely would not be observed. This was confirmed in a range of trials conducted 30–50 years ago. However, recent data related to various stress models, including heat stress, immunological challenge, increased stocking density and presence of toxicants in the diet, showed some protective effects of dietary Tau. In particular, Tau can decrease oxidative stress and inflammation (via downregulation of NF-κB) caused by the aforementioned factors in chicken liver, kidney and oviduct. Furthermore, a great body of evidence from medical sciences showing protective effect of Tau in various model systems and in clinical practices clearly indicate a need for further research in the area. Indeed, nutritional modulation of commercially relevant stresses in poultry production by using Tau deserves more attention and further investigation.