New Protein Foods

Animal Protein Supplies

1st Edition - November 28, 1978
Imprint: Academic Press
Editor: Aaron M. Altschul
Language: English
eBook ISBN:
9 7 8 - 1 - 4 8 3 2 - 8 8 0 4 - 8

New Protein Foods Volume 3: Animal Protein Supplies Part A reviews issues, states questions, and proposes answers with regard to the supplies of animal protein for human… Read more

Purchase options

BLOOM INTO SPRING SAVINGS

Save up to 25% on books and eBooks!

Shop now

Institutional subscription on ScienceDirect

Request a sales quote

New Protein Foods Volume 3: Animal Protein Supplies Part A reviews issues, states questions, and proposes answers with regard to the supplies of animal protein for human consumption. The text is divided into four parts. Part I deals with the issues on animal protein supplies and the trends in human population, food, and income. Part II covers topics such as the evolution of animal protein in the human diet, the competition between animals and man for agricultural resources, and the energy cost of food production by animals. Part III focuses on marine animals and includes topics such as the progress and prospects of fish farming as well as marine invertebrates. Part IV tackles related technologies such as the use of amino acids as supplement in animal feeds and the application of technology for the preservation of meat products. The book is recommended for biologists, food technologists, and agriculturists who would like to know more about animal proteins as food and the advancements and issues related to it.

List of Contributors

Preface

Contents of Previous Volumes

Introduction

Chapter I. Animal Protein Supplies: The Issues

I. Introduction

II. Animals and Animal Protein

III. Problems

IV. Alternatives: Problems and Opportunities

V. Comment

References

Chapter II. Food and People

I. Introduction

II. Trends in Population, Food, and Income

III. Validity of Projections

IV. Weather

V. New Crop Patterns

VI. New Food Consumption Patterns

References

Land Animals

Chapter III. The Evolution of Animal Protein in the Human Diet

I. Some Factors Influencing Selection of Animals for Meat

II. The Effect of Modern Technology

III. The Status of Meat

IV. Some Considerations for the Future

References

Chapter IV. Competition between Animals and Man for Agricultural Resources

I. Introduction

II. World Food Supply

III. Competition of Man and Animals for Land

IV. Livestock: Competition for Grain

V. Livestock: Competition for Protein Supplies

VI. Feed Costs of Other Domesticated Animals (United States)

VII. Competition between Livestock and Game Animals

VIII. Competition by Other Wild Animals (United States)

IX. Game Harvest (United States)

X. Potential for Increased Animal Production

XI. Conclusion

References

Chapter V. Energy Cost of Food Production by Animals

I. Introduction

II. Efficiency of Dietary-Energy Utilization for Animal Production

III. Protein-Production Efficiency of Farm-Animal Enterprises

IV. Fossil Energy Requirements of Protein Production by Animals

V. Summary

References

Chapter VI. Prospects for Milk Supplies in the United States

I. Introduction

II. Trends in Milk Production

III. Utilization of the Milk Supply

IV. Marketing Institutions

V. Geographical Distribution of Milk Production

VI. Prospects for Future Milk Supplies

VII. Extending Supplies through Substitutes or Analogs

VIII. Potential New Products from Advancing Technology

IX. Impact of Government Regulations

References

Chapter VII. Increased Animal Production through Breeding

I. Introduction

II. General Strategies for Genetic Improvement

III. Genetic Improvement in the Tropics

IV. Conclusions

References

Chapter VIII. Land Animals: Opportunities for Improved Production

I. Introduction

II. Potential For Increased Ruminant Production

III. The Role of Research

IV. Comment

References

Marine Animals

Chapter IX. Factors Determining the Maximum Possible Fish Catch

I. Introduction

II. Production of Food in the Sea

III. World Catch of Fish

IV. Optimum Use of Oceans for Production of Food

References

Chapter X. Progress and Prospects of Fish Farming

I. Introduction

II. Levels of Fish Farming

III. Benefits of Fish Farming as a Source of Animal Protein

IV. Characteristics Desired in Fish for Farming

V. Present and Potential Yields through Farming Selected Species of Food Fish

VI. Technology of Utilization of Farm-Raised Fish

VII. Conclusion

References

Chapter XI. Progress and Prospects in Farming Invertebrates

I. Introduction

II. Mollusks

III. Crustaceans

IV. Conclusion

References

Technology

Chapter XII. Amino Acids as Supplements in Animal Feeds

I. Introduction

II. Present Practice of Supplementing with Amino Acids

III. Economic Comparisons

IV. Quantities of Amino Acids Utilized

V. Cost and Trends in Cost of Amino Acids

VI. Prospects for Future Utilization of Amino Acids in Animal Feeds

VII. Limitations to Supplementation with Amino Acids

References

Chapter XIII. Technology of Preservation of Meat Products

I. Introduction

II. Procedures for Delaying Microbial Deterioration

III. Procedures for Controlling Microbial Activity

IV. Procedures for Eliminating Microbial Activity

V. Preservation of Nutritional Quality

VI. Outlook

References

Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

New Protein Foods

Animal Protein Supplies

Purchase options

BLOOM INTO SPRING SAVINGS

Institutional subscription on ScienceDirect

Related books