New Protein Foods (eBook)

Front Cover 1
Animal Protein Supplies, Part B 4
Copyright Page 5
Table of Contents 8
Dedication 6
List of Contributors 12
Preface 14
Contents of Previous Volumes 18
Part A: General Considerations 24
Chapter I. The Upper Limits of Livestock Production 26
I. Introduction 26
II. Factors That Interact to Determine Upper Limits of Livestock Production 28
III. Potentials for Increases in Production, by Types of Areas 35
IV. An Overall Assessment of Potential Increases in Animal Production 44
References 50
Chapter II. Government Policy and the Production of Animal Protein: An International Perspective 52
I. Introduction 53
II. The Livestock Sector and Economic Development 54
III. The Subtleties of Economic Policy 57
IV. The Biology of Livestock and Economic Policy 60
V. Economic Policies Relating to the Livestock Sector 62
VI. Implications and Lessons Learned 79
VII. Conclusions 80
References 81
Chapter III. The Nutritional and Metabolic Impact of Variable Protein Intake in Man 82
I. Introduction 82
II. Considerations in Determining Protein Requirements 83
III. General Health Aspects of Adequate Protein Intake 86
IV. Effects of Excessive Protein Intake 90
V. Protein Effects on Serum Lipid Levels 94
VI. Altered Protein Intake in the Future 96
VII. Summary 96
References 97
Part B: Swine, Poultry, and Small Ruminants 100
Chapter IV. Developments in Pork Production 102
I. Historical Perspective 102
II. Moral and Economic Considerations 103
III. Energetic Efficiency 108
IV. Nutrient Requirements 111
V. Nutritional Value of Pork 112
VI. Future Limitations and Challenges 116
References 122
Chapter V. Issues in Poultry Production 126
I. Introduction 126
II. The Poultry Industry 128
III. Poultry Rations 136
IV. Mechanization in the Commercial Broiler and Layer Industries 137
V. Energy Requirements 141
VI. Breeding 145
VII. Potential for Increase in Poultry Production in Less-Industrialized Countries 146
VIII. Comment 152
References 153
Chapter VI. Small Ruminants as Food Producers 156
I. Introduction 156
II. Small Ruminant Resources 157
III. Products 160
IV. Production and Efficiency 165
V. Production Systems 173
VI. PROSPECTS 176
References 176
Part C: Noncompetitive Sources of Food and Feed 180
Chapter VII. Amino Acid Fortification 182
I. Introduction 182
II. Significance of Protein Quality 183
III. Measurement of Protein Quality 184
IV. Protein-Energy Interactions 185
V. Amino Acid Fortification: Supporting Data 193
VI. Applications in Animal Nutrition 200
VII. Applications in Human Nutrition 205
VIII. Discussion 212
IX. Summary 218
References 219
Chapter VIII. Microorganismls as Feed and Food Protein 226
I. Introduction 227
II. Yeast Proteins 228
III. Bacterial Proteins 242
IV. Algae Protein 249
V. Fungal Protein 255
VI. Activated Sewage Sludge 256
VII. Influence of Conditions of Growth and Processing on Nutritional Value 257
VIII. Toxicology 260
IX. Amino Acid Content 262
X. Conclusions 265
Acknowledgment 267
References 267
Chapter IX. Noncompetitive Sources of Carbohydrates for Animal Feeding 274
I. Introduction 274
II. Cellulose Synthesis and Characteristics 276
III. Utilization of Cellulose as an Energy Source in Animal Feeding 278
IV. Effect of Time of Harvest, Processing, and Chemical Treatment on Animal Utilization 283
V. Economics of Cellulose Utilization by Ruminants 292
References 293
Chapter X. Recycling of Animal Wastes by Feeding 298
I. Introduction 298
II. Nutritional Value of Animal Waste 300
III. Effect of Feeding Waste on Quality of Products 311
IV. Safety Considerations 312
V. Summary 321
References 322
PART D: COMMENTARY ON THE PROTEIN PROBLEM 326
Chapter XI. Protein— Requirements, Availability, Preferences 328
I. Introduction 328
II. Determination of Protein Requirement 329
III. Correction for Protein Quality 330
IV. Controversy Concerning Protein Requirements 331
V. Requirement Expressed as Protein Concentration 333
VI. Availability of Protein 336
VII. Availability of Fat 346
VIII. Food Preferences 352
IX. Concluding Comments 353
References 354
Chapter XII. Protein Food Models 356
I. Introduction 356
II. A Nutrition Framework 358
III. Food Concepts: Application to Regions I and II 362
IV. Food Concepts: Application to Regions III, IV, and V 378
V. General Properties of Technological Solutions in Matters Relating to Food and Nutrition 380
VI. Comment 381
References 382
Index 386
FOOD SCIENCE AND TECHNOLOGY 400