New Protein Foods (eBook)

Front Cover 1
Animal Protein Supplies 4
Copyright Page 5
Table of Contents 8
List of Contributors 12
Preface 14
Contents of Previous Volumes 16
PART I: INTRODUCTION 18
Chapter 1. Animal Protein Supplies: The Issues 20
I. Introduction 20
II. Animals and Animal Protein 21
III. Problems 25
IV. Alternatives: Problems and Opportunities 28
V. Comment 34
References 36
Chapter 2. Food and People 38
I. Introduction 38
II. Trends in Population, Food, and Income 40
III. Validity of Projections 48
IV. Weather 55
V. New Crop Patterns 58
VI. New Food Consumption Patterns 59
References 60
PART II: LAND ANIMALS 62
Chapter 3. The Evolution of Animal Protein in the Human Diet 64
I. Some Factors Influencing Selection of Animals for Meat 64
II. The Effect of Modern Technology 76
III. The Status of Meat 83
IV. Some Considerations for the Future 86
References 87
Chapter 4. Competition between Animals and Man for Agricultural Resources 89
I. Introduction 90
II. World Food Supply 91
III. Competition of Man and Animals for Land 96
IV. Livestock: Competition for Grain 99
V. Livestock: Competition for Protein Supplies 105
VI. Feed Costs of Other Domesticated Animals (United States) 108
VII. Competition between Livestock and Game Animals 111
VIII. Competition by Other Wild Animals (United States) 116
IX. Game Harvest (United States) 120
X. Potential for Increased Animal Production 123
XI. Conclusion 128
References 129
Chapter 5. Energy Cost of Food Production by Animals 133
I. Introduction 134
II. Efficiency of Dietary-Energy Utilization for Animal Production 135
III. Protein-Production Efficiency of Farm-Animal Enterprises 148
IV. Fossil Energy Requirements of Protein Production by Animals 152
V. Summary 157
References 159
Chapter 6. Prospects for Milk Supplies in the United States 161
I. Introduction 162
II. Trends in Milk Production 163
III. Utilization of the Milk Supply 166
IV. Marketing Institutions 173
V. Geographical Distribution of Milk Production 175
VI. Prospects for Future Milk Supplies 177
VII. Extending Supplies through Substitutes or Analogs 185
VIII. Potential New Products from Advancing Technology 187
IX. Impact of Government Regulations 188
References 190
Chapter 7. Increased Animal Production through Breeding 191
I. Introduction 191
II. General Strategies for Genetic Improvement 193
III. Genetic Improvement in the Tropics 199
IV. Conclusions 212
References 213
Chapter 8. Land Animals: Opportunities for Improved Production 215
I. Introduction 215
II. Potential For Increased Ruminant Production 218
III. The Role of Research 222
IV. Comment 236
References 238
PART III: MARINE ANIMALS 240
Chapter 9. Factors Determining the Maximum Possible Fish Catch 242
I. Introduction 243
II. Production of Food in the Sea 245
III. World Catch of Fish 253
IV. Optimum Use of Oceans for Production of Food 271
References 276
Chapter 10. Progress and Prospects of Fish Farming 278
I. Introduction 279
II. Levels of Fish Farming 280
III. Benefits of Fish Farming as a Source of Animal Protein 283
IV. Characteristics Desired in Fish for Farming 291
V. Present and Potential Yields through Fanning Selected Species of Food Fish 294
VI. Technology of Utilization of Farm-Raised Fish 301
VII. Conclusion 306
References 307
Chapter 11. Progress and Prospects in Farming Invertebrates 310
I. Introduction 310
II. Mollusks 311
III. Crustaceans 329
IV. Conclusion 344
References 346
PART IV: TECHNOLOGY 350
Chapter 12. Amino Acids as Supplements in Animal Feeds 352
I. Introduction 352
II. Present Practice of Supplementing with Amino Acids 354
III. Economic Comparisons 362
IV. Quantities of Amino Acids Utilized 365
V. Cost and Trends in Cost of Amino Acids 369
VI. Prospects for Future Utilization of Amino Acids in Animal Feeds 373
VII. Limitations to Supplementation with Amino Acids 374
References 375
Chapter 13. Technology of Preservation of Meat Products 376
I. Introduction 376
II. Procedures for Delaying Microbial Deterioration 381
III. Procedures for Controlling Microbial Activity 386
IV. Procedures for Eliminating Microbial Activity 391
V. Preservation of Nutritional Quality 402
VI. Outlook 406
References 408
Index 410