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Fat Content and Composition of Animal Products

Fat Content and Composition of Animal Products

Proceedings of a Symposium

  • Publisher: National Academies Press
  • ISBN: 9780309024402
  • eISBN Pdf: 9780309594448
  • Place of publication:  United States
  • Year of digital publication: 1976
  • Month: January
  • Pages: 256
  • Language: English
  • Fat Content and Composition of Animal Products
  • Copyright
  • Preface
  • Contents
  • Introductory Remarks
    • REFERENCE
  • Overview Of The Role of Animal Products in Human Nutrition
    • MAJOR SOURCES OF DATA
    • FOODS OF ANIMAL ORIGIN
    • AVAILABILITY OF FOOD ENERGY
    • AVAILABILITY OF PROTEIN
    • CONSUMPTION OF FAT
    • SOURCES OF VITAMINS AND MINERALS
    • ACKNOWLEDGMENTS
    • REFERENCES
  • Health-Related Aspects of Animal Products for Human Consumption
    • INTRODUCTION
    • RECENT TRENDS IN CONSUMPTION OF ANIMAL AND PLANT FOODS IN THE UNITED STATES
    • SIGNIFICANCE OF ANIMAL SOURCES OF FAT
    • SIGNIFICANCE OF PROTEIN INTAKE FROM ANIMAL FOODS
    • ANIMAL FOODS AND MINERAL REQUIREMENTS
    • OTHER HEALTH-RELATED ASPECTS OF ANIMAL FOODS
    • CONCLUSION
    • ACKNOWLEDGMENT
    • REFERENCES
  • The Consumer's Desire for Animal Products
    • INTRODUCTION
    • THE PROBLEM OF FATNESS OF ANIMAL PRODUCTS
    • CONSUMPTION DATA AND TRENDS
      • Effect of Income on Consumption
      • Trends in Selected Livestock Products
      • Fat Intake from Animal Products
    • CONSUMER ACCEPTANCE STUDIES
      • Beef
      • Pork
      • Lamb and Mutton
      • Processed Meats
      • Dairy Products
      • Poultry Products
    • RELATIONSHIP OF FATNESS TO TENDERNESS
    • SUMMARY
    • ACKNOWLEDGMENTS
    • REFERENCES
  • Altering Fat Content of Animal Products through Genetics, Nutrition, and Management
    • REFERENCES
  • Genetics of Fat Content in Animal Products
    • DESCRIPTION
    • GENETIC PROBLEMS
    • BREEDING PROGRAMS
    • SUMMARY
    • REFERENCES
  • Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk
    • SUMMARY
    • REFERENCES
  • Nutrition And Management Aspects Of Nonruminant Animals Related To Reduction Of Fat Content In Meat
    • AGE, BODY WEIGHT, AND SEX
    • EXERCISE (PIGS)
    • ENVIRONMENTAL TEMPERATURE
    • DIETARY FACTORS
    • ENERGY:PROTEIN RATIO
      • Chickens
    • ENERGY:PROTEIN RATIO
      • Ducks
    • CALORIE:PROTEIN RATIO
      • Turkeys
    • ENERGY INTAKE AND NITROGEN RETENTION
    • AMINO ACID DEFICIENCY
    • HIGH PROTEIN LEVELS
    • ENERGY AND PROTEIN LEVELS (PIGS)
      • Early Nutrition
      • Finishing Period
      • Feed Restrictions
    • PERIODICITY OF EATING
    • SUMMARY
    • REFERENCES
  • Eliminating Excess Fat in Meat Animals
    • CATTLE
    • SWINE
    • REPRODUCTION IN MEAT-TYPE ANIMALS
    • CONCLUDING REMARKS
  • Eating Quality of Meat Animal Products and Their Fat Content
    • HISTORICAL ASPECT
    • EATING QUALITY
    • FLAVOR
    • JUICINESS
    • TENDERNESS
    • FATNESS AND EATING QUALITY IN OTHER MEAT PRODUCTS
    • EATING QUALITY AND PROXIMATE COMPOSITION OF PORK LOINS
    • CONCLUSIONS
    • REFERENCES
  • The Federal Grading System for Animal Products
    • REFERENCES
  • Market Implications of Changing Fat Content of Milk And Dairy Products
    • INTRODUCTION
    • MINIMUM STANDARDS
    • CONSUMPTION TRENDS
    • SUBSTITUTE AND IMITATION PRODUCTS
    • COMPONENT PRICING
    • SUMMARY
    • REFERENCES
  • Status Report On The Alteration Of Fatty Acid And Sterol Composition In Lipids In Meat, Milk, And Eggs
    • A SYNOPSIS OF ALTERATIONS IN THE LIPID COMPOSITION OF SWINE
    • A SYNOPSIS OF ALTERATIONS IN THE LIPID COMPOSITION OF POULTRY DEPOT AND EGG LIPIDS
    • SYNOPSIS OF ALTERATIONS IN EGG CHOLESTEROL CONTENT
    • A SYNOPSIS OF ALTERATIONS IN THE FATTY ACID COMPOSITION OF MILK. INFLUENCE OF UNPROTECTED DIETARY SUPPLEMENTS
    • A SYNOPSIS OF ALTERATIONS IN THE FATTY ACID COMPOSITION OF MILK. INFLUENCE OF PROTECTED LIPIDS
    • A SYNOPSIS OF DAIRY PRODUCTS CONTAINING INCREASED POLYUNSATURATED FATTY ACIDS
    • A SYNOPSIS OF ALTERATIONS IN FATTY-ACID CONTENT OF RUMINANT MEAT. INFLUENCE OF UNPROTECTED DIETARY LIPIDS
    • A SYNOPSIS OF ALTERATIONS IN THE FATTY-ACID COMPOSITION OF RUMINANT MEAT. INFLUENCE OF PROTECTED LIPIDS
    • THE EFFECT OF PROTECTED FEEDS UPON CHOLESTEROL CONTENT OF MEAT, MEAT, MILK, AND DAIRY PRODUCTS
    • SUMMARY
    • REFERENCES
  • Commentary
  • Commentary
  • Participants

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  • Loan duration: 21 days
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