Fat Content and Composition of Animal Products

Proceedings of a Symposium

Editor: National Academies Press
ISBN: 9780309024402
eISBN Pdf: 9780309594448
Lloc de publicació: United States
Any de publicació digital: 1976
Mes: Gener
Pàgines: 256
Idioma: Anglés

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