New Protein Foods

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.

1;Front Cover;1 2;Animal Protein Supplies;4 3;Copyright Page;5 4;Table of Contents ;8 5;List of Contributors;12 6;Preface;14 7;Contents of Previous Volumes;16 8;PART I: INTRODUCTION;18 8.1;Chapter 1. Animal Protein Supplies: The Issues;20 8.1.1;I. Introduction;20 8.1.2;II. Animals and Animal Protein;21 8.1.3;III. Problems;25 8.1.4;IV. Alternatives: Problems and Opportunities;28 8.1.5;V. Comment;34 8.1.6;References;36 8.2;Chapter 2. Food and People;38 8.2.1;I. Introduction;38 8.2.2;II. Trends in Population, Food, and Income;40 8.2.3;III. Validity of Projections;48 8.2.4;IV. Weather;55 8.2.5;V. New Crop Patterns;58 8.2.6;VI. New Food Consumption Patterns;59 8.2.7;References;60 9;PART II: LAND ANIMALS;62 9.1;Chapter 3. The Evolution of Animal Protein in the Human Diet;64 9.1.1;I. Some Factors Influencing Selection of Animals for Meat;64 9.1.2;II. The Effect of Modern Technology;76 9.1.3;III. The Status of Meat;83 9.1.4;IV. Some Considerations for the Future;86 9.1.5;References;87 9.2;Chapter 4. Competition between Animals and Man for Agricultural Resources;89 9.2.1;I. Introduction;90 9.2.2;II. World Food Supply;91 9.2.3;III. Competition of Man and Animals for Land;96 9.2.4;IV. Livestock: Competition for Grain;99 9.2.5;V. Livestock: Competition for Protein Supplies;105 9.2.6;VI. Feed Costs of Other Domesticated Animals (United States);108 9.2.7;VII. Competition between Livestock and Game Animals;111 9.2.8;VIII. Competition by Other Wild Animals (United States);116 9.2.9;IX. Game Harvest (United States);120 9.2.10;X. Potential for Increased Animal Production;123 9.2.11;XI. Conclusion;128 9.2.12;References;129 9.3;Chapter 5. Energy Cost of Food Production by Animals;133 9.3.1;I. Introduction;134 9.3.2;II. Efficiency of Dietary-Energy Utilization for Animal Production;135 9.3.3;III. Protein-Production Efficiency of Farm-Animal Enterprises;148 9.3.4;IV. Fossil Energy Requirements of Protein Production by Animals;152 9.3.5;V. Summary;157 9.3.6;References;159 9.4;Chapter 6. P
rospects for Milk Supplies in the United States;161 9.4.1;I. Introduction;162 9.4.2;II. Trends in Milk Production;163 9.4.3;III. Utilization of the Milk Supply;166 9.4.4;IV. Marketing Institutions;173 9.4.5;V. Geographical Distribution of Milk Production;175 9.4.6;VI. Prospects for Future Milk Supplies;177 9.4.7;VII. Extending Supplies through Substitutes or Analogs;185 9.4.8;VIII. Potential New Products from Advancing Technology;187 9.4.9;IX. Impact of Government Regulations;188 9.4.10;References;190 9.5;Chapter 7. Increased Animal Production through Breeding;191 9.5.1;I. Introduction;191 9.5.2;II. General Strategies for Genetic Improvement;193 9.5.3;III. Genetic Improvement in the Tropics;199 9.5.4;IV. Conclusions;212 9.5.5;References;213 9.6;Chapter 8. Land Animals: Opportunities for Improved Production;215 9.6.1;I. Introduction;215 9.6.2;II. Potential For Increased Ruminant Production;218 9.6.3;III. The Role of Research;222 9.6.4;IV. Comment;236 9.6.5;References;238 10;PART III: MARINE ANIMALS;240 10.1;Chapter 9. Factors Determining the Maximum Possible Fish Catch;242 10.1.1;I. Introduction;243 10.1.2;II. Production of Food in the Sea;245 10.1.3;III. World Catch of Fish;253 10.1.4;IV. Optimum Use of Oceans for Production of Food;271 10.1.5;References;276 10.2;Chapter 10. Progress and Prospects of Fish Farming;278 10.2.1;I. Introduction;279 10.2.2;II. Levels of Fish Farming;280 10.2.3;III. Benefits of Fish Farming as a Source of Animal Protein;283 10.2.4;IV. Characteristics Desired in Fish for Farming;291 10.2.5;V. Present and Potential Yields through Fanning Selected Species of Food Fish;294 10.2.6;VI. Technology of Utilization of Farm-Raised Fish;301 10.2.7;VII. Conclusion;306 10.2.8;References;307 10.3;Chapter 11. Progress and Prospects in Farming Invertebrates;310 10.3.1;I. Introduction;310 10.3.2;II. Mollusks;311 10.3.3;III. Crustaceans;329 10.3.4;IV. Conclusion;344 10.3.5;References;346 11;PART IV: TECHNOLOGY;350 11.1;Chapter 12. Amino Acids as Supplements
in Animal Feeds;352 11.1.1;I. Introduction;352 11.1.2;II. Present Practice of Supplementing with Amino Acids;354 11.1.3;III. Economic Comparisons;362 11.1.4;IV. Quantities of Amino Acids Utilized;365 11.1.5;V. Cost and Trends in Cost of Amino Acids;369 11.1.6;VI. Prospects for Future Utilization of Amino Acids in Animal Feeds;373 11.1.7;VII. Limitations to Supplementation with Amino Acids;374 11.1.8;References;375 11.2;Chapter 13. Technology of Preservation of Meat Products;376 11.2.1;I. Introduction;376 11.2.2;II. Procedures for Delaying Microbial Deterioration;381 11.2.3;III. Procedures for Controlling Microbial Activity;386 11.2.4;IV. Procedures for Eliminating Microbial Activity;391 11.2.5;V. Preservation of Nutritional Quality;402 11.2.6;VI. Outlook;406 11.2.7;References;408 12;Index;410