J. Anim Sci.
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J. Anim Sci. 1975. 41:703-722.
© 1975 American Society of Animal Science
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Production Practices That Alter the Composition of Foods of Animal Origin1

R. R. Oltjen and D. A. Dinius

Ruminant Nutrition Laboratory, Nutrition Institute A.R.S., U.S.D.A., Beltsville, Maryland 20705

Abstract

The extent to which the composition of foods of animal origin may be changed by "treating" the living animal is largely determined by the type of the animal's digestive tract. Thus, products obtained from monogastric animals (pig and chicken) largely reflect the composition of the diet, whereas products obtained from ruminants (beef and dairy cattle and sheep) are not easily altered by diet because of the moderating influence of the rumen. With both types, however, nutrition offers the most promise for alteration.

Directly supplementing the human diet with both vitamins and minerals seems more logical than adding them to the animal's diet because of the very low transfer from diet into product.

Hormonally treating the ruminant to increase protein is quite efficient because extra dietary protein is not required for this process; treating monogastric animals is of no benefit.

Both quantity and quality of adipose tissue can be easily altered by treating the living animal.

Footnotes

1 Invitational paper presented at the Symposium on Foods of Animal Origin: Current Appraisal and Future Outlook, held during the 66th Annual Meeting of the American Society of Animal Science, College Park, Maryland, July 28 to 31, 1974.




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Copyright © 1975 by the American Society of Animal Science.