Fat content and composition of animal products.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: G. Leveille
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Washington : National Academy Of Scien, 1980.
Temas:
Food of animal origin > Fat content > Congresses.
Animal products > Composition.
Aliments d'origine animale > Teneur en matière grasse > Congrès.
Produits animaux > Composition.
Animal products > Composition
Food of animal origin > Fat content
Conference papers and proceedings
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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 FATSIGNIFICANCE 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 ProductsPoultry 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 MeatAGE, 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 AnimalsCATTLE
  • 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

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