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New protein foods. Volume 4, Animal protein supplies. Part B /
New Protein Foods, Volume 4: Animal Protein Supplies, Part B covers the realities of the world food problems, with special emphasis on protein supply. The book discusses the upper limits of livestock production; the government policy and the production of animal protein; and the nutritional and meta...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York ; London :
Academic Press,
1981.
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| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Animal Protein Supplies, Part B; Copyright Page; Dedication; Table of Contents; List of Contributors; Preface; Contents of Previous Volumes; Part A: General Considerations; Chapter I. The Upper Limits of Livestock Production; I. Introduction; II. Factors That Interact to Determine Upper Limits of Livestock Production; III. Potentials for Increases in Production, by Types of Areas; IV. An Overall Assessment of Potential Increases in Animal Production; References; Chapter II. Government Policy and the Production of Animal Protein: An International Perspective; I. Introduction.
- II. The Livestock Sector and Economic DevelopmentIII. The Subtleties of Economic Policy; IV. The Biology of Livestock and Economic Policy; V. Economic Policies Relating to the Livestock Sector; VI. Implications and Lessons Learned; VII. Conclusions; References; Chapter III. The Nutritional and Metabolic Impact of Variable Protein Intake in Man; I. Introduction; II. Considerations in Determining Protein Requirements; III. General Health Aspects of Adequate Protein Intake; IV. Effects of Excessive Protein Intake; V. Protein Effects on Serum Lipid Levels; VI. Altered Protein Intake in the Future.
- VII. SummaryReferences; Part B: Swine, Poultry, and Small Ruminants; Chapter IV. Developments in Pork Production; I. Historical Perspective; II. Moral and Economic Considerations; III. Energetic Efficiency; IV. Nutrient Requirements; V. Nutritional Value of Pork; VI. Future Limitations and Challenges; References; Chapter V. Issues in Poultry Production; I. Introduction; II. The Poultry Industry; III. Poultry Rations; IV. Mechanization in the Commercial Broiler and Layer Industries; V. Energy Requirements; VI. Breeding.
- VII. Potential for Increase in Poultry Production in Less-Industrialized CountriesVIII. Comment; References; Chapter VI. Small Ruminants as Food Producers; I. Introduction; II. Small Ruminant Resources; III. Products; IV. Production and Efficiency; V. Production Systems; VI. PROSPECTS; References; Part C: Noncompetitive Sources of Food and Feed; Chapter VII. Amino Acid Fortification; I. Introduction; II. Significance of Protein Quality; III. Measurement of Protein Quality; IV. Protein-Energy Interactions; V. Amino Acid Fortification: Supporting Data; VI. Applications in Animal Nutrition.
- VII. Applications in Human NutritionVIII. Discussion; IX. Summary; References; Chapter VIII. Microorganismls as Feed and Food Protein; I. Introduction; II. Yeast Proteins; III. Bacterial Proteins; IV. Algae Protein; V. Fungal Protein; VI. Activated Sewage Sludge; VII. Influence of Conditions of Growth and Processing on Nutritional Value; VIII. Toxicology; IX. Amino Acid Content; X. Conclusions; Acknowledgment; References; Chapter IX. Noncompetitive Sources of Carbohydrates for Animal Feeding; I. Introduction; II. Cellulose Synthesis and Characteristics.