Food from supplement-fed animals

The production of animal-based foods from domestic animal species has generally involved two distinct steps. The first of these has concerned itself with the production of the animal and the second step has been the acquisition and further processing of the animal-based food product. A knowledge of both animal and food sciences is necessary for maximizing the quality of these food products. Traditionally, livestock production has been the concern of animal scientists, while investigation of food quality has been the concern of food scientists. There is a distinct need for a scientific approach to animal-based food products to encompass both of these disciplines. 

Historically, the nutrition of animals can be divided into three general areas. Initial studies in animal nutrition focused on determination of essential nutrients. This effort was followed by investigations concerned with maximizing feed efficiency in livestock to obtain the greatest product yield with minimum feed inputs. Recently, efforts have focused on dietary supplementation of livestock to improve the quality of the product subsequently obtained from food-producing animals. The term quality is broad and as used here is meant to include aspects of improved shelf-stability, consumer acceptance and food safety. 

Smith (ed.), Technolog / of Reduced-Additive Foods Chapman Hall 1993 

---

Food from supplement-fed animals is reviewed in chapter 8 by Cameron Faustman of the Department of Animal Science at the University of Connecticut, USA. The use of feed supplements is a growing area of research for improvement of the quality of meat. Supplementation with vitamin E, carotenoids and vitamin C is addressed. Cholesterol reduction, alteration of fatty acid profiles and competitive exclusion are also covered. 

In 1913, vitamin A was discovered by Elmer V. McCollum and Marguerite Davis of the University of Wisconsin, and by Thomas 5. Osborne and Lafayette B. Mendel of the Connecticut Experiment Station. Working independently, each research team demonstrated the presence of an essential dietary substance in fatty foods. McCollum and Davis found it in butter-fat and egg yolks Osborne and Mendel discovered it in cod liver oil. These researchers believed that only one factor, which they called fat-soluble A, was needed to supplement purified diets. They described the condition as the "type of nutritive deficiency exemplified in the form of an infectious eye disease prevalent in animals inappropriately fed." In 1915, McCollum and Davis also noted that a deficiency of fat-soluble A caused night blindness. (It is noteworthy that Miss Marguerite Davis, a young biologist who had just obtained her bachelor s degree from the University of California, volunteered to do the rat work for McCollum without salary.)... 

Wheaten foods provide generously of carbohydrates, protein, and certain minerals and vitamins. Of all the cereals, wheat alone could meet minimum protein requirements if used as the sole cereal product, with the exception of infants and young growing children (who need supplemental lysine when fed wheat-based diets) and possibly pregnant and lac-tating females. A diet with large amounts of wheat and only small amounts of protein from animal sources provides adequate quantity and quality protein. 

---