Milk-supplying animal protein

Foods derived from animals provide one-third of the protein and one-sixth of the energy supplied to the world s human population. Figures for individual countries vary widely, with the richest countries consuming ten times as much animal protein per head as the poorest countries. Although wealth is the main determinant of meat and milk consumption, environment and religion are also important influences. 

Processes and products developed to produce industrial materials from renewable resources have been too numerous to record here. For competitive reasons — supply of raw materials and technical and economic considerations — some of the products have varied widely in industrial use. Major U.S. industrial consumption of renewable resources have recently included oils and fats (animal and vegetable) industrial alcohol (wheat, corn, grain sorghum) fibers (cotton lint, flax, hides and skins) paper (forest products) isolated proteins (milk casein, animal glues, soybean, corn) turpentine and rosin (naval stores) and other chemicals (monosodiiim glutamate--wheat starch and dextrin—corn lactose—milk molasses and pulp residues --sugarcane and beet tannin lecithin pectin furfural). 

Not only are meat and animal by-products good, but they are good for you. Foods from animals are the most nutritionally complete known. Today, they (meat, poultry, fish, and milk) supply to the U.S. diet an average of 95% of the vitamin B-12, 79% of the calcium (mostly from milk and milk products), 55% of the riboflavin, 63% of the protein, 64% of the phosphorus, 51% of the vitamin B-6, 46% of the niacin, 36% of the vitamin A, 33% of the thiamin, 25% of the iron (in a readily absorbed form), and 34% of the magnesium. Additionally, animal proteins provide the nine essential amino acids in the proportions needed for humans hence, they are high quality proie ms. 

With the increased consumer concerns about the impact of animal production on the environment, more attention has been directed in recent years to the nitrogen (N) efficiency of dairy production. Proper determination of animal protein requirements and evaluation of protein supply, usually expressed as metabolisable protein (MP), are critically important for optimizing production with minimum N input in dairy production systems. Although, depending on the basal diet, increasing N input may produce an increase in milk protein yield (MPY), the efficiency of conversion of dietary N into milk protein will predictably decrease (Cohnenero and Broderick, 2006). Dietary CP... 

TABLE II. Meat and milk supplying minimum animal protein... 

For us to remain perfectly healthy, the protein in our diet must supply suffident quantities of amino acids. We prefer to eat our protein in particular forms, that is in foods having particular textures, tastes and smells (these are called organoleptic properties). Conventional sources of protein are plants, mainly as cereals and pulses, and animals, mainly as meat, eggs and milk. The proportions of such proteins eaten in various parts of the world differ widely (Figure 4.1). 

A wide variety of commercial LFIA kits for the detection of antibiotic residues is available and the most well-characterised of these are summarized in Table 5.4, including the rapid one-step assay (ROSA) range from Charm Sciences Inc., and the Tetrasensor, Twinsensor, Trisensor, and Sulfasensor from Unisensor SA and the Betastar from Neogen Corporation. Other LFIA assays have been reported in the scientific literature for the detection of antimicrobial residues, including a lateral-flow device for nicarbazin detection in animal feedstuffs. However, at present these are not commercially available. These LFIA tests incorporate either a receptor protein or an antibody as the specific capture molecule and operate in the competitive assay format (most applicable for small-molecule detection). The sample preparation protocols are based on either direct analysis of the liquid sample (e.g., milk) or a simple extraction step for solid or complex matrices using buffer(s) supplied in the test kit. In general, the time required to perform these tests is less than 30 min with only basic laboratory equipment, if any, required. 

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