Contents

• Preface
• Symposium Organizing Committee
• Board On Agriculture And Renewable Resources
• Food And Nutrition Board (1974)
• Introductory Remarks
• 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 Fat
  • Significance 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
  • Consumer Acceptance Studies
  • Relationship of Fatness to Tenderness
  • Summary
  • Acknowledgments
  • References
• Altering Fat Content of Animal Products through Genetics, Nutrition, and Management
• 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 Meat
  • Age, Body Weight, and Sex
  • Exercise (Pigs)
  • Environmental Temperature
  • Dietary Factors
  • Energy:Protein Ratio
  • Energy:Protein Ratio
  • Calorie:Protein Ratio
  • Energy Intake and Nitrogen Retention
  • Amino Acid Deficiency
  • High Protein Levels
  • Energy and Protein Levels (Pigs)
  • Periodicity of Eating
  • Summary
  • References
• Eliminating Excess Fat in Meat Animals
  • Cattle
  • 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
• Market Implications of Changing Fat Content of Milk And Dairy Products
  • Introduction
  • Minimum Standards
  • Consumption Trends
  • Substitute and Imitation Products
  • Component Pricing
  • Summary
  • References
• Status Report On The Alteration Of Fatty Acid And Sterol Composition In Lipids In Meat, Milk, And Eggs
  • A Synopsis of Alterations in the Lipid Composition of Swine
  • A Synopsis of Alterations in the Lipid Composition of Poultry Depot and Egg Lipids
  • Synopsis of Alterations in Egg Cholesterol Content
  • A Synopsis of Alterations in the Fatty Acid Composition of Milk. Influence of Unprotected Dietary Supplements
  • A Synopsis of Alterations in the Fatty Acid Composition of Milk. Influence of Protected Lipids.
  • A Synopsis of Dairy Products Containing Increased Polyunsaturated Fatty Acids
  • A Synopsis of Alterations in Fatty-Acid Content of Ruminant Meat. Influence of Unprotected Dietary Lipids.
  • A Synopsis of Alterations in the Fatty-Acid Composition of Ruminant Meat. Influence of Protected Lipids.
  • The Effect of Protected Feeds Upon Cholesterol Content of Meat, Meat, Milk, and Dairy Products
  • Summary
  • References
• Commentary
• Commentary
• Participants

This study was supported in part by the U.S. Department of Agriculture and the Food and Drug Administration of the U.S. Department of Health, Education, and Welfare.

NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the Councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the Committee responsible for the report were chosen for their special competences and with regard for appropriate balance.

This report has been reviewed by a group other than the authors according to procedures approved by a Report Review Committee consisting of members of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.