EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Beef nutrition in the 21st century


Animal Feed Science & Technology 58(1-2): 29-35
Beef nutrition in the 21st century
Consumer demand for a leaner product will drive to some extent how finishing cattle are fed in the 21st century. A major challenge is to produce a leaner product while maintaining the flavor characteristics desired in quality beef. Several compounds are currently being evaluated that increase lean and reduce fat and if these compounds are approved for use in cattle, requirements of certain nutrients will likely be affected. Environmental pressures to reduce the excretion of nitrogen and phosphorus and decrease the loss of methane from the rumen will also affect how cattle are fed in the future. Requirements for many minerals are poorly defined but hopefully by early in the 21st century our knowledge of requirements and factors that affect requirements for specific minerals will become more complete, allowing nutritionists to better formulate mineral supplements to meet animal requirements. Feedlot diets will likely be formulated for a specific cation-anion balance. The amount of grain used in cattle diets in the future will depend on the cost of cereal grains. Molecular biology techniques offer potential for improving forage quality in the future. Considerable potential also exists for improving the digestibility of low quality fibrous feeds by ruminants via various chemical treatments. It may be possible through genetic engineering technologies to enhance the ability of certain rumen microorganisms to digest fiber by introducing appropriate genes. Finally, the use of nutrients to enhance immunity and thus prevent disease will become increasingly important in the future because of increasing pressure to restrict the use of antibiotics to treat or prevent disease.

Accession: 002763294

DOI: 10.1016/0377-8401(95)00871-3

Download PDF Full Text: Beef nutrition in the 21st century



Related references

Perspectives and needs for health in the 21st century: 20th-century paradigms in 21st-century science. Journal of Human Virology 3(2): 94-103, 2000

Nestle nutrition workshop series (book review): V27: For a better nutrition in the 21st century. Journal of the American Dietetic Association 94: 5-6, 1994

The role of nutrition research in planning for a better nutrition in the 21st century: industry. For a better nutrition in the 21st century: 239-247, 1993

Taking beef cattle breeding into the 21st century. Proceedings of the 6th World Congress on Genetics Applied to Livestock Production, Armidale, Australia, January 11-16, 1998 Volume 23: Opening; plenary; technology transfer; beef cattle; dairy cattle; pigs: 43-50, 1998

Practice paper of the academy of nutrition and dietetics: principles of productivity in food and nutrition services: applications in the 21st century health care reform era. Journal of the Academy of Nutrition and Dietetics 115(7): 1141-1147, 2015

21st Century nutrition. Restaurant business0, 90(9): 74, 1991

For a better nutrition in the 21st century. For a better nutrition in the 21st century: xiv + 258 pp., 1993

Nutrition in the 21st century. Nutritional health: strategies for disease prevention: 315-323, 2001

Factors influencing the early 21st century Louisiana beef industry. 1998

Swine nutrition in the 21st century. Animal Feed Science & Technology 58(1-2): 19-27, 1996