Coming to terms: meat's role in a healthful diet

McNeill, Shalene H.; Belk, K. E.; Campbell, Wayne W; Gifford, Cody

doi:10.2527/af.2017.0441

Cited by 7 publications

(4 citation statements)

References 31 publications

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“…What is considered to be meat varies across cultures, is characterized inconsistently by nutrition scientists vs. meat scientists, and lacks a standardized lexicon to organize its classification and accounting ( 41 ). “Red” meat typically includes muscle and edible offal from cattle, sheep, deer, goats, and sometimes pigs ( 42 ).…”

Section: Global Production and Consumption Of Meatmentioning

confidence: 99%

Global Provisioning of Red Meat for Flexitarian Diets

2018

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Although not always labeled as such, flexitarianism is the default lifestyle for much of the world, whereby meals based on plant materials provide the bulk of people's calories. The rich nutrition of meat and animal products is often the lynchpin of these diets, even when only consumed occasionally. It provides forms and concentrations of essential proteins, lipids, and micronutrients that are otherwise scarce. However, the production of this meat is resource intensive. It requires large quantities of arable land and water, and typically has lower conversion efficiency of farm inputs to edible outputs compared with crops, poultry, aquaculture, dairy, and eggs. An additional complication is that the quantity of ancillary products produced during slaughterhouse operations is large and underutilized. Each year, approximately 190 million metric tons (MMT) of red meat, including pork, lamb, sheep, veal, beef, and goats are produced globally, half of which will be consumed by less than 25% of the population living in developed countries. With demand for meat expected to exceed 376 MMT by 2030, an increase in the adoption of plant-based diets presents an opportunity for the world to re-evaluate how meat can be sustainably produced, with greater emphasis on animal welfare, nutritional value, product safety, better utilization, and distribution channels. In this article we consider the role meat plays in the modern diet, its production and consumption, opportunities to improve utilization of the animal, the benefits of incorporating a diverse range of red meat into diets, and the strategies that the meat industry should consider in response to flexitarianism.

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Section: Global Production and Consumption Of Meatmentioning

confidence: 99%

Global Provisioning of Red Meat for Flexitarian Diets

2018

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“…Introduction Amino acids (AAs) are the building blocks of protein, which is the major dry matter component of growth in chickens and their eggs (Baker 2009). As foods for humans, poultry and eggs provide high-quality protein that contains sufficient amounts and proper ratios of AAs, therefore playing an important role in the growth, development, and health of humans (McNeill et al 2017;Réhault-Godbert et al 2019). Chicken or poultry byproducts are also low-cost and high-quality protein feedstuffs for livestock species, fish, and companion animals (Li and Wu 2020).…”

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confidence: 99%

Amino Acid Nutrition and Metabolism in Chickens

2021

Advances in Experimental Medicine and Biology

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Both poultry meat and eggs provide high-quality animal protein [containing sufficient amounts and proper ratios of amino acids (AAs)] for human consumption and, therefore, play an important role in the growth, development, and health of all individuals. Because there are growing concerns about the suboptimal efficiencies of poultry production and its impact on environmental sustainability, much attention has been paid to the formulation of low-protein diets and precision nutrition through the addition of low-cost crystalline AAs or alternative sources of animal-protein feedstuffs. This necessitates a better understanding of AA nutrition and metabolism in chickens. Although historic nutrition research has focused on nutritionally essential amino acids (EAAs) that are not synthesized or are inadequately synthesized in the body, increasing evidence shows that the traditionally classified nutritionally nonessential amino acids (NEAAs), such as glutamine and glutamate, have physiological and regulatory roles other than protein synthesis in chicken growth and egg production. In addition, like other avian species, chickens do not synthesize adequately glycine or proline (the most abundant AAs in the body but present in plant-source feedstuffs at low content) relative to their nutritional and physiological needs. Therefore, these two AAs must be sufficient in poultry diets. Animal proteins (including ruminant meat & bone meal and hydrolyzed feather meal) are abundant sources of both glycine and proline in chicken nutrition. Clearly, chickens (including broilers and laying hens) have dietary requirements for all proteinogenic AAs to achieve their maximum productivity and maintain optimum health particularly under adverse conditions such as heat stress and disease. This is a paradigm shift in poultry nutrition from the 70-year-old “ideal protein” concept that concerned only about EAAs to the focus of functional AAs that include both EAAs and NEAAs.

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“…Meat is important in human diets because a dietary portion of it typically has a higher protein concentration with a better balance of essential amino acids than does an equal size portion of a plant-source food (Wyness, 2016 , McNeill et al, 2017 ; Klurfeld, 2018 ; Tilami & Samples, 2018 ). Milk and eggs have lower protein concentrations than do meats, but they have an excellent balance of essential amino acids (Muehlhoff et al, 2013 ; Nassar, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

The contribution of fisheries and aquaculture to the global protein supply

2022

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The contribution of aquatic animal protein to the global, animal-source protein supply and the relative importance of aquaculture to capture fisheries in supplying this protein is relevant in assessments and decisions related to the future of aquatic food production and its security. Meat of terrestrial animals, milk, and eggs resulted in 76,966 Kt crude protein compared with 13,950 Kt or 15.3% from aquatic animals in 2018.While aquaculture produced a greater tonnage of aquatic animals, capture fisheries resulted in 7,135 Kt crude protein while aquaculture yielded 6,815 Kt. Capture fisheries production has not increased in the past two decades, and aquaculture production must increase to assure the growing demand for fisheries products by a larger and more affluent population. We estimated based on status quo consumption, that aquaculture production would need to increase from 82,087 Kt in 2018 to 129,000 Kt by 2050 to meet the demand of the greater population. About two-thirds of finfish and crustacean production by aquaculture is feed-based, and feeds for these species include fishmeal and fish oil as ingredients. Aquaculture feeds require a major portion of the global supply of fishmeal and fish oil. An estimated 71.0% of fishmeal and 73.9% of fish oil are made from the catch with the rest coming from aquatic animal processing waste. The catch of small, pelagic fish from the ocean is not predicted to increase in the future. Aquaculture should reduce its fishmeal and oil use to lessen its dependency on small wild fish important to the integrity of marine food webs and food security for the poor in many coastal areas. Fishmeal and fish oil shortages for use in aquaculture feed will result in a limit on production in the future if goals to lessen their use in feeds are not met.

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Coming to terms: meat's role in a healthful diet

Cited by 7 publications

References 31 publications

Global Provisioning of Red Meat for Flexitarian Diets

Global Provisioning of Red Meat for Flexitarian Diets

Amino Acid Nutrition and Metabolism in Chickens

The contribution of fisheries and aquaculture to the global protein supply

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