Nutritional Improvement of Food and Feed Proteins
Nutritional Improvement of Food and Feed Proteins

Author: Mendel Friedman

Publisher: Springer Science & Business Media

Published: 2013-03-09

Total Pages: 879

ISBN-13: 1468433660

DOWNLOAD EBOOK

The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.

Gastrointestinal Microbiology
Gastrointestinal Microbiology

Author: Arthur C. Ouwehand

Publisher: CRC Press

Published: 2006-06-05

Total Pages: 431

ISBN-13: 1420014951

DOWNLOAD EBOOK

This reference supplies a comprehensive and current overview of every aspect of gastrointestinal microbiota. Expertly written chapters cover conventional and molecular techniques for the study of differing microbial populations, as well as the analysis of microbial activity and interaction with host bodies. Illustrative and up-to-date, this source

The Rumen Microbial Ecosystem
The Rumen Microbial Ecosystem

Author: P.N. Hobson

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 741

ISBN-13: 9400914539

DOWNLOAD EBOOK

The Preface to the first edition of this book explained the reasons for the publication of a comprehensive text on the rumen and rumen microbes in 1988. The microbes of the ruminant's forestomach and those in related organs in other animals and birds provide the means by which herbivorous animals can digest and obtain nutriment from vegetation. In turn, humans have relied, and still do rely, on herbivores for much of their food, clothing and motive power. Herbivores also form the food of carnivorous animals and birds in the wild. The importance of the rumen microorganisms is thus apparent. But, while a knowledge of rumen organisms is not strictly neces sary for the normal, practical feeding of farm animals, in recent years there has been much more emphasis on increasing the productivity of domesti cated animals and in rearing farm animals on unusual feedstuffs. Here, a knowledge of the reactions of the rumen flora, and the limits to these reactions, can be invaluable. In addition, anaerobic rumen-type microor ganisms are found in the intestines of omnivores, including humans, and can be implicated in diseases of humans and animals. They are also found in soils and natural waters, where they playa part in causing pollution and also in reducing it, while the same organisms confined in artificial systems are essential for the purification of sewage and other polluting and toxic wastes.