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This part describes challenges to improving sustainability during the production of food of animal origin. Some potential advancements in the sustainability of producing food of animal origin, such as feeds that do not compete with human nutrition, plant and animal breeding, trends in animal nutrition, potential alternative protein sources, alternatives of animal products in nutrition, including lower...
Sustainability in relation to the human food chain is defined as the global balance/equilibrium between efficient use of limited natural resources (such as arable land, water, fuel, etc.), emissions (e.g., carbon dioxide, methane, nitrous oxide (laughing gas), etc.), and socio-economic and ethical aspects as a basis for the existence of future generations. Sustainability in the production of food...
Feed-efficient ruminant production is a key topic in the further development of ruminant husbandry all over the world. Ruminants contribute substantially to human nutrition by production of milk and meat. They are also extremely useful for mankind by providing other important products and labour, such as skins, clothing, bones, dung, heating material, and working as draft animals, etc. The microorganisms...
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