Related Experiment Video
Updated: Jul 15, 2026
06:38
In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth
Published on: September 20, 2021
Adding nutritional value to meat and milk from pasture-fed livestock
S O Knowles1, N D Grace, T W Knight
1AgResearch Limited, Grasslands Research Centre, Private Bag 11008, Palmerston North, New Zealand.
New Zealand Veterinary Journal
|March 16, 2005
Summary
Enhancing meat and milk nutrition through on-farm strategies makes these staple foods more valuable. This approach improves health-promoting nutrient delivery, benefiting consumers and the pastoral industry.
Area of Science:
- Animal Science
- Nutritional Science
- Food Science
Background:
- Meat and milk are vital nutritional sources.
- Tailoring these foods enhances their value and appeal.
- Foods can act as delivery systems for health-promoting nutrients.
Purpose of the Study:
- To explore on-farm methods for improving meat and milk nutritional quality.
- To identify strategies for increasing specific nutrient concentrations in animal products.
- To discuss the commercialization of nutritionally enhanced animal-derived foods.
Main Methods:
- On-farm interventions such as trait selection and specialized diets.
- In vivo methods including parenteral supplements and ruminal microflora modification.
- Focus on improving nutrient content without extensive post-farm processing.
Main Results:
- Successful techniques demonstrated for increasing calcium, selenium, iodine, and iron in milk and meat.
- On-farm modifications are feasible within the constraints of animal homeostasis.
- Alternative methods may present less desirable outcomes.
Conclusions:
- Nutritional enhancement of meat and milk is achievable through practical on-farm methods.
- Commercial success requires collaboration among scientists, veterinarians, and producers.
- Adoption of future biotechnologies is crucial for the New Zealand pastoral industry's competitiveness.
Related Concept Videos
02:35Key Elements for Plant Nutrition
Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the atmosphere, the...
01:28Proteins: Dietary Sources and Requirements
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
01:28Microbial Nutrition
Organisms exhibit remarkable metabolic diversity, categorized based on how they acquire energy and carbon. These strategies enable survival in various ecological niches and are essential for maintaining energy flow and nutrient cycling within ecosystems.Energy and Carbon SourcesOrganisms are classified as phototrophs or chemotrophs based on energy acquisition. Phototrophs use light as their energy source, while chemotrophs rely on oxidizing chemical compounds. Further differentiation arises...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...