REVIEW PAPER
Sustainable production of protein of animal origin – the state of knowledge. Part 1. Resources and emissions as factors affecting sustainbility
G. Flachowsky 1,   U. Meyer 1  
 
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Institute of Animal Nutrition, Friedrich-Loeffler-Institut (FLI), Federal Research Institute for Animal Health, Bundesallee 50, 38116 Braunschweig, Germany
CORRESPONDING AUTHOR
U. Meyer   

Institute of Animal Nutrition, Friedrich-Loeffler-Institut (FLI), Federal Research Institute for Animal Health, Bundesallee 50, 38116 Braunschweig, Germany
Publication date: 2015-11-28
 
J. Anim. Feed Sci. 2015;24(4):273–282
 
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ABSTRACT
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 of animal origin or edible protein necessitates efficient production. Efficiency calculations should not be limited to only the food chain links ‘feed—animal—food of animal origin’, but should include the entire food chain. A system has the highest efficiency or the greatest sustainability if it is impossible to improve one parameter without deterioration of one or more of the other parameters. The present review is divided into two parts. In the first, the authors define the term sustainability and the objective of the paper. Protein of animal origin is the main topic and is the focus of the chapters regarding resource inputs in the form of arable land, water, fuel, etc., and outputs in form of animal yields and emissions such as carbon dioxide, methane and laughing gas. Carbon Footprints (CF) as an ‘overall measure of emissions’ are defined.
 
CITATIONS (3):
1.
Laying performance, blood profiles, nutrient digestibility and inner organs traits of hens fed an insect meal from Hermetia illucens larvae
Fulvia Bovera, Rosa Loponte, Maria Elena Pero, Monica Isabella Cutrignelli, Serena Calabrò, Nadia Musco, Giuseppe Vassalotti, Valentina Panettieri, Pietro Lombardi, Giovanni Piccolo, Carmelo Di Meo, Giuliana Siddi, Katerina Fliegerova, Giuseppe Moniello
Research in Veterinary Science
 
2.
Invited review: Resource inputs and land, water and carbon footprints from the production of edible protein of animal origin
Gerhard Flachowsky, Ulrich Meyer, Karl-Heinz Südekum
Archives Animal Breeding
 
3.
Sustainable Agriculture towards Food Security
Gerhard Flachowsky, Soosten von, Ulrich Meyer
 
ISSN:1230-1388