REVIEW PAPER
Sustainable production of protein of animal origin – the state of knowledge. Part 2. Aquirements, objectives and ways of sustainbility improvement
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):283–294
 
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ABSTRACT
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 food losses, are discussed in the paper. The potential for reducing gaseous emissions is also an important chapter in this contribution. Complex calculations employing parameters of efficient use of limited resources and reduction of emissions seem to be helpful in finding optimums in production of food of animal origin.
 
CITATIONS (3):
1.
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
 
2.
Sustainable Agriculture towards Food Security
Gerhard Flachowsky, Soosten von, Ulrich Meyer
 
3.
Use of Concentrated, Unhydrolyzed Feed Protein Granules for Reared Piglets
M. Lugovoi, E. Kapitonova, N. Khabibulina
Russian Agricultural Sciences
 
ISSN:1230-1388