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OCR for page 1
L. J. FILER, JR.
Introductory Remarks
Through a variety of media the public is being urged to eat less, exer-
cise more, enjoy better health, and live longer. Where does the fat
content of animal products fit into these admonitions? Modification of
the fat composition of animal products from current composition could
bring about nutritional and economic gains.
The nutritional gains relate primarily to the potential for reduction
in total dietary fat, cholesterol, saturated fat, and an alteration in
polyunsaturated/saturated fatty acids ratio. Since fat and water enjoy
a reciprocal relationship in body composition, other nutrients associated
with animal products will not vary on a fat-free basis, as illustrated by
the data given in Table 1.
The projected economic gains include an increase in available grain
supply and potential stabilization or reduction in consumer costs. With
respect to available grain supply, it should be noted that in a recent
report by the University of California Food Task Force (1974) it was
estimated that in 1985 37% of the world's crop production will be
consumed by livestock and poultry. This becomes even more critical
in light of the recent report by the Economic Research Service of the
U.S. Department of Agriculture (USDA), indicating that the gain in the
world's food supply in 1974, which was estimated at 133% of the
1961-1965 average, was wiped out because world population grew
faster.
It has been estimated by the University of California Food Task Force
that in 1985 world food production and demand expressed as energy
1
OCR for page 2
2
L. J. FILER, JR.
TABLE 1 Carcass Composition of a One-Month-Old Pig
Diet 1
Diet 2
Fresh Fat-Free Fresh Fat-Free
Water (%) 56.8 76.5 60.7 77.0
Fat (%) 25.8 - 21.2
Ash(%) 3.8 5.1 3.7 4.7
Protein (%) 13.3 18.0 14.0 17.8
P (mg/lOOg) 599 810 550 700
Mg (mg/100 g) 28.4 38.4 28.6 36.4
K (mg/100 g) 199 268 212 270
Zn (mg/100 g) 2.5 3.4 2.4 3.5
and protein will be in balance (Figure 1 ) . This, however, is the global
picture. Specific geographic areas such as Europe and Asia will have
greater demand for energy and protein than production. This imbalance
will be less acute in the USSR. All of these predictions will be greatly in-
fluenced by the growth rate of populations.
This volume will develop in detail each of the points discussed above,
exploring means whereby these goals can be attained. First we will
focus on man the consumer, with emphasis on the nutritional and health-
related aspects of animal products.
There are at least two ways in which the nutritional objectives can
be achieved: (1) eating less of animal products or (2) eating animal
products whose composition has been changed. For any individual,
eating less is a practical solution. On a population basis, however,
alterations in fat composition of animal products is an attractive means
for meeting these objectives. Ideally, a combination of both approaches
would be desirable.
The average diet in the United States supplies 42% of total energy
as fat. However, many nutritionists and physicians have recommended a
reduction in the fat content of the U.S. diet so that 30% of total energy
is obtained from such sources. How can animal products, specifically
meat, be altered to meet this goal?
From data supplied by the USDA, the daily per capita consumption
of all meats can be calculated at 220 g, of which some 62% is beef and
35% pork.
The composition of a cooked rump roast, according to USDA Hand-
book No. 8, Tables of Food Composition, is shown in Table 2. Choice
grade contains more fat and provides more energy per unit weight than
Good grade beef; however, the fat and energy content of separable
OCR for page 3
Introductory Remarks
WORLD
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FIGURE 1 Projected calorie and protein balance by region.\ Reprinted from
A Hungry World: The Challenge to Agriculture, p. 45, with permission of the Uni-
versity of California Food Task Force ( 1974) .
lean differs from that of the edible portion by a greater order of
magnitude.
Based on a daily diet providing 2,800 kcal of energy and 220 g of
meat, it can be calculated that meat fat may provide from 5% to 25%
of total daily fat calories with differences in grade bringing about less of
a decrease than differences in trimming (Table 31. This table emphasizes
OCR for page 4
4
TABLE 2 Composition of Rump Roast Cooked
L. J. FILER, JR.
Edible Portion
Separable Lean
Energy Energy
Grade (kcal/100 g) Fat (% ) (kcal/100 g) Fat (Jo )
Choice 347 27 208 9.3
Good 317 23 190 7.1
SOURCE: USDA Handbook No. 8.
TABLE 3 Percent of Total Fat Calories from Meat Fat Based upon
220 Grams of Rump Roast
Choice Grade Good Grade
Energy
as Fat Energy Total Energy Total
Diet (kcals) Trim as Fat (% ) as Fat (% )
2,800 Kcals 1,180 Total edible 207 18 160 14
42~o Fat
1,180 Lean 44 4 40 3
2,800 Kcals 840 Total edible 207 25 160 19
30% Fat
840 Lean 44 5 40 5
the fact that leanness of meat becomes increasingly important as total
dietary fat is decreased.
REFERENCE
University of California Food Task Force. 1974. A hungry world: the challenge
to agriculture. Division of Agricultural Sciences, University of California. 68 pp.
Representative terms from entire chapter:
food task
