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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.
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.
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 in the rumen of ruminants are able to process lignocellulose from low quality roughage into volatile fatty acids and energy, to transfer non-protein nitrogen, such as urea, into microbial protein, and to synthesize B vitamins. Therefore, ruminants are able to produce food of animal origin without competition for feed with non-ruminants and man. On the other hand, gas methane (CH4 ) with a high greenhouse gas potential is an unavoidable by-product of rumen fermentation. Furthermore, growing ruminants are characterized by a low growing potential (daily yield in edible protein < 0.05% of body weight). The objectives of ruminant breeding, nutrition and keeping/management should, therefore, be to maximize/optimize the advantages of ruminants and to minimize their disadvantages. Feed-efficient ruminant production is viewed as a complex system starting with plant and animal breeding. More systemic approaches are considered necessary to understand interactions and to find acceptable solutions for complex relationships in the context of food security, resource efficiency, as well environmental, social and economic aspects.
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