ANIMAL SCIENCE 110

By

David R. Hawkins

Michigan State University

ANIMALS & HUMANS

• Early humans were food gathers and hunters.

• Several thousand years ago, humans began to domesticate animals to serve many needs.

• These mutually beneficial relationships between humans and animals have enabled our society to advance to its present state.

BASIC HUMAN NEEDS

• Food• Clothing and Shelter• Fuel and Power• Emotional Well-being

– Art– Religion– Recreation– Companionship

ADDITIONAL ANIMAL CONTRIBUTIONS

• Reduction of labor force needed to feed people.

• Conversion of forage plants to edible foods.• Soil conservation and stabilization.• Use of by-product feeds.• Pharmaceuticals, edible and inedible by-

products.• Health enhancement via animal research.

FOOD FROM ANIMALS

• Meat, milk and eggs. • Protein of high biological value.

– All 9 Essential Amino Acids

• Nutrient dense.– Vitamins

• Thiamin, Riboflavin, Niacin, B6 & B12

– Minerals• Calcium & Phosphorous from Milk• Iron & Zinc from Red Meat

• Palatability and Taste

ANIMAL CONTRIBUTIONS TO HUMAN FOOD

• Animal products contribute 16% of the calories and 37% of the protein.

• “Developed” countries may be as high as 30% of calories & over 50% of the protein.

• “Developing” countries may be as low as 15% of calories and less than 20% of the protein.

Council of Agricultural Science & Technology Report 1999

• World population will likely reach 7.7 billion people by 2020.

• Consumption of meat, milk & eggs in developed countries will be stable with population growth.

• Consumption of meat, milk & eggs in developing countries will more than double by 2020.

1999 CAST REPORT cont.

• Global demand for meat by 2020 will be 60% greater than today.

• Animals consume 1/3 of the global cereal grain supply, but not all of it is suitable for human consumption. Some species, such as ruminants, also use forages.

• Less grain is fed to livestock in developing than in developed countries.

1999 CAST REPORT cont.

• On a global basis, animals produce 1 kg of human food protein for each 1.4 kg of human-edible protein consumed.

• The biological value of protein in foods of animal origin is about 1.4 times that of foods of plant origin.

• Diverting grains from animal production to direct human consumption would result in little increase in total food protein and a decrease in dietary quality and diversity.

GLOBAL SOCIETY

• In previous centuries we were primarily concerned about our own immediate state, region or country.

• We now are part of a global society with trading partners around the world.

• The events of September 11, 2001 have changed our society forever.

SOCIETAL ISSUES WITH ANIMAL PRODUCTS

• In developing countries the major concern is about getting enough food to eat each day.

• In developed countries consumers have the time and ability to make dietary choices based on cost, taste, health and other issues of social concern.

Per Capita ConsumptionU.S. Diet 2000 (Lb. Retail Wt.)

• Red Meat 113.5• Poultry 66.5• Fish 15.2• Eggs 32.2• Dairy Products 593.0• Fats & Oils 74.5• Nuts 8.2

• Fruits 279.4• Vegetables 428.3• Flour & Cereal 199.9• Sweeteners 152.4• Coffee 10.3• Cocoa 4.7• Tea 0.8

CONSUMER ISSUES RELATED TO FOOD

• Diet & Health concerns– Balanced, serving size & calories

– Cholesterol & fat intake

• Food Safety• Biotechnology in Food Production• Structural Changes in Food Supply Chain• Environmental & Sustainability concerns• Ethics & Animal Well-being

DIET & HEALTH

• Complex and emotionally charged issue.• Consumption of red meats, dairy products

and eggs have been linked to coronary heart disease (CHD) and cancer in humans.

• A 2002 Time/CNN poll reported that 4% of those surveyed considered themselves to be “vegetarians”. Many are teenagers & young adults.

Major Factors Associated with Coronary Heart Disease

• Genetics or family history of CHD

• High blood levels of cholesterol

• Smoking

• Hypertension (high blood pressure)

• Physical inactivity

• Obesity due to excess caloric intake

• Research is ongoing in each of these areas

CHOLESTEROL

• Cholesterol is a naturally occurring substance in the human body.

• Daily turnover is about 2,000 mg/day

• Av. dietary consumption is 600 mg/day, thus we manufacture about 1,400 mg/day

• Cholesterol is complexed with water soluble lipoproteins (LDL and HDL)

LDL vs. HDL CHOLESTEROL

• High blood levels of LDL are associated with increased CHD. High blood levels of HDL may reduce CHD by 20%.

• Recent research showed that lab animals fed red meat had HDL levels 33% higher than lab animals fed soy based diets.

• People that are overweight, non-exercisers and cigarette smokers have higher % LDLs

SATURATED vs. UNSATURATED FATS

• Saturation refers to the number of double bonds in the fat molecule.

• Animal fats are both unsaturated and saturated.• Saturated fats have been perceived as “bad” and

unsaturated fats as “good”, but research results are not conclusive.

• Animal fats may reduce cholesterol in tissue.

RECENT RESEARCH

• A 1999 Johns Hopkins study showed that 6 oz. Of lean red meat or poultry five times per week were equally effective in reducing risk of CHD.

• Both meat proteins had favorable effects on blood cholesterol levels amounting to a 10% reduction in CHD risk.

• American Heart Association recommends 3.5 oz. of cooked meat per person on a daily basis.

USDA FOOD GUIDE PYRAMID

FOOD SAFETY

• Microbial contamination– E. coli 0157:H7, salmonella, listeria, etc.

• Naturally occurring toxins

• Environmental contaminants

• Pesticide residues

• Food additives

• Antibiotics and hormones

CDC Report on Sources of Food-borne Illness

• 77% are due to improper handling and cooking in food-service establishments.

• 20% are due to improper food handling and cooking in the home.

• 3% are due to food manufacturing defects and failures.

FOOD INDUSTRY INITIATIVES

• Pre-harvest management

• Reduction in use of antibiotics

• Steam vacuuming carcasses at harvest

• Weak acid rinsing of carcasses

• Pasteurization

• Irradiation

• Case-ready packaging

CONSUMER GUIDELINES

• Never purchase outdated goods or those in broken or dented containers.

• Avoid cross contamination and sanitize equipment and cutting surfaces.

• Transport & store at proper temperatures.• Cook at appropriate temperatures

– Minimum of 145o F for steaks or roasts– Minimum of 160o F for ground meat

ANIMAL INDUSTRY CHECKOFF PROGRAMS

• Beef, Dairy, Lamb, Pork & Poultry industries have producer assessment programs that occur during the marketing of animals that are used to fund research and transmit results to consumers, health professionals and producers.

• These programs also fund promotional activities.

BIOTECHNOLOGY

• Genetic engineering & Genetically Modified Organisms (GMOs) are of increasing concerns to consumers in both EU and North America.

• Transferring a gene from one plant to another plant is not viewed the same as gene transfer in animals and humans.

CURRENT USE OF BIOTECHNOLOGY

• In the last six years, corn, cotton and soybean varieties that are resistant to certain herbicides, pest insects or both have been commercially available.

• In 2001, farmers planted biotechnology-derived seed on 46% of global soybean acres, 20% of global cotton acres and 7% of global corn acres.

CURRENT QUESTIONS ON USE OF BIOTECHNOLOGY

• Are foods derived from these plants safe to eat or to feed to livestock?

• How do these plants impact the environment?

• What about disease resistance or susceptibility?

• Should biotechnology techniques be permitted with animals or humans?

BIOTERRORISM vs. BIOSECURITY

• In the last year, bioterrorism and homeland security have become issues.

• One of the most effective weapons is to destroy the food supply of a nation.

• Recent outbreaks of Foot & Mouth Disease and/or BSE in Europe, South America and Japan have occurred.

• Michigan received a federal grant this summer to help control the incidence of disease.

STRUCTURAL CHANGES IN THE INDUSTRY

• In the early years of the last century most consumers were only 1 generation removed from farming.

• Groceries were purchased locally from independent merchants and communication was slow.

• Most meals were prepared and served in the home. • Travel outside of our local communities was

limited.

CURRENT STATUS of U.S. FOOD INDUSTRY

• Less than 2% of U.S. population is actively engaged in production agriculture.

• The U.S. enjoys one of the highest standards of living in the world.

• Livestock production has become more specialized with larger production units and more confinement rearing of food producing animals.

• Retailing and food service has become concentrated in a few highly efficient firms.

U.S. FOOD SUPPLY CHAIN

• The U.S. food production system is a supply chain that begins with the production unit and continues through all of the processing and marketing channels until it reaches the consumer.

• All segments of the food supply chain have a vested interest in the quality of the product that is being produced.

• Alliances and contracts are being used to ensure a constant flow of a quality product through the food supply chain.

Percent of U.S. Farms with Livestock

SPECIES 1950 1964 1974 1992

Hogs 56.8 34.2 20.3 9.9

Dairy 67.8 35.9 17.4 8.1

Beef 75.5 72.3 44.3 41.7

Poultry 78.3 38.3 13.7 4.6

CONCENTRATION IN COMMERCIAL LIVESTOCK

INDUSTRY• 60% of dairy cows are in herds of 100 hd. +• 40% of beef steers are fed by the top 25 feedlots.• Most swine and poultry are managed in

confinement.• The top 4 meat packing firms harvest over 80% of

the cattle.• The top 20 retailers control 73% of food sales.

TOP EIGHT RETAILERS & PERCENT MARKETSHARE

1. Wal-Mart 9.6%

2. Kroger 7.3%

3. Albertson’s 5.6%

4. Safeway 5.0%

5. Ahold 3.4%

6. Supervalu 3.1%

7. Costco 3.0%

8. Sam’s Club 2.7%

$ 65.3 Billion

$ 50.1 Billion

$ 37.9 Billion

$ 34.3 Billion

$ 23.2 Billion

$ 21.3 Billion

$ 20.5 Billion

$ 18.4 Billion

TOP FOODSERVICE CHAINS(sales in millions)

1. McDonalds $19.6

2. Burger King$ 8.7

3. Wendys $ 5.8

4. Taco Bell $ 5.1

5. Pizza Hut $ 5.0

6. KFC $ 4.4

7. Aramark $ 4.1

8. Subway $ 3.8

9. Dominos $ 2.6

10. Applebees $ 2.6

11. Arbys $ 2.4

12. Dairy Queen$ 2.2

13. Dunkin Donuts $2.2

14. Dennys $ 2.1

15. Red Lobster $ 2.1

16. Hardees $ 2.0

SOURCE VERIFICATION

• Consumers are becoming interested in who owned their “food” and what was done to it all the way back through the supply chain.

• Wal-Mart has moved to “case ready” to shift food safety liability back to the packer.

• Europe has mandatory electronic ID for all livestock. U.S. will likely follow.

• Food brands are being marketed at a premium.

ENVIRONMENTAL SUSTAINABILITY

• Consumers are becoming increasingly aware of the environment and are demanding that livestock producers be accountable for nutrients that are generated.

• Manure nutrients, groundwater issues and licensing of large livestock confinement units are items of concern.

• Michigan has state guidelines in place.

ETHICS

“ Ethics is knowing the difference between good and evil and choosing to do the good”

- Socrates

ANIMAL WELL-BEING

• Consumers are increasingly concerned about how food animals are treated prior to harvest.

• Several of the major food chains are requiring their suppliers to meet certain minimal requirements in regard to animal housing and transport.

• Livestock producers who are unable to provide documentation to meet these requirements will lose market access.

“North American society is demanding changes to the way the agricultural industry cares for farm animals. The public has moved beyond just wanting to protect animals from obvious cruelty and now want the agricultural community to ensure it is meeting the social, behavioral, psychological and physical needs of animals in confinement hog barns, poultry barns, dairy farms and beef feedlots.”- Bernard Rollins, Colorado State University philosopher

Complexity of Livestock Management

• Food animal managers of the 21st century must be concerned about:

• Production Efficiency

• Economic Efficiency

• Environmental Sustainability

• Social Acceptability

COMPANION ANIMALS

• Horses are used as food animals in many parts of the world but not the U.S. Here they are companion animals that are used for recreation and entertainment.

• Dogs, cats, birds and small animals provide companionship for humans of all ages.

• Many children learn responsibility by caring for a pet and many senior citizens benefit from companionship of a pet.

COMPANION ANIMALS cont.

• In 1996, 58.9% of U.S. households owned a companion animal.

• 31.6 mil. households owned 52.9 mil. dogs

• 27.0 mil. households owned 59.0 mil. cats

• There were 12.6 mil. birds and 4 mil. horses reported in this survey.

COMPANION ANIMALS cont.

• Pet food industry is a multi-billion dollar industry in the U.S.

• Dog food sales exceed $ 10.1 billion• Cat food sales exceed $ 2 billion and cat

litter is over $ 300 million.• Expenditures to veterinarians in 1998

exceeded $ 8 billion for dogs and $ 4 billion for cats.

CONCLUSION

Animals and humans have a complex relationship in which each benefit from the other. This will likely continue to be the case. Humans have an ethical responsibility to care for animals in a humane manner that meet the expectations of society.