Conclusion

In addition to providing satisfaction to the consumer, foods from animals are a major contributor of energy, macronutrients, and micronutrients in the American diet. Because of human health concerns of constituents like saturated fatty acids and cholesterol, animal scientists and food processors must continue to redesign animal-derived foods to meet demands of consumers. In addition to traditional nutritional, management, breeding, and processing methods, scientists have new molecular biological techniques to accomplish the goal of redesigning foods for human health and longevity.

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