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Impact of Animal Feeding on the Nutritional Value and Safety of Food of Animal Origin

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Food Quality, Safety and Technology

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Abstract

The quality, traceability and safety of food of animal origin are affected by several factors, but animal feeding plays one of the most important roles. The basis of the relationship between animal feeding and food quality is the carry-over of some nutrients, tracers and/or contaminants from feed to tissues and, consequently, to food (meat, milk and eggs). As regard the nutrients, an increasing number of papers report the possibility of improving the proportion of some beneficial components in products of animal origin through different dietary strategies. An enrichment of food with omega 3 fatty acids, conjugated linoleic acids, vitamin A and E and selenium could be obtained including feeds with a high concentration of these nutrients in the animal diet. In addition, some specific tracers (i.e. terpenes or volatile compounds) can be identified and quantified in products of animal origin to establish their geographic origin. Finally, as the demand for safer products is growing not only in EU, but worldwide, all actions to prevent and control the contaminants along the food chain must be implemented. The mycotoxin contamination of seeds and forages represents an emergent problem that can be worsened by the globalisation of trades and global warming. The carry-over of mycotoxins from feed to food of animal origin must be monitored to maintain the content of mycotoxins under the maximum levels established by regulation. In conclusion, animal feeding can exert a great impact on the quality, traceability and safety of food products, in order to satisfy the growing requirements of consumers.

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Abbreviations

AFB1:

B1 aflatoxin

AFM1:

M1 aflatoxin

CLA:

Conjugated linoleic acid

CVD:

Cardiovascular disease

DHA:

Docosahexaenoic acid

EPA:

Eicosapentaenoic acid

LA:

Linoleic acid

MUFA:

Monounsaturated fatty acids

PUFA:

Polyunsaturated fatty acids

Se:

Selenium

SFA:

Saturated fatty acids

SPME:

Solid phase micro extraction

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Authors and Affiliations

  1. Department of Comparative Biomedicine and Food Science, University of Padua, viale dell’Università 16, 35020, Legnaro, Padova, Italy

    Lucia Bailoni & Mirko Cattani

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  1. Lucia Bailoni
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  2. Mirko Cattani
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Correspondence to Lucia Bailoni .

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Editors and Affiliations

  1. Department of Chemistry and Biochemistry Biosciences Institute, São Paulo State Univeristy (UNESP), Botucatu, São Paulo, Brazil

    Giuseppina P. P. Lima

  2. Department of Chemical Biology, University of Padua, Padua, Italy

    Fabio Vianello

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Bailoni, L., Cattani, M. (2013). Impact of Animal Feeding on the Nutritional Value and Safety of Food of Animal Origin. In: Lima, G., Vianello, F. (eds) Food Quality, Safety and Technology. Springer, Vienna. https://doi.org/10.1007/978-3-7091-1640-1_7

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