ABSTRACT
Animals used to produce food for humans can be likened to machines whose purpose is to convert plant-source foodstuffs and byproducts to highly nutritious and palatable animal-source protein. Meat and eggs are rich in high-quality protein and in several important micronutrients, including zinc, iron, and B vitamins. Unfortunately, these foods are also rich in saturated fat, and attempts are being made to reduce the amount and kind of fat in these products to make them more consumer friendly. Also, animal nutritionists are working toward the goal of making the (animal) machine run as efficiently as possible while, at the same time, minimizing its efflux waste products.
