Biotechnology for the Livestock Industry

     Meat and milk from farmed animals including livestock (cattle, goat and buffalo) and poultry are sources of high quality protein and essential amino acids, minerals, fats and fatty acids, readily available vitamins, small quantities of carbohydrates and other bioactive components.¹ The Food and Agriculture Organization (FAO) 2008 estimate shows that meat consumption has grown with increase in population. The average global per capita meat consumption is 42.1 kg/year with 82.9 kg/year in developed and 31.1 kg/year in developing countries in a recommended daily animal-sourced protein per capita of 50 kg per year². Milk on the other hand is consumed in various forms: liquid, cheese, powder, and cream at a global per capita consumption of 108 kg per person per year which is way below the FAO recommended daily consumption of 200 kg.

Some poor countries may not be able to sustain these levels of meat and milk requirement, leading to malnutrition. Demand for meat and milk production is also expected to double in 2050 in developing countries, where population is expected to double. Thus, increasing production and the safe processing and marketing of meat and milk, and their products are big challenges for livestock producers.

Biotechnology is being harnessed in various aspects of the livestock industry to hasten breed development for improved animal health and welfare, enhanced reproduction, and improved nutritional quality and safety of animal-derived foods.