Feeding Studies with Secondgeneration GM Plants (Output Traits) with Food-producing Animals - Animal Nutrition with Transgenic Plants - page 94

7 Feeding Studies with Second-

generation GM Plants (Output
Traits) with Food-producing
Animals

Gerhard Flachowsky*
Institute of Animal Nutrition, Friedrich-Loeffl er-Institute (FLI),
Federal Research Institute for Animal Health, Braunschweig,
Germany

increased nutritional content are also called
biofortii ed plants or crops (Bouis, 2002;
Welch, 2002; White and Broadley, 2005;
Hirschi, 2009). h ey can have a great impact
on improving the already existing food and
feed supply (Nestel et al ., 2006).
Specii c advantages are higher content(s)
of important nutrients and substances with
nutritional values, such as (mentioned with
some references):

7.1 Introduction

Apart from water and energy, humans and
animals require many nutrients to meet
their metabolic need (so-called essential
nutrients). Table 7.1 reviews such nutrients
known to be essential for sustaining human
and animal life.
Inadequate consumption of one of these
nutrients will result in metabolic dis-
turbances, leading not only to lower feed
intake, weaker performance of animals and
lower feed ei ciency but also to sickness,
poor health, impaired development of
juveniles and higher costs for humans and
animals (Welch and Graham, 2004; Mayer et
al ., 2008). h erefore, nutritional sup-
plementation of diets is common for humans
and animals in dei cit situations.
In some cases, plants enriched with
adequate nutrients could be more sustain-
able not only for human but also for animal
nutrition. A large number of genetically
modii ed (GM) plants (crops and vegetables)
of the so-called 'second generation' (plants
with output traits or with substantial
changes in composition) with specii c
benei ts for the consumer and animals are
being developed or are in development (see
Chapters 2 and 12). h ese plants with

 protein and/or amino acids (Sevenier et
al ., 2002; Lucas et al ., 2007; Ufaz and
Galili, 2008; see Section 7.2);
 fat or specii c fatty acids (Cahoon et al .,
2007; Napier, 2007; see Section 7.3);
 starch or special carbohydrates (Sevenier
et al ., 2002; see Section 7.4);
 specii c minerals (Goto et al ., 1999; Welch
et al ., 2000; Lucca et al ., 2001; Gregorio,
2002; Holm et al ., 2002; Welch and
Graham, 2004; White and Broadley,
2005; Broadley et al ., 2006; see Section
7.5);
 vitamins or vitamin precursors (Ye et al .,
2000; Potrykus, 2001; Beyer et al ., 2002;
Rocheford et al ., 2002; Diaz de la Garza et
al ., 2004; van Eenennaam et al ., 2004;
van Jaarsveld et al ., 2005; DellaPenna,
2007; see Section 7.6);