Influence of Feeds from GM Plants on Composition/Quality of Food of Animal Origin - Animal Nutrition with Transgenic Plants - page 141

Table 10.1. Infl uence of animal nutrition on selected ingredients of food of animal origin.
(From Flachowsky, 2009.)
Nutrients Meat a Milk Eggs

Protein/amino acids (+) - -

Fat/fatty acids +++ ++ ++

Major elements
Calcium
Phosphorus
Magnesium

-
-
-

-
-
-

-
-
-

Trace elements
Copper
Iodine
Selenium
Zinc

(+)
+++
++
+

(Liver: +++)
+
++
+

(+)
+++
++
+

Vitamins
A
D
E
B vitamins

(+)
+
(+)
(+)
(if rumen protected)

(Liver: +++)
+
(+)
- until +

+
+
+++
- until ++

Notes : +++ = very strong infl uence possible, transfer of supplementation into food >10%; ++ = strong
infl uence possible, transfer 5-10%; + = moderate infl uence, transfer 1-5%; (+) = small infl uence, transfer
<1%; - = no infl uence/no transfer from feed into food. a Differences between meat of ruminants and non-
ruminants.

Table 10.2. Proposal of end points for comparative analysis of food of animal origin from animals fed
with feed from second-generation GM plants and of GM animals. (From EFSA, 2012.)

Insects
(honey-
bees)

Group of GM
animals

Aquaculture (e.g.
fi sh, molluscs) Mammals Birds

Samples from
the animal
body

Tissues:
 Meat, muscle
( Musculus
longissimus dorsi ;
Musculus biceps
femoris )
 Body fat
 Blood
 Some organs (liver,
kidney, spleen,
brain(?), etc.)
 Residue body (meat
and bonemeal as
feed)

Tissues:
 Meat, muscle
(breast, thigh)
 Abdominal fat
 Blood
 Some organs (liver,
kidney, spleen, etc.)
 Residue body
(animal body meal
as feed)

Edible fraction (e.g.
fi llet)
 Residue body (e.g.
fi shmeal as feed)

-

Food/feed
produced by
animals

Milk Eggs Caviar Honey