Meat and the Protein Gap: Why Protein Quality Matters asMuch as Quantity

Triksha, R.S.¹*, Sagar Chand¹, Govarthanan P², Dharani G¹, Shreya Mishra¹, Boro Y¹¹ Division of LPT, ICAR-Indian Veterinary Research Institute, Izatnagar – 243122, Uttar Pradesh, India² Division of Animal Nutrition, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar – 585401, Karnataka, IndiaCorresponding author*: Triksha R S, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh, 243122, drtriks261299@gmail.comhttps://doi.org/10.5281/IndianVetMagazine.23496334

AbstractProtein deficiency and poor dietary protein quality remain important nutritional concerns, particularly in vulnerable populations. Meat provides high-quality, digestible protein containing all essential amino acids, along with bioavailable haem iron, zinc, selenium, vitamin B12 and other B vitamins. In India, where cereals contribute substantially to dietary protein intake, meat can improve protein quality and support growth, tissue repair and immune function. However, its nutritional benefits depend on appropriate portion sizes, lean cuts, hygienic handling and healthy cooking practices. Fresh, lean meat can therefore serve as a valuable component of a diverse, balanced diet to help address nutritional inadequacies.