Nowadays, almost all inhabitants of the Earth are affected by different health problems associated with nutrition, although their causes are in striking contrast with each other. In the developed societies certain chronic, non-infectious diseases are caused not only by overfeeding but also by an unhealthy ratio of the ingested nutrients. According to the statistics, 50% of deaths can be attributed to diseases of the cardiovascular system, and 30% to tumor diseases. Diet is one of the major risk factors in the development of these illnesses. That is why through changing undesirable dietary habits and consuming food more satisfactory to human nutrition requirements we may have every right to hope that an everincreasing percentage of the population can live up to their genetically determined lifespan. In addition to numerous other factors, the quality of foods of animal origin (e.g. meat) is probably influenced by the quality of feed most of all, therefore a very important area of food science research is focused on improving meat quality by feeding so that it can better meet the requirements of human nutrition. Animal nutrition in the 21st century aims to provide safe and good quality foodstuffs of animal origin besides a high efficiency of production and a low level of environmental pollution. These criteria, however, contribute to the complexity and rapid expansion of nutrition science. The continuously increasing demand of the human population needs to be supplied from a diminishing agricultural area, while maintaining the sustainability of production. According to the global trends, the challenges facing animal nutrition in the 21st century can be summarized as follows: more awareness and activity of participation is needed in animal production to supply quality and safe food in sufficient quantities, in accordance with the requirements of the society. Considering the limited nature of available agricultural area, the efficiency of animal production needs to be improved. This can be achieved by (i) increasing biological efficiency, ii) technological efficiency and iii) economic efficiency. The science of animal nutrition deals with the first two factors by using advanced knowledge. One of the practical solutions for saving grains for human consumption is to increase the amount of feedstuffs