fatting

Fattening is the process of increasing body mass and adipose tissue, typically for a specific end such as higher carcass value in meat production or deliberate body fat accumulation in humans. The term is used in both agricultural and anthropological contexts, and its meaning depends on the subject and setting.

In animal husbandry, fattening refers to the finishing phase in which livestock are fed high-energy, nutrient-dense diets to raise carcass weight and marbling. Commonly applied to beef cattle, swine, and poultry, tactics include restricted or ad libitum feeding, concentrate diets, and optimized housing to maximize intake and growth. While it can improve income and meat quality, it also raises welfare and health concerns if growth is too rapid or fat deposition is excessive.

In humans, fatting describes the gain of adipose tissue through energy surplus, which may be intentional (for muscle-building, medical reasons, or aesthetics) or unintentional (dietary choices, metabolic factors). Increased adiposity carries health risks such as type 2 diabetes and cardiovascular disease, especially with central fat accumulation, though contexts vary by age, sex, and fat distribution.

Cultural practices: in some West African cultures, there are rites associated with fattening brides-to-be, sometimes conducted in a traditional setting known as a fattening room. Practices emphasize food intake, body shaping, and social status; they are described by anthropologists as part of marriage customs, but they are controversial due to gender norms and health considerations.

Ethical and regulatory considerations: animal welfare and environmental impact are central to fattening programs in agriculture, while public health guidance on healthy weight informs human fatting. The term is most commonly used in agricultural and cultural anthropology contexts rather than clinical medicine.