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By: P McDonald, RA Edwards, JFD Greenhalgh and CA Morgan
693 pages, Figs, tabs
The latest edition of this classic text has been reorganised to provide a clear and comprehensive introduction to the science and practice of animal nutrition. Animal Nutrition is split into six main sections covering: The components of food; The digestion and metabolism of nutrients; Quantifying the nutrient content of foods: digestibility, energy and protein values; The nutrient requirements of animals; The nutritional characteristics of foods; and Animal products and human nutrition. The Appendices provides comprehensive tables on the composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, and horses. The text is supported by key experimental evidence throughout. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. Problems and solutions have now been added to all chapters to aid student learning.
Acknowledgements. 1. The animal and its food. 2. Carbohydrates. 3. Lipids. 4. Proteins, nucleic acids and other nitrogenous compounds. 5. Vitamins. 6. Minerals. 7. Enzymes. 8. Digestion. 9. Metabolism. 10. Evaluation of foods (A) Digestibility. 11. Evaluation of foods (B) Energy content of foods and the partition of food within the animal. 12. Evaluation of foods (C) Systems for expressing the energy value of foods. 13. Evaluation of foods (D) Protein. 14. Feeding standards for maintenance and growth. 15. Feeding standards for reproduction. 16. Lactation. 17. Voluntary intake of food. 18. Animal nutrition and the consumers of animal products. 19. Grass and forage crops. 20. Silage. 21. Hay, artificially dried forages straws and chaff. 22. Roots, tubers and related by-products. 23. Cereal grains and cereal by-products. 24. Protein concentrates. 25. Food additives. Appendix I: Solutions to problems. Appendix II: Notes on tables. Index.
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