Books  Organismal to Molecular Biology  Animals: Vertebrate Zoology 

Rumenology

By: Danilo Domingues Millen(Editor), Mario De Beni Arrigoni(Editor), Rodrigo Dias Lauritano Pacheco(Editor)

314 pages, 49 colour & 18 b/w illustrations, 43 tables

Springer-Verlag

Hardback | Sep 2016 | #236907 | ISBN-13: 9783319305318
Availability: Usually dispatched within 1-2 weeks Details
NHBS Price: £139.99 $182 / €161 approx

About this book

Rumenology combines information about the behaviour that allowed ruminants to survive and to evolve on Earth: the rumen. Furthermore, the reader will find aspects involving rumen anatomy, physiology, microbiology, fermentation, metabolism, manipulation, kinetics and modeling. Thus, Rumenology was not only organized to help students involved in areas such as ruminant nutrition and ruminant production but also instructors gathering material for teaching practices.


Contents

Chapter 1 Anatomy and Physiology of the Rumen
Chapter 2 Microbiology of the Rumen
Chapter 3 Ruminal Fermentation
Chapter 4 Lipid Metabolism in the Rumen
Chapter 5 Ruminal Acidosis
Chapter 6 Control and Manipulation of Ruminal Fermentation
Chapter 7 Use of Virginiamycin in Cattle Feeding
Chapter 8 Grain Processing for Beef Cattle
Chapter 9 Net Nutrient Flux Across the Portal-Drained Viscera and Liver Ruminants
Chapter 10 Rumen Models
Chapter 11 Planning and Analyzing Digestibility Experiments


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Biography

Dr. Danilo Millen is an Animal Scientist, with a Master's and PhD degrees in Animal Sciences. He is an associate professor of the Animal Sciences Department at Sao Paulo State University, UNESP. His research is based on rumen metabolism and feedlot cattle nutrition. During the past decade he has been working on evaluations of several feed additives, manipulation of rumen fermentation, protocols of adaptation for Nellore cattle and rumen health.

Dr. Mario De Beni Arrigoni is an Animal Scientist with a Master's and PhD degrees in Animal Sciences. He is an associate professor of the Department of Breeding and Animal Nutrition at Sao Paulo State University, UNESP. For the past 25 years he has been working on ruminant nutrition in particular with beef cattle, focusing on calf-feds, carcass ultrasound measurements, beef quality, and lately on manipulation of rumen fermentation and use of carbon isotopes in beef cattle studies.

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