Animal Nutrition

The latest edition of this classic text, now in a larger format with improved artwork, continues to provide a clear and comprehensive introduction to the science and practice of animal nutrition. Animal Nutrition covers four main areas. Chapters 1-9 explain the basic chemistry and biochemistry of feed constituents, digestion and metabolism; Chapters 10-18 evaluate the energy and nutrient content of feedstuffs and discuss the assessment of nutritional requirements and ration formulation; Chapters 19-25 describe the characteristics of commonly used feedstuffs such as forages, concentrates and by-products; and the Appendix provides comprehensive tables on the composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, and horses.

Contents
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.