Greenhalgh: Animal Nutrition

Höfundar: Peter McDonald; J.F.D. Greenhalgh; C A Morgan; R Edwards; Liam Sinclair; Robert Wilkinson (Útgáfa: 8)
Greenhalgh: Animal Nutrition

Kaup valmöguleikar

The latest edition of Animal Nutrition has been updated thoroughly to provide a clear and comprehensive introduction to the science and practice of animal nutrition. This classic, market-leading text is a trusted resource for undergraduates studying Animal Science, Veterinary Science, Agriculture, Biology and Biochemistry. It is supported by key experimental evidence throughout about modern advancements in animal food nourishment, composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, horses, and cats and dogs.

It 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. Quantitative aspects of the subject are clearly explained and illustrated by worked examples.

Problems have been added to all chapters to aid student learning and the appendices include solutions to all chapter-end numeric questions. This edition includes nutritional topics related to molecular biology, the environment, and companion animals - dog and cat nutrition has been expanded. Under nutrient requirements of animals, usage of novel foods such as insects has also been added. Chapter-end summaries and questions allow students to recap and test their knowledge of the chapter topic.

Nánar um bókina

Útgefandi
Pearson International Content
ISBN
9781292251684
Print ISBN
Format
Page Fidelity (PDF)
Útgáfa
8
Höfundar
Peter McDonald; J.F.D. Greenhalgh; C A Morgan; R Edwards; Liam Sinclair; Robert Wilkinson
Tungumál
English
Útgefið
2021-12-16
Prent takmörkun á líftíma
100
Prent takmörkun
2
Afritunar takmörkun
2

Kaflar

  • Half Title
  • Title Page
  • Copyright Page
  • Contents
  • Preface to the eighth edition
  • Part 1 THE COMPONENTS OF FOODS
  • 1 The animal and its food
  • 1.1 Water
  • 1.2 Dry matter and its components
  • 1.3 Analysis and composition of foods
  • Summary
  • Questions
  • Further reading
  • 2 Carbohydrates
  • 2.1 Classification of carbohydrates
  • 2.2 Monosaccharides
  • 2.3 Monosaccharide derivatives
  • 2.4 Oligosaccharides
  • 2.5 Polysaccharides
  • 2.6 Lignin
  • Summary
  • Questions
  • Further reading
  • 3 Lipids
  • 3.1 Classification of lipids
  • 3.2 Fats
  • 3.3 Glycolipids
  • 3.4 Phospholipids
  • 3.5 Waxes
  • 3.6 Steroids
  • 3.7 Terpenes
  • Summary
  • Questions
  • Further reading
  • 4 Proteins, nucleic acids and other nitrogenous compounds
  • 4.1 Proteins
  • 4.2 Amino acids
  • 4.3 Peptides
  • 4.4 Structure of proteins
  • 4.5 Properties of proteins
  • 4.6 Classification of proteins
  • 4.7 Nucleic acids
  • 4.8 Other important nitrogenous compounds
  • 4.9 Nitrates
  • 4.10 Alkaloids
  • Summary
  • Questions
  • Further reading
  • 5 Vitamins
  • 5.1 Introduction
  • 5.2 Fat-soluble vitamins
  • 5.3 The vitamin B complex
  • 5.4 Vitamin C
  • 5.5 Hypervitaminosis
  • 5.6 Vitamins and gene expression
  • Summary
  • Questions
  • Further reading
  • 6 Minerals
  • 6.1 Functions of minerals
  • 6.2 Natural and supplementary sources of minerals
  • 6.3 Acid–base balance
  • 6.4 Major elements
  • 6.5 Trace elements
  • 6.6 Other elements
  • Summary
  • Questions
  • Further reading
  • Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS
  • 7 Enzymes
  • 7.1 Classification of enzymes
  • 7.2 Nature of enzymes
  • 7.3 Mechanism of enzyme action
  • 7.4 Specific nature of enzymes
  • 7.5 Factors affecting enzyme activity
  • 7.6 Nomenclature of enzymes
  • Summary
  • Questions
  • Further reading
  • 8 Digestion
  • 8.1 Digestion in monogastric mammals and fowl
  • 8.2 Microbial digestion in ruminants and other herbivores
  • 8.3 Alternative sites of microbial digestion
  • 8.4 Nutrient digestion and the environment
  • Summary
  • Questions
  • Further reading
  • Historical reference
  • 9 Metabolism
  • 9.1 Energy metabolism
  • 9.2 Protein synthesis
  • 9.3 Fat synthesis
  • 9.4 Carbohydrate synthesis
  • 9.5 Control of metabolism
  • Summary
  • Questions
  • Further reading
  • Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY
  • 10 Evaluation of feeds: digestibility
  • 10.1 Measurement of digestibility
  • 10.2 Validity of digestibility coefficients
  • 10.3 Digestibility in different sections of the digestive tract
  • 10.4 Factors affecting digestibility
  • 10.5 Measurement of mineral availability
  • Summary
  • Questions
  • Further reading
  • 11 Evaluation of foods: energy content of foods and energy partition
  • 11.1 Energy demand
  • 11.2 Energy supply and partition
  • 11.3 Animal calorimetry: methods of measuring heat production and energy retention
  • 11.4 Utilisation of metabolisable energy
  • Summary
  • Questions
  • Further reading
  • 12 Evaluation of foods: systems for expressing energy supply and requirements
  • 12.1 Energy systems and energy models
  • 12.2 Energy systems for ruminants
  • 12.3 Energy systems for pigs and poultry
  • 12.4 Energy systems for horses
  • 12.5 Energy systems for dogs and cats
  • 12.6 Predicting the energy value of foods
  • Summary
  • Questions
  • Further reading
  • Historical references
  • 13 Evaluation of foods: protein
  • 13.1 Crude protein (CP)
  • 13.2 Digestible crude protein (DCP)
  • 13.3 Determination of endogenous nitrogen
  • 13.4 Measures of protein quality for monogastric animals
  • 13.5 Measures of food protein used in practice in the feeding of pigs and poultry
  • 13.6 Measures of food protein used in practice in the feeding of horses
  • 13.7 Measures of food protein quality for dogs and cats
  • 13.8 Measures of protein quality for ruminant animals
  • 13.9 The UK metabolisable protein system
  • 13.10 The UK feed into Milk (FiM) protein system for dairy cows
  • Summary
  • Questions
  • Further reading
  • Part 4 THE NUTRIENT REQUIREMENTS OF ANIMALS
  • 14 Feeding standards for maintenance and growth
  • 14.1 Nutrient requirements for maintenance
  • 14.2 Nutrient requirements for growth
  • 14.3 Nutrient requirements for wool production
  • 14.4 Mineral and vitamin requirements for maintenance and growth
  • 14.5 Nutritional control of growth
  • Summary
  • Questions
  • Further reading
  • Historical reference
  • 15 Feeding standards for reproduction
  • 15.1 Nutrition and the initiation of reproductive ability
  • 15.2 Plane of nutrition, fertility and fecundity
  • 15.3 Egg production in poultry
  • 15.4 Nutrition and the growth of the foetus
  • Summary
  • Questions
  • Further reading
  • 16 Lactation
  • 16.1 Sources of the milk constituents
  • 16.2 Nutrient requirements of the lactating dairy cow
  • 16.3 Nutrient requirements of the lactating ewe
  • 16.4 Nutrient requirements of the lactating dairy goat
  • 16.5 Nutrient requirements of the lactating sow
  • 16.6 Nutrient requirements of the lactating mare
  • 16.7 Nutrient requirements of the lactating dog and cat
  • Summary
  • Questions
  • Further reading
  • 17 Voluntary intake of food
  • 17.1 Food intake in pigs and poultry
  • 17.2 Food intake in ruminants
  • 17.3 Food intake in horses
  • 17.4 Food intake in dogs and cats
  • 17.5 Prediction of food intake
  • Summary
  • Questions
  • Further reading
  • Part 5 THE NUTRITIONAL CHARACTERISTICS OF FOODS
  • 18 Grass and forage crops
  • 18.1 Pastures and grazing animals
  • 18.2 Grasses
  • 18.3 Legumes
  • 18.4 Other forages
  • Summary
  • Questions
  • Further reading
  • 19 Silage
  • 19.1 Silage, ensilage and silos
  • 19.2 Role of plant enzymes in ensilage
  • 19.3 Role of microorganisms in ensilage
  • 19.4 Nutrient losses in ensilage
  • 19.5 Classification of silages
  • 19.6 Nutritive value of silages
  • 19.7 Whole crop cereal and legume silages
  • Summary
  • Questions
  • Further reading
  • 20 Hay, artificially dried forages, straws and chaff
  • 20.1 Hay
  • 20.2 Artificially dried forages
  • 20.3 Straws and related by-products
  • Summary
  • Questions
  • Further reading
  • 21 Roots, tubers and related by-products
  • 21.1 Roots
  • 21.2 Tubers
  • Summary
  • Questions
  • Further reading
  • 22 Cereal grains and cereal by-products
  • 22.1 The nutrient composition of grains
  • 22.2 Barley
  • 22.3 Maize
  • 22.4 Oats
  • 22.5 Wheat
  • 22.6 Other cereals
  • 22.7 Cereal processing
  • Summary
  • Questions
  • Further reading
  • 23 Protein concentrates
  • 23.1 Oilseed cakes and meals
  • 23.2 Oilseed residues of minor importance
  • 23.3 Leguminous seeds
  • 23.4 Processed animal protein (PAP)
  • 23.5 Milk products
  • 23.6 Single-cell protein and microalgae
  • 23.7 Insect protein
  • 23.8 Synthetic amino acids
  • 23.9 Non-protein nitrogen compounds as protein sources
  • Summary
  • Questions
  • Further reading
  • 24 Food additives
  • 24.1 Antibiotics
  • 24.2 Probiotics
  • 24.3 Oligosaccharides
  • 24.4 Enzymes
  • 24.5 Organic acids
  • 24.6 Spray-dried plasma
  • 24.7 Modifiers of rumen fermentation
  • 24.8 Plant extracts
  • Summary
  • Questions
  • Further reading
  • Part 6 ANIMAL PRODUCTS AND HUMAN NUTRITION
  • 25 Animal nutrition and the consumers of animal products
  • 25.1 Comparative nutrition
  • 25.2 The contribution of animal products to human requirements
  • 25.3 Objections to the use of animal products
  • 25.4 Animal products: past, present and future
  • Summary
  • Questions
  • Further reading
  • Appendix 1: Solutions to numerical questions
  • Appendix 2: Notes on tables
  • Index
  • Publisher's acknowledgements
  • Back Cover