Efnisyfirlit

• 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• Historical reference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