Short description
An introduction to the science and practice of animal nutrition. Animal Nutrition covers four main areas: the basic chemistry and biochemistry of feed constituents, digestion and metabolism; an evaluation of the energy and nutrient content of feedstuffs; the characteristics of feedstuffs; and tables on the composition of foods.
Long description
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.