| Description |
New York : Prentice Hall, ; 2001 |
|
xiv, 693 pages : illustrations ; 25 cm |
| Contents |
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 energy 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 |
| Notes |
Previous ed.: Harlow : Longman, 1995 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Animal nutrition.
|
|
Feeds.
|
| Author |
McDonald, Peter, 1926-
|
| LC no. |
2001036295 |
| ISBN |
9780582419063 |
|
0582419069 |
|
