Download Animal Nutrition Science by G. Dryden PDF

By G. Dryden

Written for senior undergraduate and graduate scholars, Animal foodstuff Science introduces the basic issues of animal nutrients, in a remedy which bargains with terrestrial animals commonly. Addressing a much wider variety of subject matters than the normal animal nutrients texts, the topics lined contain dietary ecology and the evolution of feeding kinds, food (including minerals, supplementations and water) and their services, foodstuff composition and strategies of comparing meals, mammalian and microbial digestion and the availability of food, keep an eye on and prediction of nutrition consumption, quantitative meals and ration formula, tools of investigating dietary difficulties, dietary genomics, nutrients and the surroundings, and strategies of feed processing and animal responses to processed meals. the numerous references give you the clinical foundation for the textual content, and provides signposts for the reader to increase their enquiry in subject matters of interest.

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4. Energy foods (these foods contain less than 18% crude fibre and less than 20% protein) – subdivided into cereal grains, milled grain byproducts, fruits, nuts and roots. 5. Protein supplements (these foods contain less than 18% crude fibre and 20% or more protein) – subdivided into foods of animal, bird, fish, milk or plant origin. 6. Mineral supplements. 7. Vitamin supplements. 8. Additives – subdivided into a group of non-nutritive substances used in foods, including antibiotics, colouring agents, anabolic agents, rumen modifiers, pellet binders and flavours.

All rights reserved. No part of this publication may be reproduced in any form or by any means, electronically, mechanically, by photocopying, recording or otherwise, without the prior permission of the copyright owners. A catalogue record for this book is available from the British Library, London, UK. Library of Congress Cataloging-in-Publication Data Dryden, Gordon McL. Animal nutrition science / Gordon McL. Dryden. p. cm. Includes bibliographical references and index. ISBN 978-1-84593-412-5 (alk.

1). Most tables of food nutritive value deal only with nutrient content and nutrient availability. These are usually combined into the unifying concept of ‘available nutrient content’. Examples are the available phosphorus and ileal-digestible lysine contents of pig diet ingredients (NRC, 1998), digestible energy contents of ingredients for pigs and horses (NRC, 1998, 2007) or ruminally degradable protein contents of ruminant diet ingredients (SCA, 1990; NRC, 2000, 2001). Food Classification ‘Food classification’ is the grouping together of foods in classes, so that within a class we have foods which have similar nutritive values and can be used in similar ways.

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