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. The text is supported by key experimental evidence throughout. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. For chapters dealing with the calculation of rations, problems and solutions have now been added to aid student learning. New features for the sixth New chapter on Animal Nutrition and the Consumers of Animal Products addressing contemporary concerns for safety
Animal Nutrition is a core text for undergraduates in Animal Science, Veterinary Science, Agriculture, Biology and Biochemistry studying this subject. It also provides a standard reference text for agricultural advisers, animal nutritionists and manufacturers of animal feeds.
The latest edition of this classic text continues to provide a clear and comprehensive introduction to the science and practice of animal nutrition. The text is supported by key experimental evidence throughout. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. Chapters that deal with the calculation of requirements include problems and solutions to aid student learning. Other chapters include essay type questions that students can use as a guide to revision.
The new edition of Animal Nutrition has been completely updated and has been reorganised to present the subject in six sections:
- the components of foods – carbohydrates, lipids, proteins, vitamins and minerals
- the digestion and metabolism of nutrients – how animals obtain and utilise nutrients from foods
- quantifying the nutrients supplied by foods – digestibility, energy and protein values
- the nutrient requirements of animals – maintenance and production
- a description of the foods commonly given to animals – their nutrient content and factors affecting their use
- the contribution of animal products to human nutrition – including affects on health and the environment
The Appendix provides comprehensive tables on the composition of foods and the latest feeding standards for dairy and beef cattle, sheep, pigs and poultry, and horses.
P McDonald was formerly Head of the Department of Agricultural Biochemistry at the Edinburgh School of Agriculture. R A Edwards was formerly Head of the Department of Animal Nutrition at the Edinburgh School of Agriculture. J F D Greenhalgh is Emeritus Professor of Animal Production and Health at the University of Aberdeen. C A Morgan is an animal nutritionist at the Scottish Agricultural College, Edinburgh. L A Sinclair is Professor of Animal Science at Harper Adams University College. R G Wilkinson is Principal Lecturer in Ruminant Nutrition at Harper Adams University College
