Table of Content

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 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

Salient Features

• New chapter on Animal Nutrition and the Consumers of Animal Products addressing contemporary concerns for safety in human diets.
• New chapter on Feed Additives.
• Major revisions of chapters on food analysis, lipids, metabolism, energy systems and protein evaluation.
• Now includes comments on the nutrition of the horse and feeding standards for this species.
• New chapter summaries and problems and solutions to aid student learning.
• Updated suggestions for further reading.