The late  P McDonald  was formerly Head of the Department of Agricultural Biochemistry at the Edinburgh School of Agriculture.  The late  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  was formerly animal nutritionist at the Scottish Agricultural College, Edinburgh.  L A Sinclair  is Professor of Animal Science at Harper Adams University.  R G Wilkinson  is Principal Lecturer in Ruminant Nutrition at Harper Adams University.

• PrefacePart 1THE COMPONENTS OF FOODS1 The animal and its food1.1 Water1.2 Dry matter and its components1.3 Analysis and composition of foodsSummaryQuestionsFurther reading2 Carbohydrates2.1 Classification of carbohydrates2.2 Monosaccharides2.3 Monosaccharide derivatives2.4 Oligosaccharides2.5 Polysaccharides2.6 LigninSummaryQuestionsFurther reading3 Lipids3.1 Classification of lipids3.2 Fats3.3 Glycolipids3.4 Phospholipids3.5 Waxes3.6 Steroids3.7 TerpenesSummaryQuestionsFurther reading4 Proteins, nucleic acids and other nitrogenous compounds4.1 Proteins4.2 Amino acids4.3 Peptides4.4 Structure of proteins4.5 Properties of proteins4.6 Classification of proteins4.7 Nucleic acids4.8 Other important nitrogenous compounds4.9 Nitrates4.10 AlkaloidsSummaryQuestionsFurther reading5 Vitamins5.1 Introduction5.2 Fat-soluble vitamins5.3 The vitamin B complex5.4 Vitamin C5.5 Hypervitaminosis5.6 Vitamins and gene expressionSummaryQuestionsFurther reading6 Minerals6.1 Functions of minerals6.2 Natural and supplementary sources of minerals6.3 Acid–base balance6.4 Major elements6.5 Trace elements6.6 Other elementsSummaryQuestionsFurther reading Part 2THE DIGESTION AND METABOLISM OF NUTRIENTS7 Enzymes7.1 Classification of enzymes7.2 Nature of enzymes7.3 Mechanism of enzyme action7.4 Specific nature of enzymes7.5 Factors affecting enzyme activity7.6 Nomenclature of enzymesSummaryQuestionsFurther reading8 Digestion8.1 Digestion in monogastric mammals and fowl8.2 Microbial digestion in ruminants and other herbivores8.3 Alternative sites of microbial digestion8.4 Nutrient digestion and the environmentSummaryQuestionsFurther readingHistorical reference9 Metabolism9.1 Energy metabolism9.2 Protein synthesis9.3 Fat synthesis9.4 Carbohydrate synthesis9.5 Control of metabolismSummaryQuestionsFurther reading Part 3QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY10 Evaluation of feeds: digestibility10.1 Measurement of digestibility10.2 Validity of digestibility coefficients10.3 Digestibility in different sections of the digestive tract10.4 Factors affecting digestibility10.5 Measurement of mineral availabilitySummaryQuestionsFurther reading11 Evaluation of foods: energy content of foods and energy partition11.1 Energy demand11.2 Energy supply and partition11.3 Animal calorimetry: methods of measuring heat production and energy retention11.4 Utilisation of metabolisable energySummaryQuestionsFurther reading12 Evaluation of foods: systems for expressing energy supply and requirements12.1 Energy systems and energy models12.2 Energy systems for ruminants12.3 Energy systems for pigs and poultry12.4 Energy systems for horses12.5 Energy systems for dogs and cats12.6 Predicting the energy value of foodsSummaryQuestionsFurther readingHistorical references13 Evaluation of foods: protein13.1 Crude protein (CP)13.2 Digestible crude protein (DCP)13.3 Determination of endogenous nitrogen13.4 Measures of protein quality for monogastric animals13.5 Measures of food protein used in practice in the feedingof pigs and poultry13.6 Measures of food protein used in practice in the feedingof horses13.7 Measures of food protein quality for dogs and cats13.8 Measures of protein quality for ruminant animals13.9 The UK metabolisable protein system13.10 The UK Feed into Milk (FiM) protein system for dairy cowsSummaryQuestionsFurther reading Part 4THE NUTRIENT REQUIREMENTS OF ANIMALS14 Feeding standards for maintenance and growth14.1 Nutrient requirements for maintenance14.2 Nutrient requirements for growth14.3 Nutrient requirements for wool production14.4 Mineral and vitamin requirements for maintenance and growth14.5 Nutritional control of growthSummaryQuestionsFurther readingHistorical reference15 Feeding standards for reproduction15.1 Nutrition and the initiation of reproductive ability15.2 Plane of nutrition, fertility and fecundity15.3 Egg production in poultry15.4 Nutrition and the growth of the foetusSummaryQuestionsFurther reading16 Lactation16.1 Sources of the milk constituents16.2 Nutrient requirements of the lactating dairy cow16.3 Nutrient requirements of the lactating ewe16.4 Nutrient requirements of the lactating dairy goat16.5 Nutrient requirements of the lactating sow16.6 Nutrient requirements of the lactating mare16.7 Nutrient requirements of the lactating dog and catSummaryQuestionsFurther reading17 Voluntary intake of food17.1 Food intake in pigs and poultry17.2 Food intake in ruminants17.3 Food intake in horses17.4 Food intake in dogs and cats17.5 Prediction of food intakeSummaryQuestionsFurther reading Part 5THE NUTRITIONAL CHARACTERISTICS OF FOODS18 Grass and forage crops18.1 Pastures and grazing animals18.2 Grasses18.3 Legumes18.4 Other foragesSummaryQuestionsFurther reading19 Silage19.1 Silage, ensilage and silos19.2 Role of plant enzymes in ensilage19.3 Role of microorganisms in ensilage19.4 Nutrient losses in ensilage19.5 Classification of silages19.6 Nutritive value of silages19.7 Whole crop cereal and legume silagesSummaryQuestionsFurther reading20 Hay, artificially dried forages, straws and chaff20.1 Hay20.2 Artificially dried forages20.3 Straws and related by-productsSummaryQuestionsFurther reading21 Roots, tubers and related by-products21.1 Roots21.2 TubersSummaryQuestionsFurther reading22 Cereal grains and cereal by-products22.1 The nutrient composition of grains22.2 Barley22.3 Maize22.4 Oats22.5 Wheat22.6 Other cereals22.7 Cereal processingSummaryQuestionsFurther reading23 Protein concentrates23.1 Oilseed cakes and meals23.2 Oilseed residues of minor importance23.3 Leguminous seeds23.4 Processed animal protein (PAP)23.5 Milk products23.6 Single-cell protein and microalgae23.7 Insect protein23.8 Synthetic amino acids23.9 Non-protein nitrogen compounds as protein sourcesSummaryQuestionsFurther reading24 Food additives24.1 Antibiotics24.2 Probiotics24.3 Oligosaccharides24.4 Enzymes24.5 Organic acids24.6 Spray-dried plasma24.7 Modifiers of rumen fermentation24.8 Plant extractsSummaryQuestionsFurther reading Part 6ANIMAL PRODUCTS AND HUMAN NUTRITION25 Animal nutrition and the consumers of animal products25.1 Comparative nutrition25.2 The contribution of animal products to human requirements25.3 Objections to the use of animal products25.4 Animal products: past, present and futureSummaryQuestionsFurther readingAppendix 1: Solutions to numerical questionsAppendix 2: Notes on tablesIndexPublisher's acknowledgements

The late  P McDonald  was formerly Head of the Department of Agricultural Biochemistry at the Edinburgh School of Agriculture.  The late  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  was formerly animal nutritionist at the Scottish Agricultural College, Edinburgh.  L A Sinclair  is Professor of Animal Science at Harper Adams University.  R G Wilkinson  is Principal Lecturer in Ruminant Nutrition at Harper Adams University.

• PrefacePart 1THE COMPONENTS OF FOODS1 The animal and its food1.1 Water1.2 Dry matter and its components1.3 Analysis and composition of foodsSummaryQuestionsFurther reading2 Carbohydrates2.1 Classification of carbohydrates2.2 Monosaccharides2.3 Monosaccharide derivatives2.4 Oligosaccharides2.5 Polysaccharides2.6 LigninSummaryQuestionsFurther reading3 Lipids3.1 Classification of lipids3.2 Fats3.3 Glycolipids3.4 Phospholipids3.5 Waxes3.6 Steroids3.7 TerpenesSummaryQuestionsFurther reading4 Proteins, nucleic acids and other nitrogenous compounds4.1 Proteins4.2 Amino acids4.3 Peptides4.4 Structure of proteins4.5 Properties of proteins4.6 Classification of proteins4.7 Nucleic acids4.8 Other important nitrogenous compounds4.9 Nitrates4.10 AlkaloidsSummaryQuestionsFurther reading5 Vitamins5.1 Introduction5.2 Fat-soluble vitamins5.3 The vitamin B complex5.4 Vitamin C5.5 Hypervitaminosis5.6 Vitamins and gene expressionSummaryQuestionsFurther reading6 Minerals6.1 Functions of minerals6.2 Natural and supplementary sources of minerals6.3 Acid–base balance6.4 Major elements6.5 Trace elements6.6 Other elementsSummaryQuestionsFurther reading Part 2THE DIGESTION AND METABOLISM OF NUTRIENTS7 Enzymes7.1 Classification of enzymes7.2 Nature of enzymes7.3 Mechanism of enzyme action7.4 Specific nature of enzymes7.5 Factors affecting enzyme activity7.6 Nomenclature of enzymesSummaryQuestionsFurther reading8 Digestion8.1 Digestion in monogastric mammals and fowl8.2 Microbial digestion in ruminants and other herbivores8.3 Alternative sites of microbial digestion8.4 Nutrient digestion and the environmentSummaryQuestionsFurther readingHistorical reference9 Metabolism9.1 Energy metabolism9.2 Protein synthesis9.3 Fat synthesis9.4 Carbohydrate synthesis9.5 Control of metabolismSummaryQuestionsFurther reading Part 3QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY10 Evaluation of feeds: digestibility10.1 Measurement of digestibility10.2 Validity of digestibility coefficients10.3 Digestibility in different sections of the digestive tract10.4 Factors affecting digestibility10.5 Measurement of mineral availabilitySummaryQuestionsFurther reading11 Evaluation of foods: energy content of foods and energy partition11.1 Energy demand11.2 Energy supply and partition11.3 Animal calorimetry: methods of measuring heat production and energy retention11.4 Utilisation of metabolisable energySummaryQuestionsFurther reading12 Evaluation of foods: systems for expressing energy supply and requirements12.1 Energy systems and energy models12.2 Energy systems for ruminants12.3 Energy systems for pigs and poultry12.4 Energy systems for horses12.5 Energy systems for dogs and cats12.6 Predicting the energy value of foodsSummaryQuestionsFurther readingHistorical references13 Evaluation of foods: protein13.1 Crude protein (CP)13.2 Digestible crude protein (DCP)13.3 Determination of endogenous nitrogen13.4 Measures of protein quality for monogastric animals13.5 Measures of food protein used in practice in the feedingof pigs and poultry13.6 Measures of food protein used in practice in the feedingof horses13.7 Measures of food protein quality for dogs and cats13.8 Measures of protein quality for ruminant animals13.9 The UK metabolisable protein system13.10 The UK Feed into Milk (FiM) protein system for dairy cowsSummaryQuestionsFurther reading Part 4THE NUTRIENT REQUIREMENTS OF ANIMALS14 Feeding standards for maintenance and growth14.1 Nutrient requirements for maintenance14.2 Nutrient requirements for growth14.3 Nutrient requirements for wool production14.4 Mineral and vitamin requirements for maintenance and growth14.5 Nutritional control of growthSummaryQuestionsFurther readingHistorical reference15 Feeding standards for reproduction15.1 Nutrition and the initiation of reproductive ability15.2 Plane of nutrition, fertility and fecundity15.3 Egg production in poultry15.4 Nutrition and the growth of the foetusSummaryQuestionsFurther reading16 Lactation16.1 Sources of the milk constituents16.2 Nutrient requirements of the lactating dairy cow16.3 Nutrient requirements of the lactating ewe16.4 Nutrient requirements of the lactating dairy goat16.5 Nutrient requirements of the lactating sow16.6 Nutrient requirements of the lactating mare16.7 Nutrient requirements of the lactating dog and catSummaryQuestionsFurther reading17 Voluntary intake of food17.1 Food intake in pigs and poultry17.2 Food intake in ruminants17.3 Food intake in horses17.4 Food intake in dogs and cats17.5 Prediction of food intakeSummaryQuestionsFurther reading Part 5THE NUTRITIONAL CHARACTERISTICS OF FOODS18 Grass and forage crops18.1 Pastures and grazing animals18.2 Grasses18.3 Legumes18.4 Other foragesSummaryQuestionsFurther reading19 Silage19.1 Silage, ensilage and silos19.2 Role of plant enzymes in ensilage19.3 Role of microorganisms in ensilage19.4 Nutrient losses in ensilage19.5 Classification of silages19.6 Nutritive value of silages19.7 Whole crop cereal and legume silagesSummaryQuestionsFurther reading20 Hay, artificially dried forages, straws and chaff20.1 Hay20.2 Artificially dried forages20.3 Straws and related by-productsSummaryQuestionsFurther reading21 Roots, tubers and related by-products21.1 Roots21.2 TubersSummaryQuestionsFurther reading22 Cereal grains and cereal by-products22.1 The nutrient composition of grains22.2 Barley22.3 Maize22.4 Oats22.5 Wheat22.6 Other cereals22.7 Cereal processingSummaryQuestionsFurther reading23 Protein concentrates23.1 Oilseed cakes and meals23.2 Oilseed residues of minor importance23.3 Leguminous seeds23.4 Processed animal protein (PAP)23.5 Milk products23.6 Single-cell protein and microalgae23.7 Insect protein23.8 Synthetic amino acids23.9 Non-protein nitrogen compounds as protein sourcesSummaryQuestionsFurther reading24 Food additives24.1 Antibiotics24.2 Probiotics24.3 Oligosaccharides24.4 Enzymes24.5 Organic acids24.6 Spray-dried plasma24.7 Modifiers of rumen fermentation24.8 Plant extractsSummaryQuestionsFurther reading Part 6ANIMAL PRODUCTS AND HUMAN NUTRITION25 Animal nutrition and the consumers of animal products25.1 Comparative nutrition25.2 The contribution of animal products to human requirements25.3 Objections to the use of animal products25.4 Animal products: past, present and futureSummaryQuestionsFurther readingAppendix 1: Solutions to numerical questionsAppendix 2: Notes on tablesIndexPublisher's acknowledgements

The late  P McDonald  was formerly Head of the Department of Agricultural Biochemistry at the Edinburgh School of Agriculture.  The late  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  was formerly animal nutritionist at the Scottish Agricultural College, Edinburgh.  L A Sinclair  is Professor of Animal Science at Harper Adams University.  R G Wilkinson  is Principal Lecturer in Ruminant Nutrition at Harper Adams University.

• PrefacePart 1THE COMPONENTS OF FOODS1 The animal and its food1.1 Water1.2 Dry matter and its components1.3 Analysis and composition of foodsSummaryQuestionsFurther reading2 Carbohydrates2.1 Classification of carbohydrates2.2 Monosaccharides2.3 Monosaccharide derivatives2.4 Oligosaccharides2.5 Polysaccharides2.6 LigninSummaryQuestionsFurther reading3 Lipids3.1 Classification of lipids3.2 Fats3.3 Glycolipids3.4 Phospholipids3.5 Waxes3.6 Steroids3.7 TerpenesSummaryQuestionsFurther reading4 Proteins, nucleic acids and other nitrogenous compounds4.1 Proteins4.2 Amino acids4.3 Peptides4.4 Structure of proteins4.5 Properties of proteins4.6 Classification of proteins4.7 Nucleic acids4.8 Other important nitrogenous compounds4.9 Nitrates4.10 AlkaloidsSummaryQuestionsFurther reading5 Vitamins5.1 Introduction5.2 Fat-soluble vitamins5.3 The vitamin B complex5.4 Vitamin C5.5 Hypervitaminosis5.6 Vitamins and gene expressionSummaryQuestionsFurther reading6 Minerals6.1 Functions of minerals6.2 Natural and supplementary sources of minerals6.3 Acid–base balance6.4 Major elements6.5 Trace elements6.6 Other elementsSummaryQuestionsFurther reading Part 2THE DIGESTION AND METABOLISM OF NUTRIENTS7 Enzymes7.1 Classification of enzymes7.2 Nature of enzymes7.3 Mechanism of enzyme action7.4 Specific nature of enzymes7.5 Factors affecting enzyme activity7.6 Nomenclature of enzymesSummaryQuestionsFurther reading8 Digestion8.1 Digestion in monogastric mammals and fowl8.2 Microbial digestion in ruminants and other herbivores8.3 Alternative sites of microbial digestion8.4 Nutrient digestion and the environmentSummaryQuestionsFurther readingHistorical reference9 Metabolism9.1 Energy metabolism9.2 Protein synthesis9.3 Fat synthesis9.4 Carbohydrate synthesis9.5 Control of metabolismSummaryQuestionsFurther reading Part 3QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY10 Evaluation of feeds: digestibility10.1 Measurement of digestibility10.2 Validity of digestibility coefficients10.3 Digestibility in different sections of the digestive tract10.4 Factors affecting digestibility10.5 Measurement of mineral availabilitySummaryQuestionsFurther reading11 Evaluation of foods: energy content of foods and energy partition11.1 Energy demand11.2 Energy supply and partition11.3 Animal calorimetry: methods of measuring heat production and energy retention11.4 Utilisation of metabolisable energySummaryQuestionsFurther reading12 Evaluation of foods: systems for expressing energy supply and requirements12.1 Energy systems and energy models12.2 Energy systems for ruminants12.3 Energy systems for pigs and poultry12.4 Energy systems for horses12.5 Energy systems for dogs and cats12.6 Predicting the energy value of foodsSummaryQuestionsFurther readingHistorical references13 Evaluation of foods: protein13.1 Crude protein (CP)13.2 Digestible crude protein (DCP)13.3 Determination of endogenous nitrogen13.4 Measures of protein quality for monogastric animals13.5 Measures of food protein used in practice in the feedingof pigs and poultry13.6 Measures of food protein used in practice in the feedingof horses13.7 Measures of food protein quality for dogs and cats13.8 Measures of protein quality for ruminant animals13.9 The UK metabolisable protein system13.10 The UK Feed into Milk (FiM) protein system for dairy cowsSummaryQuestionsFurther reading Part 4THE NUTRIENT REQUIREMENTS OF ANIMALS14 Feeding standards for maintenance and growth14.1 Nutrient requirements for maintenance14.2 Nutrient requirements for growth14.3 Nutrient requirements for wool production14.4 Mineral and vitamin requirements for maintenance and growth14.5 Nutritional control of growthSummaryQuestionsFurther readingHistorical reference15 Feeding standards for reproduction15.1 Nutrition and the initiation of reproductive ability15.2 Plane of nutrition, fertility and fecundity15.3 Egg production in poultry15.4 Nutrition and the growth of the foetusSummaryQuestionsFurther reading16 Lactation16.1 Sources of the milk constituents16.2 Nutrient requirements of the lactating dairy cow16.3 Nutrient requirements of the lactating ewe16.4 Nutrient requirements of the lactating dairy goat16.5 Nutrient requirements of the lactating sow16.6 Nutrient requirements of the lactating mare16.7 Nutrient requirements of the lactating dog and catSummaryQuestionsFurther reading17 Voluntary intake of food17.1 Food intake in pigs and poultry17.2 Food intake in ruminants17.3 Food intake in horses17.4 Food intake in dogs and cats17.5 Prediction of food intakeSummaryQuestionsFurther reading Part 5THE NUTRITIONAL CHARACTERISTICS OF FOODS18 Grass and forage crops18.1 Pastures and grazing animals18.2 Grasses18.3 Legumes18.4 Other foragesSummaryQuestionsFurther reading19 Silage19.1 Silage, ensilage and silos19.2 Role of plant enzymes in ensilage19.3 Role of microorganisms in ensilage19.4 Nutrient losses in ensilage19.5 Classification of silages19.6 Nutritive value of silages19.7 Whole crop cereal and legume silagesSummaryQuestionsFurther reading20 Hay, artificially dried forages, straws and chaff20.1 Hay20.2 Artificially dried forages20.3 Straws and related by-productsSummaryQuestionsFurther reading21 Roots, tubers and related by-products21.1 Roots21.2 TubersSummaryQuestionsFurther reading22 Cereal grains and cereal by-products22.1 The nutrient composition of grains22.2 Barley22.3 Maize22.4 Oats22.5 Wheat22.6 Other cereals22.7 Cereal processingSummaryQuestionsFurther reading23 Protein concentrates23.1 Oilseed cakes and meals23.2 Oilseed residues of minor importance23.3 Leguminous seeds23.4 Processed animal protein (PAP)23.5 Milk products23.6 Single-cell protein and microalgae23.7 Insect protein23.8 Synthetic amino acids23.9 Non-protein nitrogen compounds as protein sourcesSummaryQuestionsFurther reading24 Food additives24.1 Antibiotics24.2 Probiotics24.3 Oligosaccharides24.4 Enzymes24.5 Organic acids24.6 Spray-dried plasma24.7 Modifiers of rumen fermentation24.8 Plant extractsSummaryQuestionsFurther reading Part 6ANIMAL PRODUCTS AND HUMAN NUTRITION25 Animal nutrition and the consumers of animal products25.1 Comparative nutrition25.2 The contribution of animal products to human requirements25.3 Objections to the use of animal products25.4 Animal products: past, present and futureSummaryQuestionsFurther readingAppendix 1: Solutions to numerical questionsAppendix 2: Notes on tablesIndexPublisher's acknowledgements