Legumes in livestock and fish nutrition

Ingredients, feed value and feeding recommendations

Inbunden, Engelska, 2025

2 279 kr

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This book covers all aspects of legumes in the nutrition of farmed animals, including fish and shrimps. It is an important source for anyone involved in animal nutrition, whether as a scientist, consultant, in the feed industry or in farming. Ingredients and antinutritive factors of grain and green legumes are described in detail. However, the most important part for nutritionists, consultants and anyone involved in animal husbandry is the feeding advice. Based on the latest research, you will find comprehensive information on the use of peas and other legumes in ruminant, pig, poultry, equine and aquaculture diets.

Produktinformation

Utgivningsdatum2025-02-27
Mått170 x 245 x 23 mm
Vikt676 g
FormatInbunden
SpråkEngelska
Antal sidor258
FörlagBrill
ISBN9789004695030

Tillhör följande kategorier

Agronomi inom Naturvetenskap och teknik
Djurhållning inom Naturvetenskap och teknik

Dr. Gerhard Bellof is Professor of Animal Nutrition at the University of Applied Sciences Weihenstephan-Triesdorf, Germany. He has published monographs and many articles on livestock feeding. He is co-editor of Futtermittel für landwirtschaftliche Nutztiere (Feeds for Farm Animals; 2021).Dr. Mechthild Freitag is Professor of Physiology and Nutrition at the South Westphalia University of Applied Sciences, Germany. Her main interests are animal nutrition and animal health as well as aspects of animal welfare. She is co-editor of Futtermittel für landwirtschaftliche Nutztiere (Feeds for Farm Animals; 2021).

List of figures and tables IXAbbreviations XVIList of the Authors XVII1 Legumes – classification and differentiationGerhard Bellof, Manuela Specht, and Mechthild Freitag2 Grain legumes2.1 Importance and cultivation of grain legumesManuela Specht2.2 Grain legumes in aquacultureMonika Weiß2.3 Antinutritive factors (ANF) in grain legumesMechthild Freitag2.4 Grain peas (Pisum sativum L.)Mechthild Freitag2.5 Faba beans (Vicia faba L.)Mechthild Freitag2.6 Sweet lupins (Lupinus sp.)Mechthild Freitag2.7 Soybeans (Glycine max L.) and products (European cultivation)Gerhard Bellof2.8 Other grain legumesGerhard Bellof2.9 Feed from grain legume processingMechthild Freitag3 Green legumes3.1 Importance and cultivation of green (forage) legumesStephan Hartmann3.2 Harvesting and preservation methods for obtaining protein-rich green legume productsGerhard Bellof3.3 Antinutritive factors in green legumesPetra Weindl3.4 Lucerne (Medicago sativa L.) and refining products of lucerneGerhard Bellof3.5 Red clover (Trifolium pratense L.) and refining products of red cloverGerhard Bellof