By P. McDonald, R. a. Edwards, J. F. D. Greenhalgh, C. A. Morgan, L. A. Sinclair
The newest version of this vintage textual content has been reorganised to supply a transparent and finished advent to the technology and perform of animal food. Animal Nutrition is divided into six major sections masking: The parts of meals; The digestion and metabolism of food; Quantifying the nutrient content material of meals: digestibility, power and protein values; The nutrient standards of animals; The dietary features of meals; and Animal items and human foodstuff. The Appendices offers entire tables at the composition of meals and feeding criteria for dairy and pork farm animals, sheep, pigs and chicken, and horses.
The textual content is supported through key experimental facts all through. Quantitative facets of the topic are in actual fact defined and illustrated via labored examples. difficulties and recommendations have now been further to all chapters to help pupil studying.
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Additional resources for Animal Nutrition
10 102 158 348 154 196 221 602 485 512 Wheat Barley Maize gluten feed Peas Soya bean meal Rapeseed meal Sugar beet pulp Grass meal Wheat straw 2 1 2 3 4 3 15 1 1 Rhamnose 1 1 0 0 2 2 1 6 0 Fucose 23 25 66 32 25 43 163 28 21 Arabinose 37 50 96 10 17 18 20 128 169 Xylose 5 4 4 2 10 4 10 4 5 Mannose 4 3 17 8 49 16 40 12 7 Galactose 27 75 102 80 59 64 193 253 315 Glucose 7 12 29 23 36 48 161 29 18 Uronic acids 11 33 31 8 30 100 63 50 171 Lignin 105 210 400 194 115 256 490 723 752 NDF 35 89 114 110 83 206 276 389 465 ADF Adapted from Dierick N A and Decuypere J A 1994 Enzymes and growth in pigs.
The most nutritionally important disaccharides are sucrose, maltose, lactose and cellobiose, which on hydrolysis yield two molecules of hexoses: C12H22O11 + H2O : 2C6H12O6 Sucrose is formed from one molecule of ␣-D-glucose and one molecule of ␤-Dfructose joined together through an oxygen bridge between their respective carbon atoms 1 and 2. As a consequence, sucrose has no active reducing group. This disaccharide is found in high concentration in sugar cane (200 g/kg) and in sugar beet (150–200 g/kg); it is also present in other roots such as mangels and carrots, and it occurs in many fruits.
For these reasons, it is more suited to research work and for cases in which the results from simpler spectroscopy techniques require further investigation. Nuclear magnetic resonance spectroscopy has been useful in the investigation of the soluble and structural components of forages. SUMMARY 1. Water is an important component of animal foods. It contributes to the water requirements of animals and dilutes the nutrient content of foods. Water content varies widely between foods. 6. Fibrous constituents can be determined by application of detergent solutions and weighing the residue or by the use of enzymes followed by weighing or gas–liquid chromatography.