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Preface Part 1 THE COMPONENTS OF FOODS 1 The animal and its food 1.1 Water 1.2 Dry matter and its components 1.3 Analysis and composition of foods Summary Questions Further reading 2 Carbohydrates 2.1 Classification of carbohydrates 2.2 Monosaccharides 2.3 Monosaccharide derivatives 2.4 Oligosaccharides 2.5 Polysaccharides 2.6 Lignin Summary Questions Further reading 3 Lipids 3.1 Classification of lipids 3.2 Fats 3.3 Glycolipids 3.4 Phospholipids 3.5 Waxes 3.6 Steroids 3.7 Terpenes Summary Questions Further reading 4 Proteins, nucleic acids and other nitrogenous compounds 4.1 Proteins 4.2 Amino acids 4.3 Peptides 4.4 Structure of proteins 4.5 Properties of proteins 4.6 Classification of proteins 4.7 Nucleic acids 4.8 Other important nitrogenous compounds 4.9 Nitrates 4.10 Alkaloids Summary Questions Further reading 5 Vitamins 5.1 Introduction 5.2 Fat-soluble vitamins 5.3 The vitamin B complex 5.4 Vitamin C 5.5 Hypervitaminosis 5.6 Vitamins and gene expression Summary Questions Further reading 6 Minerals 6.1 Functions of minerals 6.2 Natural and supplementary sources of minerals 6.3 Acid-base balance 6.4 Major elements 6.5 Trace elements 6.6 Other elements Summary Questions Further reading Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS 7 Enzymes 7.1 Classification of enzymes 7.2 Nature of enzymes 7.3 Mechanism of enzyme action 7.4 Specific nature of enzymes 7.5 Factors affecting enzyme activity 7.6 Nomenclature of enzymes Summary Questions Further reading 8 Digestion 8.1 Digestion in monogastric mammals and fowl 8.2 Microbial digestion in ruminants and other herbivores 8.3 Alternative sites of microbial digestion 8.4 Nutrient digestion and the environment Summary Questions Further reading Historical reference 9 Metabolism 9.1 Energy metabolism 9.2 Protein synthesis 9.3 Fat synthesis 9.4 Carbohydrate synthesis 9.5 Control of metabolism Summary Questions Further reading Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY 10 Evaluation of feeds: digestibility 10.1 Measurement of digestibility 10.2 Validity of digestibility coefficients 10.3 Digestibility in different sections of the digestive tract 10.4 Factors affecting digestibility 10.5 Measurement of mineral availability Summary Questions Further reading 11 Evaluation of foods: energy content of foods and energy partition 11.1 Energy demand 11.2 Energy supply and partition 11.3 Animal calorimetry: methods of measuring heat production and energy retention 11.4 Utilisation of metabolisable energy Summary Questions Further reading 12 Evaluation of foods: systems for expressing energy supply and requirements 12.1 Energy systems and energy models 12.2 Energy systems for ruminants 12.3 Energy systems for pigs and poultry 12.4 Energy systems for horses 12.5 Energy systems for dogs and cats 12.6 Predicting the energy value of foods Summary Questions Further reading Historical references 13 Evaluation of foods: protein 13.1 Crude protein (CP) 13.2 Digestible crude protein (DCP) 13.3 Determination of endogenous nitrogen 13.4 Measures of protein quality for monogastric animals 13.5 Measures of food protein used in practice in the feeding of pigs and poultry 13.6 Measures of food protein used in practice in the feeding of horses 13.7 Measures of food protein quality for dogs and cats 13.8 Measures of protein quality for ruminant animals 13.9 The UK metabolisable protein system 13.10 The UK Feed into Milk (FiM) protein system for dairy cows Summary Questions Further reading Part 4 THE NUTRIENT REQUIREMENTS OF ANIMALS 14 Feeding standards for maintenance and growth 14.1 Nutrient requirements for maintenance 14.2 Nutrient requirements for growth 14.3 Nutrient requirements for wool production 14.4 Mineral and vitamin requirements for maintenance and growth 14.5 Nutritional control of growth Summary Questions Further reading Historical reference 15 Feeding standards for reproduction 15.1 Nutrition and the initiation of reproductive ability 15.2 Plane of nutrition, fertility and fecundity 15.3 Egg production in poultry 15.4 Nutrition and the growth of the foetus Summary Questions Further reading 16 Lactation 16.1 Sources of the milk constituents 16.2 Nutrient requirements of the lactating dairy cow 16.3 Nutrient requirements of the lactating ewe 16.4 Nutrient requirements of the lactating dairy goat 16.5 Nutrient requirements of the lactating sow 16.6 Nutrient requirements of the lactating mare 16.7 Nutrient requirements of the lactating dog and cat Summary Questions Further reading 17 Voluntary intake of food 17.1 Food intake in pigs and poultry 17.2 Food intake in ruminants 17.3 Food intake in horses 17.4 Food intake in dogs and cats 17.5 Prediction of food intake Summary Questions Further reading Part 5 THE NUTRITIONAL CHARACTERISTICS OF FOODS 18 Grass and forage crops 18.1 Pastures and grazing animals 18.2 Grasses 18.3 Legumes 18.4 Other forages Summary Questions Further reading 19 Silage 19.1 Silage, ensilage and silos 19.2 Role of plant enzymes in ensilage 19.3 Role of microorganisms in ensilage 19.4 Nutrient losses in ensilage 19.5 Classification of silages 19.6 Nutritive value of silages 19.7 Whole crop cereal and legume silages Summary Questions Further reading 20 Hay, artificially dried forages, straws and chaff 20.1 Hay 20.2 Artificially dried forages 20.3 Straws and related by-products Summary Questions Further reading 21 Roots, tubers and related by-products 21.1 Roots 21.2 Tubers Summary Questions Further reading 22 Cereal grains and cereal by-products 22.1 The nutrient composition of grains 22.2 Barley 22.3 Maize 22.4 Oats 22.5 Wheat 22.6 Other cereals 22.7 Cereal processing Summary Questions Further reading 23 Protein concentrates 23.1 Oilseed cakes and meals 23.2 Oilseed residues of minor importance 23.3 Leguminous seeds 23.4 Processed animal protein (PAP) 23.5 Milk products 23.6 Single-cell protein and microalgae 23.7 Insect protein 23.8 Synthetic amino acids 23.9 Non-protein nitrogen compounds as protein sources Summary Questions Further reading 24 Food additives 24.1 Antibiotics 24.2 Probiotics 24.3 Oligosaccharides 24.4 Enzymes 24.5 Organic acids 24.6 Spray-dried plasma 24.7 Modifiers of rumen fermentation 24.8 Plant extracts Summary Questions Further reading Part 6 ANIMAL PRODUCTS AND HUMAN NUTRITION 25 Animal nutrition and the consumers of animal products 25.1 Comparative nutrition 25.2 The contribution of animal products to human requirements 25.3 Objections to the use of animal products 25.4 Animal products: past, present and future Summary Questions Further reading Appendix 1: Solutions to numerical questions Appendix 2: Notes on tables Index Publisher's acknowledgements

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