Download Animal Nutrition by P. McDonald, R. a. Edwards, J. F. D. Greenhalgh, C. A. PDF

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 entire creation to the technology and perform of animal meals. Animal Nutrition is divided into six major sections overlaying: The elements of nutrients; The digestion and metabolism of nutrition; Quantifying the nutrient content material of meals: digestibility, strength and protein values; The nutrient specifications of animals; The dietary features of meals; and Animal items and human food. The Appendices offers accomplished tables at the composition of meals and feeding criteria for dairy and red meat farm animals, sheep, pigs and bird, and horses.

The textual content is supported through key experimental proof all through. Quantitative facets of the topic are truly defined and illustrated by means of labored examples. difficulties and strategies have now been additional to all chapters to help scholar studying.

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Sample text

On a positive note, the water-holding properties lead to beneficial effects on the behaviour of pregnant sows by increasing time spent eating and resting owing to increased gut fill and by reducing inappropriate behaviour, such as bar chewing. 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.

Thus, the fats 37 Chapter 3 Lipids of the feet and ears, which are inclined to be colder than the interior of the body, tend to be unsaturated. Ruminant milk fats are characterised by their high content of low-molecularweight fatty acids, these sometimes forming as much as 20 per cent of the total acids present. As a result they are softer than the depot fats of the respective animals but not as soft as fats of vegetable and marine origin, being semi-solid at ordinary temperatures. Milk fats of non-ruminants resemble the depot fat of the particular animal.

In general, plant and marine oils, especially those of fish, are more highly unsaturated than those of mammalian origin. This is because of the presence of varying amounts of linoleic and linolenic acids in addition to the monounsaturated oleic (cis9-octadecenoic) acid, which is quantitatively the major fatty acid in most natural fats. In addition, the fish oils have significant concentrations of highly unsaturated C20 and C22 acids. In mammalian depot fat, the proportion of the more unsaturated acids is lower and there is a higher proportion of high-molecular-weight saturated acids such as palmitic and stearic acids, with smaller but significant contributions from lauric (dodecanoic) and myristic (tetradecanoic) acids.

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