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

ISBN-10: 1408204231

ISBN-13: 9781408204238

The newest variation of this vintage textual content has been reorganised to supply a transparent and entire advent to the technological know-how and perform of animal meals. Animal Nutrition is divided into six major sections overlaying: The parts of foodstuff; The digestion and metabolism of foodstuff; 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 nutrients. The Appendices presents finished tables at the composition of meals and feeding criteria for dairy and red meat livestock, sheep, pigs and fowl, and horses.

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

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Animal Nutrition

The newest variation of this vintage textual content has been reorganised to supply a transparent and finished advent to the technological know-how and perform of animal meals. Animal foodstuff 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, power and protein values; The nutrient specifications of animals; The dietary features of meals; and Animal items and human nutrients.

Additional resources for Animal Nutrition

Sample text

The main carbohydrates occurring in foods include the monosaccharides glucose, fructose, arabinose, xylose and ribose; the disaccharides sucrose and maltose; and the polysaccharides starch, hemicellulose and cellulose. The disaccharide lactose occurs in milk. 7. Lignin, although not itself a carbohydrate, is associated with carbohydrates in plant cell walls. ) 1982–85 The Polysaccharides,Vols 1–3, New York, Academic Press. Binkley R W 1988 Modern Carbohydrate Chemistry, New York, Marcel Dekker.

17 Chapter 2 Carbohydrates monosaccharides and derived products. The molecular weight of polysaccharides varies from as little as about 8000 in some plant fructans to as high as 100 million in the amylopectin component of starch. Hydrolysis of these polymers to their constituent sugars can be effected by the action of either specific enzymes or acids. The complex carbohydrates are an ill-defined group of compounds that contain carbohydrates in combination with non-carbohydrate molecules. They include the glycolipids and glycoproteins.

Triacylglycerols differ in type according to the nature and position of the fatty acid residues. R3 Mixed triacylglycerol R1, R2 and R3 represent the chains of different fatty acids. Naturally occurring fats and oils are mixtures of such mixed triacylglycerols. Soya bean oil has been estimated to contain about 79 per cent of mixed triacylglycerols compared with about 21 per cent of the simple type. Comparable figures for linseed oil are 75 and 25 per cent, respectively. Triacylglycerols with residues of one fatty acid only do occur naturally; laurel oil, for example, contains about 31 per cent of the triacylglycerol of lauric acid.

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Animal Nutrition by P. McDonald, R. a. Edwards, J. F. D. Greenhalgh, C. A. Morgan, L. A. Sinclair


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