Seventh Edition P. McDonald R. A. Edwards J. F. D ...

1 Animal Nutrition Seventh Edition Seventh Edition Seventh Edition Animal Nutrition Animal Nutrition P. McDonald R. A. Edwards J. F. D. Greenhalgh C. A. Morgan L. A. Sinclair R. G. Wilkinson P. McDonald Animal Nutrition is a core text for undergraduates in Animal Science, Veterinary Science, Agriculture, Biology and Biochemistry studying this subject. It also provides a standard reference text for agricultural R. A. Edwards advisers, animal nutritionists and manufacturers of animal feeds. J. F. D. Greenhalgh C. A. Morgan The latest Edition of this classic text continues to provide a clear and comprehensive introduction to the science and practice of animal nutrition.

2 The text is supported by key experimental evidence throughout. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. Chapters that deal with the calculation of requirements include problems and solutions to aid student learning. Other chapters include essay-type questions that students can use as a guide to revision. L. A. Sinclair R. G. Wilkinson The new Edition of Animal Nutrition has been completely updated and has been reorganised to present the subject in six sections: the components of foods carbohydrates, lipids, proteins, vitamins and minerals the digestion and metabolism of nutrients how animals obtain and utilise nutrients from foods quantifying the nutrients supplied by foods digestibility.

3 Energy and protein values the nutrient requirements of animals maintenance and production Morgan Sinclair Wilkinson McDonald Edwards Greenhalgh a description of the foods commonly given to animals their nutrient content and factors affecting their use the contribution of animal products to human nutrition including effects on health and the environment The Appendix provides comprehensive tables on the composition of foods and the latest feeding standards for dairy and beef cattle, sheep, pigs and poultry, and horses. P McDonald was formerly Head of the Department of Agricultural Biochemistry at the Edinburgh School of Agriculture. R A Edwards was formerly Head of the Department of Animal Nutrition at the Edinburgh School of Agriculture.

4 J F D Greenhalgh is Emeritus Professor of Animal Production and Health at the University of Aberdeen. C A Morgan is an animal nutritionist at the Scottish Agricultural College, Edinburgh. L A Sinclair is Professor of Animal Science at Harper Adams University College. R G Wilkinson is Principal Lecturer in Ruminant Nutrition at Harper Adams University College Front cover image: Getty Images 1 20/12/2010 15:00. ANIMAL NUTRITION. We work with leading authors to develop the strongest educational materials in biology, bringing cutting-edge thinking and best learning practice to a global market. Under a range of well-known imprints, including Prentice Hall, we craft high-quality print and electronic publications which help readers to understand and apply their content, whether studying or at work.

5 To find out more about the complete range of our publishing, please visit us on the World Wide Web at: ANIMAL NUTRITION. Seventh Edition . P McDonald Formerly Reader in Agricultural Biochemistry, University of Edinburgh, and Head of the Department of Agricultural Biochemistry, Edinburgh School of Agriculture R A Edwards Formerly Head of the Department of Animal Nutrition, Edinburgh School of Agriculture J F D Greenhalgh Emeritus Professor of Animal Production and Health, University of Aberdeen C A Morgan Scottish Agricultural College L A Sinclair Harper Adams University College R G Wilkinson Harper Adams University College Contents Preface to the Seventh Edition xi Acknowledgements xii Part 1.

6 THE COMPONENTS OF FOODS 1. 1 The animal and its food 3. Water 4. Dry matter and its components 5. Analysis and characterisation of foods 5. Summary 14. Further reading 15. 2 Carbohydrates 16. Classification of carbohydrates 16. Monosaccharides 18. Monosaccharide derivatives 20. Oligosaccharides 23. Polysaccharides 26. Lignin 30. Summary 30. Further reading 31. 3 Lipids 32. Classification of lipids 32. Fats 33. Glycolipids 43. Phospholipids 44. Waxes 46. Steroids 47. Terpenes 50. Summary 51. Questions 51. Further reading 52. 4 Proteins, nucleic acids and other nitrogenous compounds 53. Proteins 53. Amino acids 53. Peptides 59. Structure of proteins 60. Properties of proteins 61.

7 Classification of proteins 61. Nucleic acids 63. v Contents Other nitrogenous compounds 66. Nitrates 67. Alkaloids 68. Summary 68. Further reading 69. 5 Vitamins 70. Introduction 70. Fat-soluble vitamins 74. The vitamin B complex 87. Vitamin C 99. Hypervitaminosis 100. Summary 101. Further reading 102. 6 Minerals 103. Functions of minerals 103. Natural and supplementary sources of minerals 107. Acid base balance 110. Major elements 112. Trace elements 121. Other elements 135. Summary 136. Further reading 136. Part 2. THE DIGESTION AND METABOLISM OF NUTRIENTS 139. 7 Enzymes 141. Classification of enzymes 142. Nature of enzymes 144. Mechanism of enzyme action 146.

8 Specific nature of enzymes 148. Factors affecting enzyme activity 150. Nomenclature of enzymes 154. Summary 155. Further reading 155. 8 Digestion 156. Digestion in monogastric mammals 156. Microbial digestion in ruminants and other herbivores 171. Alternative sites of microbial digestion 186. Nutrient digestion and the environment 188. Summary 189. Further reading 191. Historical reference 191. 9 Metabolism 192. Energy metabolism 194. Protein synthesis 213. vi Contents Fat synthesis 219. Carbohydrate synthesis 226. Control of metabolism 232. Summary 233. Further reading 234. Part 3. QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN VALUES 235.

9 10 Evaluation of foods: digestibility 237. Measurement of digestibility 238. Validity of digestibility coefficients 243. Digestibility in different sections of the digestive tract 244. Factors affecting digestibility 247. Measurement of mineral availability 251. Summary 252. Questions 252. Further reading 253. 11 Evaluation of foods: energy content of foods and energy partition within the animal 254. Demand for energy 254. Supply of energy 255. Animal calorimetry: methods for measuring heat production and energy retention 262. Utilisation of metabolisable energy 270. Summary 278. Questions 279. Further reading 280. 12 Evaluation of foods: systems for expressing the energy value of foods 281.

10 Energy systems and energy models 282. Energy systems for ruminants 283. Energy systems for pigs and poultry 295. Energy systems for horses 297. Predicting the energy value of foods 298. Summary 300. Questions 301. Further reading 301. Historical references 302. 13 Evaluation of foods: protein 303. Crude protein 303. Digestible crude protein 305. Determination of endogenous nitrogen 306. Measures of protein quality for monogastric animals 308. Measures of food protein used in practice in the feeding of pigs and poultry 315. vii Contents Measures of food protein used in practice in the feeding of horses 317. Measures of protein quality for ruminant animals 318.