Feed science
Author(s)
Bibliographic Information
Feed science
（World animal science, B . Disciplinary approach ; 4）
Elsevier Science Publishers , Distributors for the U.S. and Canada, Elsevier Science Pub. Co., 1988
Available at 25 libraries
Note
Includes bibliographical references and index
Description and Table of Contents
Description
Up-to-date reviews on all aspects of feed science, from protein evaluation to food processing and methods of improving feed value are contained in this book. The volume has been compiled by leading scientists in the field of feed science in animal production. An interesting historical account of feed science and feed evaluation starting with the use of hay equivalents to the more recent calorimetry assessment of metabolizable energy is given, together with pointers for the way forward. Different aspects of feed science, from plant chemistry to feed evaluation, both for ruminant and non-ruminant animals are discussed including new systems of protein and energy evaluation. Considerable attention is given to the effects of feed processing and feed preservation as it affects nutritive value and physiology of digestion in animals. Aspects of fat digestion, and the latest knowledge on the dynamics of forage digestion in ruminants are discussed. The effect on nutritive value when different feeds are combined for ruminants is examined along with recent methods for improving the nutritive value of roughage. Methods of using agroindustrial waste and by-products in feeding are also included.
Table of Contents
- 1. Feed evaluation systems: historical background (W.P. Flatt). Terminology used to express energy values. Early references to feeding animals. Hay equivalent system. Digestible nutrients systems. Net energy systems. Recent feed evaluation system proposals. Prediction of feed values using analytical methods. 2. Structure and chemistry (J.S.D. Bacon). Finding and naming suitable food. Structure of foodstuffs. Chemistry. Response to various treatments. Structure, chemistry and the processes of digestion. 3. Feed evaluation - energy (P.C. Thomas). Animal thermodynamics. Evaluation of feeds in caloric terms. Current developments in feed evaluation. 4. Methods of protein evaluation for non-ruminants (M.F. Fuller). Integrative methods of protein evaluation. Additive methods. 5. Protein Evaluation in Ruminants (E.R. Orskov, E.L. Miller). Old methods of estimating need based on biological value. Information required to adequately assess protein supply and protein need of ruminants. Towards new systems of protein evaluation. Future improvements to systems of protein evaluation. 6. Feeding value of cereals and concentrates (T.L.J. Lawrence). Chemical composition of concentrates. Digestion in the monogastric and ruminant animal
- considerations relative to protein and energy utilization. The utilization of the energy and protein in concentrates by the monogastric and ruminant animal. 7. Processing and preservation of cereals and protein concentrates (R.M. Tait, R.M. Beames). Introduction to storage and processing. Methods of grain storage. Methods of processing cereal grains. Effects of storage and processing on physical and chemical properties of cereal grains. Effect of processing cereal grains. Effects of processing cereal grains for pigs. Methods of processing protein concentrates. Utilization of protein concentrates. 8. Dietary-digestive interactions determining the feeding value of forages and roughages (W.C. Ellis et al.). Terminology. Glossary. Digestion of forage. Digestive systems. Flow of digesta and composition of digested nutrients. Regulation of intake. Individual animal differences. Summary and research priorities. 9. The preservation of forages (R.J. Wilkins). Preservation by drying. Preservation by ensiling. Effects of conservation on feeding value. Selection of conservation methods. Research requirements. 10. Improvements of poor quality forages and roughages (F. Sundstol). Historical. Methods for treatment of low quality forages and roughages. The effect of the processing on the structure and the chemistry of the material. How and to what extent is the utilization by the animal. Non-protein nitrogen supplementation. 11. Associative effects of feeds (F.L. Mould). Negative associative effects. Practical aspects of associative effects. 12. The feeding value of fats (D.L. Palmquist). Lipid content and composition of feedstuffs. Digestion and utilization of fats. Effects of fats on product composition. Formulating practical diets.
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