Haresign / Cole / Henrichsmeyer Recent Advances in Animal Nutrition

1. Auflage 2013
ISBN: 978-1-4831-0020-3
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 242 Seiten, Web PDF

Recent Advances in Animal Nutrition - 1987 focuses on the advancement of techniques, procedures, and processes in animal nutrition. The selection first discusses techniques for identifying the metabolizable energy (ME) content of poultry feeds and the impact of declaration of ME value of poultry feeds. Methods for determining the ME of feeds; formulation of products and declaration of energy; species and ages of birds; and analytical problems are considered. The book also discusses the effects of diarrhea and wet litter in meat poultry; the inclusion of phosphorus in the diet of laying hens; natural products for egg yolk pigmentation; and the addition of enzymes to enhance the utilization of pig and poultry diets. The text also examines the nutrition of goats and cattle; immunity, nutrition, and performance in animal production; and methods of identifying the amino acid requirement of pigs. The book highlights as well the reactions of consumers to meat quality. Consumption trends; changes in eating patterns, retailing, and consumer purchasing patterns; and fatness and eating quality are considered. The book is a good source of information for readers wanting to study animal nutrition.

Autoren/Hrsg.

Haresign, W.

Cole, D. J. A.

Henrichsmeyer, W.

Inhaltsverzeichnis

1;Front Cover;1
2;Recent Advances in Animal Nutrition—1987;4
3;Copyright Page;5
4;Table of Contents;8
5;Preface;6
6;Part I: Poultry Nutrition;10
6.1;CHAPTER 1. TECHNIQUES FOR DETERMINING THE METABOLIZABLE ENERGY (ME) CONTENT OF POULTRY FEEDS;12
6.1.1;Introduction;12
6.1.2;Methods for determining the ME of feeds and ingredients;13
6.1.3;Experimental methods and the EEC equation for ME;21
6.1.4;References;26
6.2;CHAPTER 2. THE IMPACT OF DECLARATION OF THE METABOLIZABLE ENERGY (ME) VALUE OF POULTRY FEEDS;28
6.2.1;The importance of the parameters of the EEC equation;29
6.2.2;Analytical problems;29
6.2.3;Formulation of products and declaration of energy;31
6.2.4;Problems of practical application;33
6.2.5;Species and age of bird;34
6.2.6;Enforcement;34
6.2.7;Cost of implementation;34
6.2.8;Conclusions;35
6.2.9;References;35
6.3;CHAPTER 3. PROBLEMS OF DIARRHOEA AND WET LITTER IN MEAT POULTRY;36
6.3.1;Normal faeces;36
6.3.2;Diarrhoea;37
6.3.3;Water;41
6.3.4;Environment;41
6.3.5;Hock scabs and breast burns;42
6.3.6;Processing;42
6.3.7;Farm;44
6.3.8;Conclusion;44
6.3.9;References;45
6.4;CHAPTER 4. DIETARY PHOSPHORUS FOR LAYING HENS;48
6.4.1;Analytical determination of phosphorus;49
6.4.2;Phosphorus content of feedingstuffs;50
6.4.3;Dietary phosphorus for layers;51
6.4.4;Dietary phosphorus requirements for layers;54
6.4.5;References;55
6.5;CHAPTER 5. NATURAL PRODUCTS FOR EGG YOLK PIGMENTATION;56
6.5.1;The mechanics of egg yolk pigmentation;57
6.5.2;The use of natural products for egg yolk pigmentation;60
6.5.3;Trial work investigating the use of extracted, 'natural' yolk pigmenters inthe feed of laying hens;66
6.5.4;Conclusions;75
6.5.5;Acknowledgements;77
6.5.6;References;77
7;Part II: General Nutrition;78
7.1;CHAPTER 6. SUPPLEMENTARY ENZYMES TO IMPROVE THE UTILIZATION OFPIG AND POULTRY DIETS;80
7.1.1;Introduction;80
7.1.2;Enzymatic destruction of antinutritional factors;81
7.1.3;Augmentation of host digestive enzymes;83
7.1.4;Saccharification of non-starch polysaccharides;84
7.1.5;Methylation analysis of plant cell walls;88
7.1.6;Design of enzyme formulations;88
7.1.7;Constraints to cell wall degradation and saccharification;91
7.1.8;Conclusions;95
7.1.9;Acknowledgements;96
7.1.10;References;96
7.2;CHAPTER 7. THE NUTRITION OF GOATS;100
7.2.1;Introduction;100
7.2.2;Goats compared with other ruminants;101
7.2.3;Nutrient requirements;103
7.2.4;Feeding strategies;107
7.2.5;Practical aspects of meeting nutrient requirements;110
7.2.6;Conclusions;113
7.2.7;References;113
7.3;CHAPTER 8. IMMUNITY, NUTRITION AND PERFORMANCE IN ANIMAL PRODUCTION;116
7.3.1;Historical perspective;116
7.3.2;Diversity of responses in the gut;117
7.3.3;Immune defence mechanisms for the gut;117
7.3.4;Immune destructive mechanisms in the gut;119
7.3.5;Immunoregulatory mechanisms of the gut;120
7.3.6;Feed strategies for health and performance;122
7.3.7;References;124
7.4;CHAPTER 9. METHODS OF DETERMINING THE AMINO ACID REQUIREMENTS OF PIGS;126
7.4.1;Free amino acid diets for young piglets;126
7.4.2;Amino acid oxidation and dietary protein adequacy;128
7.4.3;Histidine requirement of the young piglet;129
7.4.4;Comparison of protein and amino acid requirement estimates;131
7.4.5;Proline and arginine requirements of the young piglet;133
7.4.6;Tryptophan requirement of growing boars;133
7.4.7;Conclusions;133
7.4.8;References;134
7.5;CHAPTER 10. CONSUMER ATTITUDES TO MEAT QUALITY;136
7.5.1;Consumption trends;136
7.5.2;Changes in retailing and consumer purchasing patterns;138
7.5.3;Changes in eating patterns;138
7.5.4;Ethical views on animal welfare and resource use, and the naturalnessof food;139
7.5.5;'Natural' meat;139
7.5.6;Concern about the relationship between diet and health;140
7.5.7;Fatness and eating quality;141
7.5.8;Overleanness in pig carcasses?;142
7.5.9;Beef eating quality;144
7.5.10;Quality assurance schemes;146
7.5.11;General conclusions;147
7.5.12;References;147
8;Part III: Ruminant Nutrition;150
8.1;CHAPTER 11. NUTRIENT REQUIREMENTS OF INTENSIVELY REARED BEEF CATTLE;152
8.1.1;Introduction;152
8.1.2;Evaluation of nutritional systems;153
8.1.3;Feed intake responses;155
8.1.4;Liveweight gain responses;160
8.1.5;Improvement of prediction;165
8.1.6;The protein nutrition of intensively fed cattle — a revised approach;171
8.1.7;References;175
8.2;CHAPTER 12. MEETING THE NUTRIENT REQUIREMENTS OF BEEF CATTLE INFORAGE BASED SYSTEMS OF PRODUCTION;182
8.2.1;Voluntary consumption of conserved forages;182
8.2.2;Voluntary consumption of pasture;184
8.2.3;Forage protein utilization;186
8.2.4;Energy supplementation;191
8.2.5;Conclusion;192
8.2.6;References;192
8.3; CHAPTER 13. ENERGY AND PROTEIN REQUIREMENTS OF THE EWE;196
8.3.1;Introduction;196
8.3.2;Acknowledgement;211
8.3.3;References;211
8.4;CHAPTER 14. FACTORS AFFECTING SUBSTITUTION RATES IN DAIRY COWS ONSILAGE BASED RATIONS;214
8.4.1;Introduction;214
8.4.2;Dietary factors;215
8.4.3;Animal factors;220
8.4.4;Prediction of substitution rate;221
8.4.5;Conclusions;224
8.4.6;Acknowledgements;225
8.4.7;References;225
9;LIST OF PARTICIPANTS;228
10;INDEX;238