Veterinary nutrition Books

Book SynopsisDairy goats have long been considered an important source of income for rural populations, providing the opportunity for profitable and sustainable diversity for small farms. Their importance is also increasing in intensive feeding systems and in large farms. They are highly adaptable due to their unique feeding habits and have become popular livestock animals in a range of environments, from temperate grasslands to subtropical, semi-arid and mountainous areas. Moreover, goat milk products are finding a growing acceptance in the world market and research has increased in feeding strategies for improved productivity and quality. Examining all aspects of dairy goat feeding and nutrition, this book represents a long awaited review of recent scientific research and updated techniques. Chapters discuss aspects such as the modelling and production of goat's milk as well as the estimation of nutrient requirements and food intake of goats.Table of Contents1: Nutrition and Quality of Goat Milk 2: Mathematical Modelling of Goat Lactation Curves 3: Lipids of Goats Milk: Origin, Composition and Main Sources of Variation 4: Protein Components of Goat Milk 5: Aromatic and Nutritonal Quality of Goat Milk 6: Energy and Protein Requirements of Goats 7: Feed Intake 8: Feeding Behaviour and Intake of Goats Browsing on Mediterranean Shrublands 9: Grazing Management of Dairy Goats on Mediterranean Herbaceous Pastures 10: Feeding Management of Dairy Goats in Intensive Systems 11: Goat Nutrition for Fibre Production 12: Metabolic and Nutritional diseases

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Book SynopsisOrganic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients. This new edition also covers: - Managing a recurrent shortage of organic feed ingredients, due to increased GM feed crop cultivation worldwide - Current findings on appropriate breeds and grazing systems for forage-based organic production - Diet-related health issues in organic herds and the effects of organic production on meat and milk quality. Required reading for animal science researchers, advisory personnel that service the organic milk and beef industries and students interested in organic milk and meat production, this book is also a useful resource for organic farming associations, veterinarians, and feed and food industry personnel.Table of Contents1: Introduction and Background 2: Aims and Principles of Organic Cattle Production 3: Elements of Cattle Nutrition 4: Ingredients for Organic Diets 5: Breeds for Organic Production 6: Integrating Feeding Programmes into Organic Production Systems 7: Conclusions and Recommendations for the Future

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Book SynopsisOrganic poultry production has increased significantly in recent years to keep up with increasing consumer demand for organic eggs and meat. There are many guidelines and restrictions on what should go into the feed of organically-farmed poultry, from which difficulties arise when trying to ensure a well-balanced nutritious diet without the use of any unapproved supplements. This, the second edition of Robert Blair's classic and bestselling book on the nutrition and feeding of organic poultry, presents advice for organic producers, and the agencies and organizations serving them. It covers: - Selecting suitable ingredients. - Preparing appropriate feed mixtures and integrating them into organic poultry production systems. - International standards for organic feeding. - Breeds that are most suitable for organic farming. - Examples of diets formulated to organic standards. Completely updated and revised to address how to formulate organic diets in situations where there is a declining supply of organic feed, this new edition also includes up-to-date information on the nutritional requirements of poultry and feed-related disease incidence in organic flocks. Also including the feasibility of utilizing novel feed, such as insect meal, and their acceptability by consumers of organic meat products, this book forms a comprehensive reference for students, organic farmers, veterinarians and researchers.Table of Contents1: Introduction and Background 2: Aims and Principles of Organic Poultry Production 3: Elements of Poultry Nutrition 4: Approved Ingredients for Organic Diets 5: Diets for Organic Poultry Production 6: Choosing the Right Breed and Strain 7: Integrating Feeding Programmes into Organic Production Systems 8: Conclusions and Recommendations for the Future

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Book SynopsisProper formulation of diets for horses depends on adequate knowledge of their nutrient requirements. This book covers information on the composition of feeds, feed additives, and other compounds routinely fed to horses. It also contains information on several nutritional and metabolic diseases that horses often have.Table of Contents1 Front Matter; 2 Summary; 3 1 Energy; 4 2 Carbohydrates; 5 3 Fats and Fatty Acids; 6 4 Proteins and Amino Acids; 7 5 Minerals; 8 6 Vitamins; 9 7 Water and Water Quality; 10 8 Feeds and Feed Processing; 11 9 Feed Additives; 12 10 Feed Analysis; 13 11 Feeding Behavior and General Considerations for Feeding Management; 14 12 Unique Aspects of Equine Nutrition; 15 13 Donkeys and Other Equids; 16 14 Ration Formulation and Evaluation; 17 15 Computer Model to Estimate Requirements; 18 16 Nutrient Requirements, Feedstuff Composition, and Other Tables; 19 Appendix A: Committee Statement of Task; 20 Appendix B: Abbreviations and Acronyms; 21 Appendix C: Committee Member Biographies; 22 Appendix D: Board on Agriculture and Natural Resources Publications; 23 Index

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Book SynopsisProvides an evaluation of the scientific literature on the nutrient requirements of small ruminants in all stages of life. This book addresses the effects of the environment, feed additives, and metabolism modifiers on nutrient requirements. It is suitable for animal nutritionists, veterinarians, and other scientists.Table of Contents1 Front Matter; 2 Summary

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Book SynopsisGrowing numbers of pet owners are giving their pets dietary supplements in hopes of supporting their health. This book examines issues in determining safety of animal dietary supplements in general, and the safety of three animal dietary supplements; lutein, evening primrose oil, and garlic, in particular.

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Book SynopsisThis book is an officially authorised advisory manual that implements the recommendations on the energy and protein requirements of cattle, sheep and goats made by the AFRC Technical Committee on Responses to Nutrients (TCORN) since its establishment in 1982. TCORN has produced a series of numbered reports including No. 5 in 1990 on Nutrient Requirements on Ruminant Animals: Energy' and in 1992, No. 9 Nutrient Requirements of Ruminant Animals: Protein'. The former recommended, with only minor modifications, the adoption of the AFRC's 1980 Technical Review's full recommendations on energy requirements of ruminants, while the latter recommended the adoption of a protein system based on Metabolisable Protein as the unit. Opportunity has been taken to include material from TCORN Report No. 8, 1991 on the Voluntary Intake of Silage by Cattle' and from an unpublished TCORN Report on the Nutrition of Goats'. The current volume presents these recommendations in a practical form designed for usTable of Contents1: Principles and concepts 2: Requirements for metabolisable energy 3: Requirements for metabolisable protein 4: Feed evaluation and diet formulation 5: Dairy cattle 6: Beef cattle 7: Sheep 8: Goats 9: References and Feed Composition Tables

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Book SynopsisPoultry are farmed and are important sources of protein throughout the world. All students of agriculture are likely to be required to study poultry science to at least an introductory level. However, hitherto there has been no suitable textbook serving the needs of students taking a general introductory course in poultry science. This book aims to fill this gap. It explains the science underlying the productive processes of growth, reproduction and incubation. The applications of nutrition and breeding techniques are described. The book covers all the commercially important poultry species, including turkeys, quail, guinea fowls, ducks and geese, but the main emphasis is on the domestic fowl. The overall purpose is to provide the student with an understanding of the characteristics and physiological responses of domesticated poultry, with particular reference to production. The emphasis is on modelling responses rather than on biochemical and hormonal processes. The author stresses baTable of Contents1: Domesticated Poultry: A Description 2: Taxonomy 3: Domestication and Improvement of Poultry 4: The Poultry Population and Its Distribution 5: Further reading 6: The Products 7: Poultry Carcasses 8: Eggs 9: Further Reading 10: Growth 11: The Physiology of Growth 12: Models of Growth 13: Further Reading 14: Female Reproduction 15: The Reproductive Tract 16: Egg Laying Patterns 17: Egg Production Characteristics 18: Prediction of Egg Production Characteristics 19: Factors That Stop Egg Laying 20: Lighting Programmes 21: Further Reading 22: Male Reproduction 23: The Male Reproductive Tract 24: Semen 25: Artificial Insemination 26: Further Reading 27: Incubation 28: Development of the Embryo 29: Handling and Storage of Hatching Eggs 30: Physical Conditions Necessary for Incubation 31: Commercial Incubation Methods 32: Further Reading 33: Poultry Breeding and Genetic Improvement 34: Commercial Methods of Poultry Breeding 35: Monogenic Traits 36: Use of Molecular Techniques 37: Further reading 38: Nutrition and Feeding 39: The Digestive Tract 40: Nutrient Allowances 41: Practical Feed Formulation 42: Further Reading 43: Housing and Welfare 44: Housing and Environmental Control 45: Welfare 46: Further Reading

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Book SynopsisThis report is a comprehensive review of published information on the body composition and digestive physiology of temperate zone goats, the composition of their products, meat, milk and fibre, their voluntary feed intake, and their associated energy, protein, mineral and vitamin requirements. The systematic approach is similar to that of earlier reviews of ruminant nutrient requirements published by the Agricultural Research Council in 1980 and 1984, which are factorial in nature. In particular the energy and protein requirements are expressed in terms of Metabolisable Energy (ARC 1980, AFRC 1990) and Metabolisable Protein (AFRC1992), using the models for cattle and sheep as appropriate. The requirements for calcium and phosphorus have been calculated utilising the factors specified in a separate AFRC report published in 1991. The report also identifies areas where there is a lack of research data specific to goats, recourse having to be made to published data for sheep (particularly Table of Contents1: Introduction 2: The goat industry 3: Goat products 4: The need for information on the nutrition of the goat 5: Composition of Products 6: Body and carcase 7: Milk 8: Fibre 9: Digestive Physiology 10: Digestibility 11: Rumen ammonia and rate of digestion 12: Rate of passage and rumen volume 13: Conclusions 14: Feed Intake 15: Introduction 16: Feeding behaviour 17: Grazing 18: Species comparisons : stall-feeding, minimum selection 19: Published estimates of feed intake by goats 20: Seasonal effects 21: Water intake 22: Conclusions and recommendations 23: Energy 24: Efficiencies of utilization of metabolisable energy 25: Feeding level corrections for ME intake 26: Requirements for maintenance 27: Requirements for activity 28: Requirements for growth 29: Requirements for pregnancy 30: Requirements for lactation and associated live-weight changes 31: Requirements for gains in body energy in lactating goats 32: Protein 33: Energy supply for microbial synthesis in the rumen 34: Feed nitrogen degradability 35: Apparent efficiency of conversion of degradable dietary nitrogen into microbial nitrogen 36: Microbial nitrogen yield in the rumen 37: Proportion of microbial crude protein (MCP) present as microbial true protein (MTP) 38: Absorbability of amino acids (AA) in the small intestine 39: Digestibility of undegraded feed protein 40: Efficiency of utilisation of absorbed amino acid nitrogen by ruminants 41: Requirements for maintenance 42: Requirements for lactation 43: Requirements for growth 44: Requirements for fibre 45: Requirements for pregnancy 46: Requirements for live-weight change in lactating goats 47: Minerals and Vitamins 48: Mineral composition of body tissues, milk and fibre 49: Calcium and phosphorus 50: Magnesium 51: Sodium, potassium and chloride 52: Copper 53: Requirements for other trace elements 54: Requirements for vitamins 55: Production 56: Rearing kids to weaning 57: Nutrition of the dairy goat 58: Nutrition of fibre goats

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Book SynopsisTheir natural beauty, exceptional variety and unique biology make birds (Aves) one of the most fascinating groups of animals. They are also of great importance to humans as food and as experimental subjects that have catalysed significant advances in many areas of biological research. Central to our ability to maintain and develop these resources is a thorough understanding of avian nutrition. This book presents, uniquely, all aspects of our current knowledge, drawn from such diverse disciplines as physiological ecology, poultry production, zoo biology and biomedical science. The physical and biochemical processes of digestion, the metabolic functions of nutrients and the diversity of evolutionary adaptations required to accommodate very different foodstuffs are examined in depth. Emphasis is placed on the quantitative nature of nutrition and the practical consequences for the dietary requirements of captive and wild avian populations throughout their life cycle. This book is key readiTable of Contents1: Preface 2: Dietary Patterns 3: Anatomy and Physiology of the Digestive System 4: Digestion of Food 5: Nutritional Strategies and Adaptations 6: Nutrient Requirements 7: Amino Acids 8: Lipids 9: Carbohydrates 10: Energy 11: Essential Minerals 12: Nutrition and Metabolism of Vitamins 13: Appendix 14: Index

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Book SynopsisCurrent pressures to maximise the use of forages in ruminant diets have renewed interest in fast, inexpensive methods for the estimation of their nutritional value. As a result, a wide variety of biological and physiochemical procedures have recently been investigated for this purpose.This book is the single definitive reference volume on the current status of research in this areaCovers all forages eaten by ruminant animalsTable of ContentsSECTION 1: THE IMPORTANCE OF FORAGE EVALUATION FOR HUMANS AND ANIMALS 1: Forages and their role in animal systems, R J Wilkins, Institute of Grassland and Environmental Research, UK 2: Forage evaluation for efficient ruminant livestock production, D E Beever and FL Mould, CEDAR (Centre for Dairy Research), The University of Reading, UK 3: Intake of forages, D L Romney and M Gill, Natural Resources International Ltd, Kent, UK SECTION 2: ESTIMATING THE ENERGY VALUE OF FORAGES 4: Prediction of energy supply in ruminants, with emphasis on forages, S López, University of Leon, Spain, J Dijkstra, Wageningen Agricultural University, The Netherlands & J France, The University of Reading, UK 5: Forage evaluation using measurements of energy metabolism, C K Reynolds, The University of Reading, UK 6: The measurement of forage digestibility in vivo, C Rymer, ADAS Feed Evaluation and Nutritional Sciences, Stratford upon Avon, UK 7: Faeces as a source of microbial enzymes for estimating digestibility, H M Omed, D Lovett and R F E Axford, University of Wales, Bangor, UK 8: Enzyme techniques for estimating digestibility, D I H Jones and M K Theodorou, Institute of Grassland and Environmental Research, Aberystwyth, UK 9: The in situ technique for the estimation of forage degradability in the ruminants, E R Ørskov, Rowett Research Institute, Aberdeen, UK 10: Cumulative gas production techniques for forage evaluation, B A Williams, Wageningen Agricultural University, The Netherlands SECTION 3: ESTIMATING THE PROTEIN VALUE OF FORAGES 11: Animal based techniques for the estimation of protein value of forages, S Tamminga, Wageningen Institute of Animal Sciences, The Netherlands and X B Chen, Rowett Research Institute, Aberdeen, UK 12: In situ techniques for the estimation of protein degradability and post rumen availability, T Hvelplund and M R Weisbjerg, Danish Institute of Agricultural Sciences, Denmark 13: Enzymatic and microbial cell preparation techniques for predicting rumen degradation and post ruminal availability of protein, S Calsamiglia, Universitat Autonòma de Barcelona, Spain, M D Stern and A Bach, University of Minnesota, USA SECTION 4: PHYSICOCHEMICAL APPROACHES 14: Characterization of forages by chemical analysis, D J R Cherney, Cornell University, USA 15: Near-infrared (NIR) spectroscopy: an alternative approach for the estimation of forage quality and voluntary intake, ER Deaville, ADAS Feed Evaluation & Nutritional Sciences, UK, PC Flinn, Agriculture Victoria, Pastoral & Veterinary Institute, Australia 16: NMR and other physico-chemical techniques for forage assessment, D S Himmelsbach, Agricultural Research Service, USA SECTION 5: MINERALS, VITAMINS, ANTINUTRITIVE AND OTHER FACTORS 17: Trace mineral status of forages, A MacPherson, Scottish Agricultural College, Ayr, UK 18: Major minerals in forages, L R McDowell, University of Florida, USA and G Valle, Departmento de Producción Animal, CURLA, Honduras 19: Vitamins in forages, N Ballet, J C Robert and PEV Williams, Rhône-Poulenc Animal Nutrition, France 20: Secondary plant compounds and forage evaluation, J D Reed et al., University of Wisconsin-Madison, USA SECTION 6: GENERAL CONCLUSION AND DISCUSSION 21: Current procedures, future requirements and the need for standardization, D I Givens, ADAS Feed Evaluation and Nutritional Sciences, UK, E Owen, The University of Reading, UK and A T Adesogan, University of Wales, Aberystwyth, UK

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Book SynopsisWritten by leading researchers from the USA, Canada and Europe, this is an essential reference tool for researchers and advanced students in animal nutrition. Farm livestock have evolved digestive systems that are capable of digesting fibrous materials and by-products unsuited for man. Throughout the world, production from farm livestock is concerned with providing food and clothing of animal origin for man. Animal production science underpins this goal and provides the scientific basis for livestock management practices. Feed evaluation concerns the use of methods to describe animal feedstuffs with respect to their ability to sustain different types and levels of animal performance. The main themes of the book are methods of feed evaluation, current feeding systems, and mechanistic mathematical modelling. No other title brings together methods, systems and models under one cover.Table of Contents1: Feed Evaluation for Animal Production, J France, MK Theodorou, RS Lowman and DE Beever 2: Feed Characterisation, A Chesson 3: Intake, Passage and Digestibility, DP Poppi, J France and SR McLennan 4: In Vitro and In Situ Methods for Estimating Digestibility with Reference to Protein Degradability, GA Broderick and RC Cochran 5: Measurement of Energy Metabolism, C K Reynolds 6: Feeding Systems for Dairy Cows, S Tamminga and G Hof 7: Feeding Systems for Beef Cattle, JG Buchanan-Smith and DG Fox 8: Feeding Systems for Sheep, LA Sinclair and RG Wilkinson 9: Feeding Systems for Pigs, LI Chiba 10: Feeding Systems for Poultry, S Leeson and JD Summers 11: Feeding Systems for Horses, D Cuddeford 12: Prediction of Response to Nutrients by Ruminants Through Mathematical Modelling and Improved Feed Characterization, DE Beever, J France and G Alderman 13: Analyses of Modelling Whole Rumen Function, J Dijkstra and A Bannink 14: Modelling the Lactating Dairy Cow, RL Baldwin and KC Donovan 15: Modelling Growth and Wool Production in Ruminants, WJ Gerrits and J Dijkstra 16: Modelling Growth and Lactation in Pigs, JL Black 17: Modelling the Utilization of Dietary Energy and Amino Acids by Poultry, MG MacLeod 18: Modelling Growth in Fish, Y Cui and S Xie 19: The Nutrition of Companion Animals, AC Longland, MK Theodorou and IH Burger 20: Index

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Book SynopsisGood nutrition is fundamental to the success and sustainability of the aquaculture industry in terms of economics, fish health, high quality product production and minimizing environmental pollution. This book provides a unique, complete coverage of current information on nutrient requirements, feed formulations and feeding practices of commercially important aquaculture species cultured around the world. Each chapter contains detailed feeding information on specific species and is written by an expert nutritionist on that species. The book is of interest to those working professionally in the industry, graduate level students and researchers.Table of Contents1: Introduction to Fish Nutrition, C D Webster and C Lim 2: Marine Fish 3: European seabass, Dicentrachus labrax, S J Kaushik 4: Asian seabass, Lates calcarifer, M Boonyaratpalin and K Williams 5: Red sea bream, Pagrus major, S Koshio 6: Gilthead seabream, Sparus aurata, W Koven 7: Atlantic salmon, Salmo salar, T Storebakken 8: Atlantic halibut, Hippoglossus hippoglossus, B Grisdale-Helland and S J Helland 9: Japanese flounder, Paralichthys olivaceus, K Kikuchi and T Takeuchi 10: North American flounders, H V Daniels and M L Gallagher 11: Yellowtail, Seriola quinqueradiata, T Masumoto 12: Red drum, Sciaenops ocellatus, D M Gatlin, III 13: Southern bluefin tuna, Thunnus maccoyii, B Glencross, C Carter, J Gunn, R van Barneveld, K Rough and S Clarke 14: Milkfish, Chanos chanos, C Lim, I G Borlongan and F P Pascual 15: Rainbow trout, Oncorhynchus mykiss, R W Hardy 16: Arctic char, Salvelinus alpinus, T A Dick and X Yang 17: Percids, P B Brown and F T Barrows 18: Coregonids, K Dabrowski, S Czesny and M Matusiewicz 19: Common carp, Cyprinus carpio, T Takeuchi, S Satoh and V Kiron 20: Indian major carps, H S Murthy 21: Tilapia, Oreochromis spp., S Y Shiau 22: Channel catfish, Ictalurus punctatus, E H Robinson and M H Li 23: Eel, Anguilla spp., S Satoh 24: Hybrid striped bass, C D Webster 25: Sturgeon, Acipenser spp., S S O Hung and D-F Deng 26: Silver perch, Bidyanus bidyanus, G L Allan and S J Rowland 27: Centrarchids: Largemouth bass, Micropterus salmoides, J H Tidwell, S D Coyle and C D Webster 28: Centrarchids: Hybrid bluegill, Lepomis cyanellus X L. macrochirus, C D Webster and J H Tidwell 29: Brazilian species, D M Fracalossi 30: Snakehead and Pangassius catfish, T Paripatananont 31: Baitfish, R Lochmann and H Phillips"

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Book SynopsisThis book provides a review of the current state of knowledge on all aspects of sheep nutrition. The main emphasis is on sheep grazing in systems that range from intensively utilized sown pastures to extensive rangelands.Table of Contents1: Nutritive Value of Herbage, S W Coleman, USDA-ARS, USA and D A Henry, CSIRO, Australia 2: Constraints on Feed Intake by Grazing Sheep, R H Weston, Glenbrook, Australia 3: Food Choice, J M Forbes, University of Leeds, UK and R W Mayes, Macaulay Land Use Research Institute, UK 4: Microbial Ecology of the Ovine Rumen, R I Mackie, University of Illinois at Urbana-Champaign, USA, C S McSweeney, CSIRO, Australia and A V Klieve, Animal Research Institute, Australia 5: Digestion and Metabolism, E F Annison, University of Sydney, Australia, D B Lindsay, Cambridge, UK and J V Nolan, University of New England, Australia 6: Principles of Supplementary Feeding in Sheep-grazing Systems, H Dove 7: Nutrition for Maintenance, J L Corbett and A J Ball, University of New England, Australia 8: Nutrition and Wool Growth, P L Hynd, Adelaide University, Australia and D G Masters, CSIRO, Australia 9: Nutrition for Conception and Pregnancy, J J Robinson, J A Rooke and T G McEvoy, Scottish Agricultural College, UK 10: Nutrition during Lactation, T T Treacher, Oxford, UK and G Caja, Universidad Autonoma de Barcelona, Spain 11: Nutrition for Sheep-meat Production, V H Oddy, Meat and Livestock Australia, Australia and R D Sainz, University of California, USA 12: Nutrition of Sheep under Rangelands Conditions, P J O'Reagain, Queensland Beef Industry Institute, Australia and N P McMeniman, University of Queensland, Australia 13: Trace-element and Vitamin Nutrition of Grazing Sheep, J Lee, S O Knowles, AgResearch Limited, New Zealand and G J Judson, South Australian Research and Development Institute, Australia 14: Interactions between Gastrointestinal Parasites and Nutrients, R L Coop, Moredun Research Institute, UK and A R Sykes, Lincoln University, New Zealand 15: Deleterious Substances in Grazed Pastures, G C Waghorn, AgResearch Limited, New Zealand, N R Adams, CSIRO, Australia and D R Woodfield, AgResearch Limited, New Zealand 16: The Nutritional Management of Grazing Sheep, M Freer 17: Not available from CABI in Australia and New Zealand. Contact CSIRO Publishing, PO Box 1139, Collingwood, Victoria 3066, Australia.

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Book SynopsisFully updated from first edition Includes a wider range of animals Covers both farm and companion animals. Amino acid metabolism and nutrition of farm animals continues to be an active area of research. However, since the publication of the first edition, as Amino Acids in Farm Animal Nutrition (1994), there is now a need to take into account advances in the amino acid nutrition of a wider range of animals, including companion animals. In this new edition, the editor has retained chapters imparting strength to the first version, while introducing authors with new ideas and vision, as well as chapters on other animals such as cats and dogs. The book is theamatically structured and includes chapters of an introductory and general nature with applications to a wide range of animal species, species-related sections, including pigs, poultry, ruminants and other animals and cover applications and perspectives.Table of ContentsPART I: GENERAL ASPECTS 1: Amino Acids as Multifunctional Molecules, J P F D'Mello 2: Amino Acid Analysis of Feeds, J Fontaine, Feed Additives Division, Degussa AG, Applied Technology, Hanau, Germany 3: Absorption of Amino Acids and Peptides, C R Krehbiel, Oklahoma State University, USA and J C Matthews, University of Kentucky, Lexington, USA 4: An Outline of Pathways in Amino Acid Metabolism, J P F D'Mello 5: Amino Acid Metabolism in Animals: An Overview, B J Bequette, University of Maryland, USA 6: Essential to Non-Essential Amino Acid Ratios, J Heger, Biofaktory Praha s r o, Czech Republic 7: Adverse Effects of Amino Acids, J P F D'Mello PART II: PIGS 8: Methionine-Cystine Relationships in Pig Nutrition, A J Lewis, University of Nebraska, Lincoln, USA 9: Ideal Dietary Amino Acid Profiles for Pigs, S Boisen, Department of Animal Nutrition and Physiology, Research Centre Foulum, Tjele, Denmark 10: Digestible Amino Acids in Diet Formulation for Pigs, R Mosenthin, Institute of Animal Nutrition, Hohenheim University, Stuttgart, Germany and M Rademacher, Feed Additives Division, Degussa AG, Applied Technology, Hanau, Germany 11: Modelling Amino Acid Metabolism and the Estimation of Amino Acid Requirements, P J Moughan and M F Fuller, Institute of Food, Nutrition and Human Health, Massey University, New Zealand 12: Amino Acid Utilization for Reproduction in Sows, S W Kim, Texas Tech University, Lubbock TX , USA and R A Easter, College of Agricultural, Consumer and Environmental Sciences, University of Illinois, Urbana IL, USA PART III: POULTRY 13: Ideal Amino Acid Patterns for Broiler Chicks, D H Baker, University of Illinois, Urbana, IL, USA 14: Responses of Growing Poultry to Amino Acids, J P F D'Mello PART IV: RUMINANTS 15: Metabolism and De Novo Synthesis of Amino Acids by Rumen Microbes, C Atasoglu and R J Wallace, Rowett Research Institute, Aberdeen, UK 16: Modelling Amino Acid Metabolism in Ruminants, R L Baldwin, C C Calvert, P H Robinson and H A Johnson, Department of Animal Science, University of California, Davis, USA 17: Amino Acid Utilization for Wool Production, S M Liu and D G Masters, CSIRO Livestock Industries, Wembley WA, Australia 18: Amino Acid Utilization by Growing and Finishing Ruminants, E C Titgemeyer, Department of Animal Sciences and Industry, Kansas State University, Manhattan, USA 19: Mammary Uptake and Metabolism of Amino Acids by Lactating Ruminants, B J Bequette, M D Hanigan, Dairy Research Group, Purina Mills Inc., Missouri, USA and H Lapierre, Dairy and Swine R&D Research Centre, Quebec, Canada 20: Effects of Amino Acids on Milk Production, D G Chamberlain and J-M Yeo, Hannah Research Institute, Ayr, Scotland, UK 21: Predicting Dietary Amino Acid Adequacy for Ruminants, D G Fox and L O Tedeschi, Cornell University, Ithaca, NY, USA PART V: OTHER ANIMALS 22: Canine and Feline Amino Acid Requirements for Different Physiological Functions, W H Hendriks, Institute of Food, Nutrition and Human Health, Massey University, New Zealand 23: Amino Acid Requirements of Finfish and Crustaceans, R P Wilson, Mississippi State University, USA PART VI: APPLICATIONS AND PERSPECTIVES 24: Crystalline Amino Acids and Nitrogen Emission, M V A Verstegen, Animal Nutrition Group, Wageningen University and Research Centre, The Netherlands and A W Jongbloed, ID-TNO Animal Nutrition, Lelystad, The Netherlands 25: Economic Assessment of Amino Acid Responses in Growing Poultry, M Pack, D Hoehler and A Lemme, Degussa AG, Applied Technology Feed Additives, Hanau, Germany 26: Conclusions

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Book SynopsisTable of ContentsIntroduction 1 About This Book 1 Foolish Assumptions 2 Beyond the Book 2 Icons Used in the Book 2 Where to Go from Here 3 Part 1: Getting Started with Goats 5 Chapter 1: Discovering the Joys of Raising Goats 7 Finding Goat Basics 8 Identifying the Benefits of Owning Goats 9 Becoming more self-sufficient 9 Using goats for companions or helpers 13 Raising goats as a 4-H project 14 Determining Whether Goats Are for You 15 Devoting time and effort 15 Deciding which goats are right for your situation 16 Finding out about local ordinances 17 Knowing your neighbors 18 Chapter 2: Glimpsing Vital Goat Statistics 19 Doe, a Goat, a Female Goat 19 Taking a Look at Goat Anatomy 20 Parts of the body 20 The digestive system 22 Hooves 23 Teeth 24 Beards 25 Wattles 25 Horns 26 Eyes 26 Signs of a Healthy Goat 27 Noticing posture 27 Identifying the meaning of goat cries 27 Determining normal temperature 28 Using ruminations as a health indicator 30 Taking a goat’s pulse 30 Counting respirations 31 Recognizing life expectancy 31 Using a Goat Scorecard to Evaluate a Goat 31 Chapter 3: Knowing Your Capra Aegagrus Hircus (Goat, That Is) 33 Looking into Dairy Goats 34 Standard dairy goat breeds 34 Miniature breeds 38 Discovering Meat Goats 42 Boer goats 43 Myotonic goats 44 Kiko goats 45 Spanish goats 45 Texmaster goats 46 Moneymaker meat goats 46 Savanna goats 47 Investigating Fiber Goats 47 Angora 47 Cashmere 48 Miniature fiber goats 49 Chapter 4: Getting Your Property Ready for a Goat 51 Figuring Out How Many Goats You Can Support 51 Making Sure Fencing is Adequate 52 Running through types of fencing 53 Planning for gates 54 Protecting Your Plants 55 Considering which trees to protect 55 Making trees goat-proof 55 Protecting Your Herd 57 Putting hazards out of reach 57 Avoiding tethering 58 Providing a safe place to bunk down 59 Considering local predators 59 Using guardian animals for security 61 Removing poisonous plants 63 Building a Milk Stand 65 Cutting the lumber into parts and marking the pieces 67 Attaching the legs to the base 68 Attaching the side pieces to the base 68 Finishing the platform 68 Preparing the stanchion 68 Assembling the stanchion 69 Creating neck pieces 69 Adding the neck pieces to the stanchion 70 Adding the feeder attachment 70 Attaching the stanchion to the base 71 Making final adjustments 71 Part 2: Bringing Your Goats Home 73 Chapter 5: Home Sweet Homestead: Sheltering Your Goats 75 Outlining Shelter Types 75 Using an existing building 77 Putting up a shelter 77 Providing a Safe, Cozy Place for Goats to Bunk 78 Building a sleeping shelf in an existing barn 79 Using and maintaining bedding 82 Creating an Outdoor Shelter 84 Protecting your goats from the elements 84 Selecting flooring 85 Keeping Your Goats and Their Living Space Clean 86 Controlling flies and other bugs 86 Feed storage and ratproofing 88 Chapter 6: Dinner Time: What and How to Feed Your Goats 91 Goats Don’t Eat Tin Cans: What and How to Feed 92 Understanding the two types of feed 92 Feeding hay and alfalfa 93 Using Chaffhaye instead of hay and alfalfa 93 Feeding grain 94 Following a feeding schedule 95 Choosing organic — or not 96 Minerals are a must 96 Supplemental feeds 97 Using Body-Condition Scoring to Fine-Tune Feeding 99 Feeding for Special Cases 100 Pregnancy 101 Milking does 101 Kids 101 Getting the Basic Supplies 102 Bowls 102 Buckets 102 Water supply 103 Mineral feeder 104 Hay feeder 105 Storing feed 106 Building a Simple Hay Feeder 106 Building a Mineral Block Holder 108 Providing Supplemental Feeding Options 110 Growing a goat garden 110 Feeding with garden plant waste 112 Storing garden produce 112 Creating a Hedgerow 113 Choosing a location 113 Determining what to plant 113 Keeping it surviving and thriving 114 Supplementing with Fodder 114 Chapter 7: Getting Your Goats: Choosing, Buying, and Bringing Goats Home 117 Choosing the Right Goats for Your Needs 118 Goats need company 118 Function matters 118 Size matters 119 Horns can hurt 119 Registered or unregistered 119 Looks count: The basics of conformation 120 Finding Sources for Goats 121 Visiting local feed stores 122 Reading the agriculture paper or thrifties 122 Checking out Craigslist 122 Surfing breeders’ websites 122 Joining registries and goat clubs 123 Going where goat people congregate 123 Making Sure You Get a Healthy Goat 124 Asking questions 124 Examining the goats 125 Observing the home herd 126 Protecting Yourself with a Contract 126 Bringing Your Goats Home 128 Transporting your goats 128 Quarantining new goats 129 Watching for signs of stress 129 Chapter 8: Working with Your Goats 131 Identifying Normal Goat Behavior 131 Establishing a “pecking” order 132 Biting, butting, and mounting 133 Conducting Basic Training with Your Goats 135 Collars are not just decorations 135 Handling goats regularly 136 Walking goats on a lead 137 Teaching basic manners 138 Moving Up to Advanced Goat Training 139 Teaching tricks with a clicker 139 Using an obstacle course 140 Housebreaking 140 Preparing goats for packing 141 Training goats to pull a cart 143 Supervising Your Herd 145 Meeting their social needs 145 Evaluating the time you have to be home 146 Finding and training a reliable helper 146 Maintaining Physical Fitness 147 Walking with your goats 148 Furnishing your yard or pasture with toys 148 Entertaining with Your Goats 149 Chapter 9: Handling Routine Care and Important One-Time Tasks 151 Grooming Your Goats 151 Brushing 152 Bathing 152 Clipping 152 Specialized clipping 154 Caring for Hooves 154 Preparing to trim 155 Trimming the hooves 155 Dealing with Horns 159 Horned or not? 159 The case for no horns on goats 159 When to disbud 160 How to disbud 160 Preventing and dealing with scurs 164 Castrating Your Bucks 165 The problem of poor Elmer, or why to castrate 165 Knowing when to castrate 166 Choosing a castration method 167 Identifying Your Goats: Microchipping and Tattooing 169 Choosing a method 169 Tattooing your goat 170 Microchipping your goat 171 Part 3: Managing Goat Health and Breeding 173 Chapter 10: Outlining Basic Health-Care Requirements 175 Recognizing Signs of Illness 176 Working with a Veterinarian 177 Finding a vet 177 Knowing when to call 178 Preparing for a vet visit 178 Working with a non-goat veterinarian 180 Building a First-Aid Kit 180 The Straight Poop: Fecal Analysis 182 Giving Injections 184 Considering Vaccinations 186 Deciding whether to vaccinate 186 Looking into common vaccinations 186 Giving a vaccination 187 Keeping Health Records 188 Documenting important information 188 Keeping track of recurrent problems 189 Providing information for the vet 189 Tracking trends 190 Testing to Avoid Problems 190 Knowing what to test for 190 How to draw blood for a test 191 Knowing the Law Regarding Drugs in Food Animals 193 Chapter 11: Addressing Common Health Problems and Ailments 195 Managing the Creepy-Crawlies 195 Controlling external parasites 196 Minimizing internal parasites 198 Helping keep parasite problems at bay 202 Acquainting Yourself with Goat Viruses and Infections 202 Caprine arthritis encephalitis virus (CAEV) 202 Abscesses 204 Hardware disease 205 Tetanus 205 Johne’s disease 206 Listeriosis 206 Pinkeye 207 Soremouth 207 Pneumonia 208 Wounds 209 Ringworm 210 Foot rot 210 Rabies 210 Examining Feed-Related Problems 211 Scours 211 Bloat 212 Enterotoxemia 213 Nutrient imbalances 214 Poisoning 218 Chapter 12: Breeding and Looking After Pregnant Goats 219 Preparing for Breeding 219 Running through Goat Mating Habits: Courting is Crucial! 220 Identifying the season for goat love 220 Manners, or what to expect from your goat 221 Doing the deed 223 Housing a buck after breeding 223 Finding Breeding Solutions When You Have Only Does 224 The invaluable buck rag 224 Leasing a buck 225 One-night stands, or driveway breeding 225 Artificial insemination 225 Looking into the Finer Points of Goat Pregnancy 226 Length of gestation 226 False pregnancy 226 Dealing with common pregnancy problems 227 Getting Ready for Kidding 230 Preparing the doe 230 Setting up a kidding pen 230 Being prepared with a kidding kit 231 Knowing when she’ll kid (and what to do!) 232 Chapter 13: Now Comes the Fun Part: Kids! 235 Grasping the Basics of Kidding 235 Knowing what to expect from labor and birth 236 Handling multiples 239 Taking Care of Mother and Kids after Kidding 240 Caring for the new mother 240 Caring for newborn kids 241 The importance of colostrum 242 Dealing with kid problems 242 Tube-feeding a weak kid 246 Vaccinating 248 Feeding the Kids 249 Deciding between hand-feeding or natural feeding 249 Choosing milk 250 Feeding individually or as a group 250 Feeding schedule 251 Introducing solid foods 252 Weaning kids 252 Chapter 14: Caring for Aged Goats 255 Identifying Health Problems 255 Musculoskeletal issues 256 Digestive issues 256 Immune system issues 257 Circulatory issues 257 Mammary issues 257 Behavioral changes 258 Making Allowances for Disability 258 Providing proper housing 258 Finding a workable diet 259 Easing chronic pain 261 Determining When to Let Go 262 Part 4: Making Your Goats Work for You 263 Chapter 15: Discovering Goat Milk: How to Get, Use, and Sell It 265 Developing a Milking Routine 266 Knowing when to milk 266 Keeping the milk fresh 267 Caring for the udder 268 Preventing mastitis 269 Keeping records 269 Ending milking (Drying off) 270 Getting a Grip on Hand-Milking 270 Getting the supplies 271 Running through the hand-milking process 272 Using a hand-milking machine 273 Using a Motorized Milking Machine 274 Handling Milk to Keep It Clean and Fresh 276 Straining the milk 276 Cooling the milk 277 Storing the milk 277 Staying Legal while Selling Milk 278 Chapter 16: Goat Meat: From Breeding to Selling and Beyond 279 Getting the Basics of Raising Goats for Meat 280 Cross-breeding standard dairy goats to produce meat goats 280 Using your dairy goats for meat 281 Selling Your Products 281 Identifying potential buyers 281 Selling goats 284 Advertising 286 Legal considerations 287 Determining what to charge 287 Using marketing terminology properly 288 Slaughtering Goats 289 Doing it yourself 289 Using a licensed slaughter plant 289 Hiring a mobile butcher 290 Humanely slaughtering goats 290 Using All of the Goat 291 Hide tanning 291 Animal feed 293 Using the organs for herd health check 293 Chapter 17: Showing Your Goats 295 Finding Shows 296 Preparing to Show Your Goat 296 Getting your goat show-ready 297 Assembling your supplies 300 Earning more than just ribbons 301 Marketing at shows 301 Showing Your Goat in Person 302 Dressing appropriately 302 Keeping your goat between yourself and the judge 302 Focusing on the judge at all times 303 Making sure not to talk with your neighbor 303 Remaining calm even if your goat is misbehaving 303 Doing what the judge asks 304 Keeping your goat properly set up 304 Being a good loser (or winner) 305 Showing Your Goat Virtually 305 Setting the scene 306 Preparing your goat 306 Photographing properly 306 Chapter 18: More Benefits of Goats: Fiber, Breeding, Weed Control, and More 309 Harvesting and Selling Fiber 310 Reviewing fiber types 310 Shearing: How and when 311 Processing the fiber 314 Spinning 316 Selling your fiber 317 Creating Mini Breeds 318 Backpacking with Goats 320 Offering Buck Service 321 Boarding Other People’s Goats 322 Selling Compost 322 Hiring Out for Weed Control 323 Providing “Goat Therapy” 324 Part 5: The Part of Tens 325 Chapter 19: Ten Common Mistakes First-Time Goat Owners Make 327 Getting Too Many Goats Too Fast 327 Failing to Educate Yourself before Getting Goats 328 Underestimating the Costs 328 Paying Too Much or Too Little for Your Goats 329 Getting Only One Goat 330 Buying Unhealthy Goats 330 Neglecting Routine Management and Care 331 Overlooking Your Goats’ Dietary Needs 331 Giving the Goats Too Little Attention 332 Getting a Buck before You’re Ready 332 Chapter 20: Ten Misconceptions about Goats 333 Goats Will Eat Anything 333 Goats Stink 334 Goats Aren’t Very Smart 334 Goats Make Good Lawn Mowers 335 Goat Milk Tastes Bad 335 Goat Meat Tastes Bad 335 Goats Get Most of Their Water from Plants 336 Goats Are Only for People Who Can’t Afford Cows 336 Only Male Goats Have Beards 337 A Dog Makes a Good Friend for a Goat 337 Appendix: Goat-Milk Recipes 339 Index 357

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Book SynopsisIf you are studying horse nutrition at an introductory level, then this is the ideal book for you. It covers the current syllabuses set out by equine science and management courses, and is particularly suitable for those who lack background knowledge in science. Nutrition has long been recognised as a vital part of horse care.Trade Review"The author has written the most readable book on equine nutrition I've ever seen [and] has managed to make a difficult and cumbersome subject very manageable. ... This is the most useful, most readable nutrition book I have ever used. ... Students using this book will retain more basic nutrition knowledge than those sutdying more ration-based books." (Doody's, April 2010) "A guide to feeding your horse, including insightful diagrams and tables, and up-to-date nutritional information." (Horse Magazine, February 2010)Table of ContentsA Reader’s Perspective viIntroduction vii 1 The Horse as a Herbivore 1 2 Structure and Function of the Equine Digestive System 11 3 Food and Biological Molecules 27 4 Vitamins 49 5 Minerals 61 6 Energy – Fuel for Life 81 7 Forage for Horses 97 8 Feedstuffs 113 9 Feed Supplements, Additives and Nutraceuticals 139 10 Formulating a Ration 151 11 Feeding Different Types of Horses 171 12 Diet Related Problems 185 Appendix 1 Nutritional Requirements Tables 213 Appendix 2 Nutrient Composition of Selected Feedstuffs 219 Appendix 3 Modern Rules of Feeding 222 Appendix 4 Conversion Factors 224 Further Reading 227 Glossary 228 Index 236

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Book SynopsisSince the first edition of Equine Nutrition and Feeding was published in 1986, it has become the seminal work on the subject. It covers all the key topics that you need to know for your equine nutrition degree course. This comprehensive and clearly evidenced textbook covers how food is digested and nutrients are used in growing, working and breeding horses. It also explains the scientific basis for calculating nutrient and dietary requirements in an understandable manner, and shows you how to do these calculations. Special attention is also given to grassland and pasture, and to housing and diet-related diseases. Additional, student-friendly features include: References to the most up-to-date information, including Nutrient Requirements of Horses, from the National Research Council (2007). Case histories to provide practical examples. Study questions at the end of each chapter to help you to revise. A comprehensive glossary of tTrade Review"Although the book is targeted at well-informed horse owners, it also would be a good reference for veterinarians, veterinary technicians, and veterinary students." (Doody's, 16 September 2011) Table of ContentsForeword. Introduction to the Fourth Edition. Acknowledgements. List of Abbreviations. 1 The Digestive System. The mouth. The stomach and small intestine. The large intestine. Study questions. Further reading. 2 Utilization of the Products of Dietary Energy and Protein. Carbohydrate, fat and protein as sources of energy, and the hormonal regulation of energy. Energy metabolism. Dietary protein. Protein requirements for maintenance. Amino acids. Non-protein nitrogen. Laminitis and energy intake. Study questions. Further reading. 3 The Roles of Major Minerals and Trace Elements. Major minerals. Trace elements. Study questions. Further reading. 4 Vitamin and Water Requirements. Vitamin requirements. Water requirements and fluid losses. Study questions. Further reading. 5 Ingredients of Horse Feeds. Roughage. ‘Processed’ feeds. Functions of hay and use of other bulky feeds. Compounded nuts. Coarse mixes. Cereals. Other lesser ingredients and by-products. Fat supplements. Protein concentrates. Pre- and pro-biotics. Dietary vitamin and mineral supplements. Feed storage. Natural and contaminant toxicants in feeds. Feed additives. Prohibited substances. Study questions. Further reading. 6 Estimating Nutrient Requirements. Relationship of capacity for feed to body weight. Concentrates and roughages. Feed energy. Digestible energy, protein and mineral requirements based on NRC (2007) recommendations. Ration formulation using the DE and NE systems. Energy and protein requirements based on INRA feed units. Energy, protein, mineral and micronutrient feed values as determined by the INRA system. Simple ration formulation. Feed type, rate of intake, appetite, frequency and processing. Shelf-life of feeds, feed contaminants and government regulations. Study questions. Further reading. 7 Feeding the Breeding Mare, Foal and Stallion. The oestrous cycle and fertility. Gestation. Parturition. Lactation. Weaning procedure. Feeding the orphan foal. The stallion. Study questions. Further reading. 8 Growth. Ideal conformation. Birth weight and early growth. Later growth and conformational changes. Effects of dietary composition. Developmental orthopaedic disease. Study questions. Further reading. 9 Feeding for Performance and the Metabolism of Nutrients During Exercise. Work and energy expenditure. Energy substrates and their expenditure. Training methods. Muscle energy reserves and feeding before exercise. The endocrine system. The vascular and respiratory systems. Results of exercise. Blood acid–base balance. Dietary base excess and ‘fixed’ dietary cation–anion balance. Dietary protein requirements and exercise. Feeding methods. Study questions. Further reading. 10 Grassland and Pasture Management. Grassland types. Pasture as an exercise area. Nutritional productivity of pasture. Nutrients required for pasture growth and development. Sward height. Intensity of stocking with horses and ruminants. Grazing behaviour. Supplements on pasture. Safety of grazing areas. Water supplies. Silage and haylage and their safety. Grassland improvement. Tropical grassland and forages. Poisonous plants. Homeopathy. Study questions. Further reading. 11 Pests and Ailments Related to Grazing Area, Diet and Housing. Arthropod parasites. Worm infestations. Protozoan parasites. Ailments related to diet. Pasture ailments. Liver disease. Chronic weight loss. The mature sick or geriatric horse. Muscle ailments. Housing. Study questions. Further reading. 12 Laboratory Methods for Assessing Nutritional Status and Some Dietary Options. Metabolic tests. Diets for liver disease. Diets for kidney disease. Bone metabolism. Other tests. Procedures for determining causes of suspected nutritional problems. Study questions. Further reading. Appendix A Example Calculation of Dietary Composition Required for a 400 kg Mare in the Fourth Month of Lactation. Appendix B Common Dietary Errors in Studs and Racing Stables. Appendix C Chemical Composition of Feedstuffs Used for Horses. Appendix D Estimates of Base Excess of a Diet and of Blood Plasma. Estimate of BE of a diet from its fixed ion content. Estimate of BE of blood plasma from its bicarbonate concentration. Glossary. References and Further Reading. Conclusion. Index.

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisEating organic, quality food has become a major priority in promoting healthy lifestyles of many humans, which begs the question—why don’t we apply this same practice to feeding our dogs? Commercial dog food is full of additives, fillers, and other processed ingredients which can have negative impacts on a dog’s overall health. From mother-daughter duo Mimi and Lisa Kirk comes this eye-opening guide to feeding dogs a healthy, plant-based diet made of ingredients that are not only pet safe, but also human grade. Lentils, sweet potatoes, quinoa, kale, herbs and spices—all of these healthy human favorites have their place in the dog bowl! With dozens of Fido- approved recipes, The Plant-Based Dog Food Diet provides quick and easy basic meals and treats, an overview of what dogs need to stay healthy, and tips on food prep and storage.

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Book Synopsis* Gathers together more than 150 feeding studies with food-producing animals and covers both first and second generation transgenic plants * The first central resource of this information for researchers, students and policy makers * Includes contributions from a wide range of specialists in the fieldTable of ContentsI: Preface 1: Introduction and Background – Challenges and Limitations of GM Plants for Animal Nutrition 2: Fundamentals of Plant Biotechnology 3: Guidance Documents for Nutritional and Safety Assessment of Feeds from GM Plants 4: Compositional Analysis for Nutritional and Safety Assessment of Feeds from GM Plants 5: Types of Feeding Studies for Nutritional and Safety Assessment of Feeds from GM Plants 6: Feeding Studies with First-generation GM Plants (Input Traits) with Food-producing Animals 7: Feeding Studies with Second-generation GM Plants (Output Traits) with Food-producing Animals 8: Long-term and Multi-generational Animal Feeding Studies 9: The Fate of Transgenic DNA and Newly Expressed Proteins 10: Influence of Feeds from GM Plants on Composition/Quality of Food of Animal Origin 11: Feed Additives Produced by GM Microorganisms (GMMs) 12: The Pipeline of GM Crops for Improved Animal Feed: Challenges for Commercial Use 13: Cultivation and Developments in the Field of GM Plants in Asia 14: Socio-economic Aspects of Growing GM Crops 15: Public Acceptance of GM Plants

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Book SynopsisPork is one of the world’s most widely consumed meats, with the pig industry undergoing recent rapid expansion across Asia and Latin America. This textbook covers more than 100 of the most common pig diseases. With each presented as a case study, the book uses a question and answer format to enable students to recognise the key features of each disease, identify the problem and suggest a course of action. Fully illustrated throughout with colour photos, this is an invaluable learning tool for veterinary, animal science and agricultural students, as well as a useful resource for veterinarians.Table of Contentsa: Introduction b: Abbreviations Part 1: Management Problems on Pig Farms Part 2: Deaths of Pigs in the Nursery Area Part 3: Deaths of Finisher and Older Pigs Part 4: Nervous Signs in Pigs Part 5: Baby Piglet Problems Part 6: Diarrhoea in Pigs After Weaning Part 7: Sneezing and Nasal Discharges in Pigs Part 8: Coughing in Pigs Part 9: Lameness Problems in Pigs Part 10: Fertility Problems in Pigs Part 11: Skin and Muscle Problems in Pigs c: Index

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Book SynopsisFood production, particularly animal protein production, is changing. While productivity, efficiency and food quality continue to be of vital importance, there is increasing pressure on producers to prioritize sustainability and animal health and welfare as well minimize food waste. Optimizing vitamin nutrition can help make animal production more sustainable by optimizing animal health and welfare and animal performance and food quality, while reducing food waste. Optimum Vitamin Nutrition for More Sustainable Swine Farming contains concise, up-to-date information on vitamin nutrition for swine. This book, which follows the authoritative Optimum Vitamin Nutrition in the Production of Quality Animal Foods (5m Books, 2013), is a reference for research and extension specialists who need the most current, research-based information on vitamins in swine. This book is part of a series covering Optimum Vitamin Nutrition in poultry, ruminants and aquaculture.

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Book SynopsisBringing together international expertise in rabbit production, topics covered in this fully updated volume include digestive physiology, feed formulation and product quality, as well as feeding strategies, feed processing, feed management around weaning and the relationship between nutrition and intestinal health. Brand new to this edition, the chapters also discuss the development of immune response and the role of intestinal microbiota, new dietary sources and additives, and feeding behaviour in pasture and organic feeding. A valuable resource for researchers and students of animal nutrition and production, this book provides a comprehensive, research-based review of nutrition for these important animals.Table of Contents1: The Digestive System of the Rabbit 2: Digestion of Sugars and Starch 3: Protein Digestion 4: Fat Digestion 5: Fibre Digestion 6: Energy and Protein Metabolism and Requirements 7: Minerals, Vitamins and Additives 8: Feed Evaluation 9: Influence of Diet on Rabbit Meat Quality 10: Nutrition and Feeding Strategy: Impacts on Health Status 11: Feed Manufacturing 12: Feed Formulation 13: Feeding Behaviour of Rabbits 14: Feeding Systems for Intensive Production 15: Nutrition and Climatic Environment 16: Nutritional Recommendations and Feeding Management of Angora Rabbits 17: Pet Rabbit Feeding and Nutrition 18: Feeding and Nutrition of Laboratory Rabbits

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Book SynopsisFrom alpha-galactosidases to xylanases, Enzymes in Farm Animal Nutrition provides a comprehensive guide to all aspects associated with enzyme-supplemented animal feeds. It details the history and size of the feed enzyme market, before describing how feed enzymes are manufactured and employed in monogastric, aqua and ruminant diets. This new edition explores considerable advances such as the use of enzymes in fish and shrimp diets, new understanding of how phytases function in the animal, NSPase research and enzymes' extended use in ruminant markets. This book also: - Provides comprehensive coverage of all topics relating to the production, use, co-operativity and analysis of feed enzymes. - Is fully updated throughout, revealing significant developments such as new methods to deliver enzymes (formulations, encapsulations, and liquid spray systems) and advances in enzyme analysis. - Includes brand new chapters on combinations of enzymes, antibiotic-free diets and how to measure response in feed-enzyme trials. Covering biochemistry, enzymology and characteristics relevant to animal feed use, this book forms a valuable resource for academics and students of animal nutrition and production, as well as professionals in the animal feed industry.Table of ContentsChapter 1: The Feed Enzyme Market in 2020 and Beyond. Ceinwen Evans and Hamish Irving Chapter 2: Feed Enzymes: Enzymology, Biochemistry, and Production on an Industrial Scale. Jari Vehmaanperä Chapter 3: Xylanases and Cellulases: Relevance in Monogastric Nutrition – Pigs. John F. Patience, Qingyun Li and Amy Petry Chapter 4: Xylanases, ß-glucanases and Cellulases: their Relevance in Poultry Nutrition. Michael Bedford Chapter 5: Mannanase, Alpha-galactosidase and Pectinase. Minor Players or Yet To Be Exploited? Jason Lee and Kyle Brown Chapter 6: Starch and Protein Degrading Enzymes in Non-ruminant Animal Production. Aaron Cowieson Chapter 7: Phytases: Biochemistry, Enzymology and Characteristics Relevant to Animal Feed Use. Daniel Menezes Blackburn, Ralf Greiner and Ursula Konietzny Chapter 8: Phytases: Potential and limits of Phytate Destruction in the Digestive tract of Pigs and Poultry. Markus Rodehutscord, Vera Sommerfeld, Imke Kuhne and Mike Bedford Chapter 9: Current Knowledge and Future Opportunities for Ruminant Enzymes. Christine Rosser, Stephanie Terry, Ajay Badhan, Tim McAllister and Karen Beauchemin Chapter 10: Enzyme Use in Aquaculture. Gabriel Morales, Lorenzo Marquez, Adrian J. Hernandez and Francisco J. Moyano Chapter 11: Analysis of Enzymes, Principles and Challenges: Developments in Feed Enzyme Analysis. Noel Sheehan Chapter 12: Delivery and Stabilization of Enzymes in Animal Feed. Douglas Dale, Todd Becker, Michael Reichman and Sam Maurer Chapter 13: Poultry and Swine GI Systems Functionally Differ to Influence Feedstuff Digestion and Responses to Supplemental Enzymes. Edwin T. Moran Jr Chapter 14: The Influence of Feed Milling on the Stability of Feed Enzymes. Paul Steen Chapter 15: Enzymes and the Microbiome in the Post-antibiotic Era. Richard Ducatelle, Filip Van Immerseel, Venessa Eeckhaut and Evy Goossens Chapter 16: Parameters Impacting Responses in Animal Feed Enzyme Trials. Carrie Walk and Milan Hruby Chapter 17: Evolving Enzyme Applications. Michael Bedford, Carrie Walk and Milan Hruby

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Book SynopsisNutrition is the key driver of animal health, welfare and production. In agriculture, nutrition is crucial to meet increasing global demands for animal protein and consumers' demands for cheaper meat, milk and eggs and higher standards of animal welfare. For companion animals, good nutrition is essential for quality and length of life. Animal Nutrition examines the science behind the nutrition and feeding of the major domesticated animal species: sheep, beef cattle, dairy cattle, deer, goats, pigs, poultry, alpacas, horses, dogs and cats. It includes introductory chapters on digestion and feeding standards, followed by chapters on each animal containing information on digestive anatomy and physiology, evidence-based nutrition and feeding requirements and common nutritional and metabolic diseases. Clear diagrams, tables and breakout sections make this text readily understandable, and it will be of value to tertiary students of animal nutrition and to practicing veterinarians, livestock consultants, producers and nutritionists.Table of Contents1: Introduction to Animal Nutrition 2: Digestion in the Monogastric Animal 3: Ruminant Nutrition 4: Feeding Standards for Animals 5: Sheep and Goat Nutrition 6: Beef Cattle Nutrition 7: Dairy Cattle Nutrition 8: Grazing Animal Nutrition 9: Camelid Nutrition 10: Dog and Cat Nutrition 11: Horse Nutrition 12: Pig Nutrition 13: Poultry Nutrition

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Book SynopsisThe global drive towards sustainability and improved animal health means there is a greater need for development of novel functional ingredients for the feed industry. As the requirements for protein for livestock feed and human consumption grows, the use of insect products as animal feed has gained increasing attention. Covering global production systems of insect protein, oil and chitin, as well as co-products from this industry, this book: - Considers in-depth nutritional and safety aspects of insects for feed. - Reviews suitability of insects as feed for different animal species and life stages. - Examines current knowledge of the value of insect-rearing residues as biofertilizers for crop health. - Identifies the challenges related to regulation, legislation, consumer perception and acceptance, and commercialization of insects. - Provides interviews with established and early-stage innovative companies producing insect protein for feed. Including a focus on practices such as waste valorization, this book takes a holistic look at how insects could contribute to the sustainability of livestock production on a global scale. Providing an up-to-date reference for research scientists, nutritionists, and veterinarians, as well as prospective insect farmers, it will also be of interest to those with a broader curiosity towards climate change, sustainability, and the circular economy.Table of ContentsPart 1: Insects and Animal Nutrition Chapter 1: The Challenges Facing the Feed Industry Chapter 2: Which Insect Species and Why? Chapter 3: Insect Products, Processing, and Safety Chapter 4: Suitability of Insects for Animal Feeding Part 2: Insects and the Circular Economy Chapter 5: Closing the Loop with Industrial Insect Farming Chapter 6: Insect Farming: The Missing Link in The Circular Economy Chapter 7: Environmental Impact of Insect Rearing Chapter 8: By-products of Insect Rearing: Insect Residues as Biofertilizers Part 3: Current Global Status for Insects as Feed Chapter 9: Insect Production and Utilization of Insect Products in Asia Chapter 10: Insect Production and Utilization of Insect Products in Africa Chapter 11: Insect Production and Utilization of Insect Products in USA and Canada Chapter 12: Insect Production and Utilization of Insect Products in Europe Chapter 13: Innovation Articles Part 4: Future Perspectives: Opportunities and Challenges for Insects as Feed Chapter 14: Legislation, Policy and Quality Assurance Chapter 15: Global Consumer Perception of Insects as Feed Chapter 16: The Future of Animal Feeding

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Book SynopsisThe global drive towards sustainability and improved animal health means there is a greater need for development of novel functional ingredients for the feed industry. As the requirements for protein for livestock feed and human consumption grows, the use of insect products as animal feed has gained increasing attention. Covering global production systems of insect protein, oil and chitin, as well as co-products from this industry, this book: - Considers in-depth nutritional and safety aspects of insects for feed. - Reviews suitability of insects as feed for different animal species and life stages. - Examines current knowledge of the value of insect-rearing residues as biofertilizers for crop health. - Identifies the challenges related to regulation, legislation, consumer perception and acceptance, and commercialization of insects. - Provides interviews with established and early-stage innovative companies producing insect protein for feed. Including a focus on practices such as waste valorization, this book takes a holistic look at how insects could contribute to the sustainability of livestock production on a global scale. Providing an up-to-date reference for research scientists, nutritionists, and veterinarians, as well as prospective insect farmers, it will also be of interest to those with a broader curiosity towards climate change, sustainability, and the circular economy.Table of ContentsPart 1: Insects and Animal Nutrition Chapter 1: The Challenges Facing the Feed Industry Chapter 2: Which Insect Species and Why? Chapter 3: Insect Products, Processing, and Safety Chapter 4: Suitability of Insects for Animal Feeding Part 2: Insects and the Circular Economy Chapter 5: Closing the Loop with Industrial Insect Farming Chapter 6: Insect Farming: The Missing Link in The Circular Economy Chapter 7: Environmental Impact of Insect Rearing Chapter 8: By-products of Insect Rearing: Insect Residues as Biofertilizers Part 3: Current Global Status for Insects as Feed Chapter 9: Insect Production and Utilization of Insect Products in Asia Chapter 10: Insect Production and Utilization of Insect Products in Africa Chapter 11: Insect Production and Utilization of Insect Products in USA and Canada Chapter 12: Insect Production and Utilization of Insect Products in Europe Chapter 13: Innovation Articles Part 4: Future Perspectives: Opportunities and Challenges for Insects as Feed Chapter 14: Legislation, Policy and Quality Assurance Chapter 15: Global Consumer Perception of Insects as Feed Chapter 16: The Future of Animal Feeding

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Book SynopsisIn veterinary practice, the interface between veterinarians, veterinary nurses or technicians, and paraprofessional team members is crucial. It influences patient care, incidence of medical errors, client satisfaction, success of the veterinary practice and revenue generation. Ensuring a coherent approach to the maintenance of animal health and wellbeing is of paramount importance, yet challenges such as interprofessional prejudice, misunderstanding of motivations, and a lack of recognition, respect, empowerment or trust, can prevent best practice.Nutrition is one of the most important considerations in the maintenance of health, and plays a critical role in disease management, patient recovery and hospital outcome; a reflection of its recognition as the fifth vital assessment. Owners are increasingly aware of the role of nutrition in optimising pet health, yet considerable misinformation can make this one of the most difficult aspects of pet ownership. Playing a central role as a source of expert information, veterinary healthcare teams must rise to the challenge of optimising pet nutrition.Effective interprofessional communication and collaboration is considered a key factor in the successful implementation of nutritional assessment, and a positive team environment founded on respect, trust and mutual support helps overcome challenges and provide the best outcome for both pets and their owners. This book provides evidence-based theory in an accessible and practical way to help veterinary healthcare teams implement interprofessional approaches to nutritional care and support.

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Book SynopsisDomestication of vertebrates is based on the understanding of the needs of animals in their natural environment. Thus the success of this domestication throughout human history is largely dependant of the knowledge of the animal feeding behaviour. The aim of this volume is to provide advanced students and researchers with a review of current knowledge of feeding in domestic mammals and birds. The book also presents chapters on feeding behaviour in particular species; the scope is wide, covering not only ruminants, poultry and pigs, but also more specifically horses, rabbits and ostrich. Contributors include leading research workers from Europe, USA, Australia and South Africa.Table of Contents1: Introduction, V Bels, Museum Nationale Histoire Naturelle, France 2: Feeding Structures in Birds, 3: Feeding behaviour and mechanism in domestic birds, 4: Ontogeny of feeding in mammals, 5: Teeth, jaws and muscles in mammalian mastication, 6: Feeding and welfare of domestic animals: A Darwinistic framework, 7: Food choice and intake in chickens, 8: Feed restriction and welfare in domestic birds, 9: Feeding ostriches, 10: Feeding Behaviour of Pigs, 11: Feeding behaviour in rabbits, 12: Mastication and Feeding by Horses, 13: Foraging in Domestic Herbivores: Linking the Internal and External Milieu, 14: Feeding and mastication behaviour in ruminants, 15: Food in 3D: How ruminant livestock interact with sown sward architecture at the bite scale, 16: Physiology and Models of Feeding Behaviour and Intake Regulation in Ruminants, 17: Adjustment of feeding choices and intake by a ruminant foraging in varied and variable environments: new insights from continuous bite monitoring, 18: Feeding Free-range Poultry and Pigs, 19: Conclusion and perpectives, M Forbes

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Book SynopsisThe feeding of farm animals directly effects their growth, health, reproduction and ultimately their economic value and is consequently one of the most studied areas of animal science. Building on the first edition and its predecessor, 'The Voluntary Food Intake of Farm Animals,' Forbes has produced an up-to-date and more focused examination of developments in the understanding of voluntary food intake and new ideas and studies relating to diet selection. Chapters have been reorganized and updated to provide a more streamlined approach.Trade Review"There can be few texts on feeding that cover such a broad range of disciplines, from feeding behaviour to modelling of food intake... The book will provide a ready introduction into the many facets of food intake control, and readers will be enthused by the author's obvious love of the area" - Alistair E. Lawrence in Applied Animal Behaviour Science "...Forbes' book is an invaluable reference volume not only for scientists and researchers, but also for postgraduate and undergraduate students studying animal nutrition...because this book is written in clear language, is well illustrated, and details fundamental scientific concepts." -S.U. Hubdy in Animal Feed Science and Technology"Table of ContentsPart I: Basics 1: Introduction 2: Feeding Behaviour Part II: Mechanisms 3: Feedbacks from the Gastrointestinal Tract 4: Metabolites and Hormones 5: Central Nervous System and the Special Senses 6: Learning about Food: Conditioned Preferences and Aversions 7: Diet Selection: Principles 8: Diet Selection: Practicalities Part III: Theories 9: Integrative Theories of Food Intake Control 10: Minimal Total Discomfort Part IV: Food Composition 11: Diet Digestibility, Energy Concentration and Supplementation of Forages 12: Protein and Other Nutrients 13: Appetites for Specific Nutrients 14: Silage Part V: Animal and Environmental Factors 15: Growth and Fattening 16: Reproduction and Lactation 17: Environmental Factors Affecting Intake 18: Epilogue

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Book SynopsisMineral nutrition of livestock is an area of significant importance due to its contribution to farm animal economics and health. With a focus on macromineral utilization in farm animals, this book brings together quantitative aspects of phosphorus and calcium metabolism in farm animals in chapters written by leading researchers worldwide. It covers isotope dilution technique, phosphorus and calcium utilization in ruminants (sheep, goats and cattle) and non-ruminants (swine, horses) and recommended value of phosphorus and calcium inclusion in feed. It is an essential resource for researchers and students in animal sciences and nutrition.Table of Contents1: Introduction - D.M.S.S. Vitti and E. Kebreab 2: Isotope Dilution Technique - D.M.S.S. Vitti and J. C. da Silva Filho 3: Kinetic Models for the Study of Phosphorus Metabolism in Ruminants and Monogastrics - J. France, R.S. Dias, D.M.S.S. Vitti and E. Kebreab 4: Phosphorus and Calcium Utilization in Ruminants Using Isotope Dilution Technique - D.M.S.S. Vitti, J.C. da Silva Filho, H. Louvandini, R.S. Dias, I.C.S. Bueno and E. Kebreab 5: Phosphorus and Calcium Utilization in Non-Ruminants Using Isotope Dilution Technique - J.B. Lopes, C.E. Furtado, J.A. Moreira, J.C. da Silva Filho, R.A. Brandi, E. Kebreab and D. M. S. S. Vitti 6: Bioavailability of Calcium and Phosphorus in Feedstuffs for Farm Animals - E. Kiarie and C.M. Nyachoti 7: Phosphorus and Calcium Nutrition and Metabolism - T.L. Veum 8: Phosphorus and Calcium Requirements of Ruminants - K.F. Knowlton, D. Beede and E. Kebreab 9: Dynamics of Calcium and Phosphorus Metabolism in Laying Hens - S. de Vries, R.P. Kwakkel and J. Dijkstra 10: Efficiency of Phosphorus and Calcium Utilization in Dairy Cattle and Implications to the Environment - A. Bannink, L. ?ebek and J. Dijkstra

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Book SynopsisNutrition is a very broad discipline, encompassing biochemistry, physiology, endocrinology, immunology, microbiology and pathology. Presenting the major principles of nutrition of both domestic and wild animals, this book takes a comparative approach, recognising that there are considerable differences in nutrient digestion, metabolism and requirements among various mammalian and avian species. Explaining species differences in food selection, food-seeking and digestive strategies and their significance to nutritional needs, chapters cover a broad range of topics including digestive physiology, metabolic disorders and specific nutrients such as carbohydrates proteins and lipids, with particular attention being paid to nutritional and metabolic idiosyncrasies. It is an essential text for students of animal and veterinary sciences.Table of ContentsPart I: Introduction and Digestive Tract Physiology 1: Introduction 2: Digestive Physiology: Autoenzymatic Digestors 3: Digestive Physiology: Alloenzymatic Digestors Part II: Protein, Amino Acid and Nitrogen Metabolism 4: Protein and Amino Acid Structures and Properties 5: Protein Digestion 6: Protein and Amino Acid Metabolism and Function Part III: Carbohydrates 7: Carbohydrate Structure 8: Carbohydrate Digestion and Absorption 9: Cellular Metabolism of Carbohydrates Part IV: Lipids 10: Lipid Structure 11: Lipid Digestion 12: Fat and Fatty Acid Metabolism 13: Lipid Peroxidation and Anti-Oxidant Nutrients Part V: Integration of Metabolism 14: Amino Acids and Fats as Metabolic Fuels 15: Energy Storage 16: Disorders and Unique Aspects of Energy Metabolism 17: Feed Intake and Diet Selection Part VI: Structural Features18 The Skeletal System 19: The Integument, Pigmentation, Membranes, and Extracellular Matrix Part VII: Water and Body Fluids 20: Water 21: Blood, Electrolytes and the Anemias Part VIII: Reproduction and the Immune System 22: Nutrition and Reproduction 23: Nutrition and the Immune System 24: The inflammatory Response

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Book SynopsisThis volume offers the latest research-based findings to equip professionals involved in the breeding and raising of horses. Contributions were carefully selected and prepared by leading experts in their fields. The collection starts with a discussion of pregnant and lactating mares, followed by details on foal development, nutritional requirements, and feeding practices under different conditions. Special sections on young horses in training, parasite control as well as on health risks related to nutrition and exercise round off this unique and easy-to-read reference.Today’s horses perform variety of roles and there are many categories of horses based on their breed, size and use, making adequate nutrition challenging. This book considers the links between health, proper dietary treatment and management practices to increase our understanding of the needs of growing horses. In addition, it highlights various innovations in equine nutrition and management to ensure animal wellbeing.Veterinarians, animal nutritionist, and all stakeholders and people working in the horse industry will benefit from the presented knowledge. This book fills a literature gap to prevent health consequences and strengthen performance and physical development in equines.Table of Contents

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Book SynopsisThe book presents extensive information on the latest advancements and anticipated future developments in the domain of poultry nutrition. Historically, the primary objective was to increase meat and egg production to fulfill the growing global demand for animal protein. However, contemporary demands in the poultry industry are not solely focused on optimizing the biological and economic performance of birds, but also encompass societal concerns such as environmental impact, animal welfare, antibiotic growth promoters, traceability, and the use of genetically modified ingredients. Therefore, the book has been designed to incorporate recent scientific research findings and serve as a reliable resource for students, educators, researchers, and industry professionals in the field of poultry nutrition.

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Book SynopsisThe immunologist and bestselling author Attilio Speciani dispels the clichés about so-called ‘food intolerances’ and guides the reader to a healthy and better relationship with food. Colitis, migraines, hormonal changes, arthritis, autoimmune diseases, imbalances of metabolism and many other disorders, from the most common to the most severe, are often related to diet. There is a close relationship between food and health, and when the natural and physiological relationship with food changes, due to food excesses or the repeated introduction of food, the organism generates measurable inflammatory signals that induce and maintain many conditions or diseases

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Book SynopsisIndia has a ravenous appetite for the sweet stuff, way above any other country, if both traditional and modern sugars are counted. We also take excessive amounts of poor-quality carbohydrates, especially, refined cerealsike white rice and white wheat, sugar-sweetened drinks and fruit juice, sweet treats and savouries, which ultimately turn into glucose, a simple sugar the body uses for energy. And Indians today manifest an increased predilection for diseasesinked to sugar (and the fat with which sugar is inextricablyinked): obesity to diabetes, heart disease to hypertension, cancers to dementia, Covid-19 to black fungus. Despite aong association with sugar, there has been very few attempts to understand sugar''s hold in India. Books have been written mainly on the sugar industry, some on diabetes andow-sugar diets. Sugar: The Silent Killer attempts to fill theacunae. It attempts to demystify the way we eat now, the pre-eminence of refined sugar in our diet, what it does to us and what we can do to mitigate its malign influence. Weaving together history, culture and science, it seeks to analyse why we have such an intimate relation with sugar, why it holds on to us so doggedly, why we do can''t do without it, even when we know it can harm us.

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