Table of Contents

• Part 1 THE COMPONENTS OF FOODS
• 1 The animal and its food
• 2 Carbohydrates
• 3 Lipids
• 4 Proteins, nucleic acids and other nitrogenous compounds
• 5 Vitamins
• 6 Minerals
• Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS
• 7 Enzymes
• 8 Digestion
• 9 Metabolism
• Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY
• 10 Evaluation of feeds: digestibility 
• 11 Evaluation of foods: energy content of foods and energy partition
• 12 Evaluation of foods: systems for expressing energy supply and requirements
• 13 Evaluation of foods: protein
• Part 4 THE NUTRIENT REQUIREMENTS OF ANIMALS
• 14 Feeding standards for maintenance and growth
• 15 Feeding standards for reproduction
• 16 Lactation
• 17 Voluntary intake of food
• Part 5 THE NUTRITIONAL CHARACTERISTICS OF FOODS
• 18 Grass and forage crops
• 19 Silage
• 20 Hay, artificially dried forages, straws and chaff
• 21 Roots, tubers and related by-products
• 22 Cereal grains and cereal by-products
• 23 Protein concentrates
• 24 Food additives
• Part 6 ANIMAL PRODUCTS AND HUMAN NUTRITION
• 25 Animal nutrition and the consumers of animal products

About the Author

The late  P. McDonald was formerly Head of the Department of Agricultural Biochemistry at the Edinburgh School of Agriculture.
The late R. A. Edwards was formerly Head of the Department of Animal Nutrition at the Edinburgh School of Agriculture.
J. F. D. Greenhalgh is Emeritus Professor of Animal Production and Health at the University of Aberdeen.
C. A. Morgan was formerly animal nutritionist at the Scottish Agricultural College, Edinburgh.
L. A. Sinclair is Professor of Animal Science at Harper Adams University.
R. G. Wilkinson is Principal Lecturer in Ruminant Nutrition at Harper Adams University.