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Animal Nutrition
This book covers four main areas. Chapters 1-9 explain the basic chemistry and biochemistry of feed constituents, digestion and metabolism, Chapters 10-18 evaluate the energy and nutrient content of feedstuffs and discuss the assessment of nutritional requirements and ration formulation, Chapters 19-25 describe the characteristics of commonly used feedstuffs such as forages, concentrates and by products, and the Appendix provides comprehensive tables on the composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry and horses.
