animal and poultry nutrition

Introduction PART 1 MACRONUTRIENTS Chapter 1 General composition of the animal body and its food Composition of plants and animals 1 Composition of the animal body 1 Distribution of the chemical groups 2 Makeup of certain tissues 3 Estimation of gross body composition of living animals 3 Composition of plants and their products 4 Chapter 2 Water and its metabolism Properties and functions 6 Metabolic water 6 Requirements 7 Water absorption and excretion 8 Nutrients and toxic elements in water 8 Chapter 3 Carbohydrates and their metabolism Carbohydrate members 9 The determination of carbohydrates for nutritional purposes 13 Digestion and absorption of carbohydrates by nonruminants 13 Metabolism 14 Digestion and absorption of carbohydrates by ruminants 14 Metabolism of VFA 15 Microbial digestion of crude fiber 15 Bulk 17 Chapter 4 Proteins and their metabolism Properties of proteins 18 Functions of proteins 18 Amino acids 19 Differences in the amino acid requirements 20 Synthesis of nonessential amino acids 20 Classification of proteins 21 True and crude protein 22 Digestion and absorption of nitrogen compounds in nonruminants 23 Digestion and absorption of nitrogenous compounds in ruminants 24 Non- protein nitrogen compounds as protein source 25 The fate of absorbed nitrogen 27 Chapter 5 Lipids and their metabolism Structure of fats 28 Essential fatty acids 29 Classification of lipids 30 Properties of fats 32 Lipid digestion and absorption in nonruminants 33 Lipid digestion and absorption in ruminants 34 Body fat 34 Fat storage 35 Lipid synthesis 35 Food source and nature of body fat in nonruminants 35 Food fat and nature of milk and body fat in ruminants 36 Ketosis 36 Special nutritive value of fat as a group 36 PART II MINERALS Introduction Requirements 39 Metabolism 39 The availability of mineral elements 40 Incidence of deficiencies 41 ESSENTIAL MACROELEMENS Chapter 1 Macroelements in body 42 Distribution 42 Bone composition and metabolism 43 Levels in blood and body fluids 44 Macrominerals in muscle 47 Macrominerals in milk and egg 47 Conclusion 47 Chapter 2 Functions of macroelements 49 Conclusion 51 Chapter 3 Absorption and excretion 54 Conclusion 55 Chapter 4 Relationships and interrelationships Relationships 57 Interrelationships 57 Conclusion 58 Chapter 5 Deficiency symptoms of macroelements Inspection symptoms 59 Symptoms relating to the feeding and watering behaviour 59 Symptoms relating to production problems 60 Symptoms relating to tissues 60 Effect on metabolism 65 Effect on reproduction 65 Effect on urinary system 66 Effect on circulatory system 66 Effect on nerve and neuromuscular function 66 Conclusion 69 Chapter 6 Incidence of deficiency, requirements, and supplements 71 Chapter 7 Toxicity of macroelements 77 Conclusion 81 ESSENTIAL MICROELEMENTS Chapter 8 Microelements in body 82 Distribution 82 Trace elements in milk 83 Trace elements in egg 83 Conclusion 83 Chapter 9 Functions of the microelements 85 Conclusion 89 Chapter 10 Absorption and excretion 91 Conclusion 92 Chapter 11 Relationships and interrelationships Relationships 94 Interrelationships 95 Conclusion 97 Chapter 12 Deficiency symptoms of microelements Inspection symptoms 98 Digestive disturbances 98 Feeding behavior 98 Production 98 Deficiency symptoms in tissues 99 The reproductive system 102 Cardiovascular system 105 Nervous system 105 Other organs and tissues 105 Conclusion 105 Chapter 13 Requirements 107 Chapter 14 Supplements 110 Conclusion 112 Chapter 15 Toxicity of trace elements 113 PART III VITAMINS Introduction Vitamins and animal health 119 Chapter 16 Fat-soluble vitamins Vitamin A and carotene 126 Vitamin D 130 Vitamin E 133 Vitamin K 137 Chapter 17 Water-soluble vitamins Introduction 139 Structure and metabolism 139 Chapter 18 Functions 145 Chapter 19 Deficiency symptoms Production problems 153 Effect on tissues 153 Immunity 156 Body systems 156 Conclusion 160 Chapter 20 Incidence of vitamin deficiencies 162 Chapter 21 Vitamin sources 164 PART IV FEED INTAKE Chapter 22 Feed intake and factors affecting Introduction 166 Factors 166 Excess o food 167 Deficiency of food 168 Excess of carbohydrates 169 Deficiency of carbohydrates 169 Excess of fat 170 Deficiency of fat 170 Excess of protein 171 Deficiency of protein 171 Excess of water 172 Deficiency of water 173