Animal Nutrition

714 Pages·2011·2.676 MB·English

by  P. McDonald, R. a. Edwards, J. F. D. Greenhalgh, C. A. Morgan, L. A. Sinclair

AnimAl nutrition Seventh Seventh Edition
Edition
AnimAl nutrition
Seventh Edition A
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P. McDonald R. A. Edwards J. F. D. Greenhalgh
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C. A. Morgan L. A. Sinclair R. G. Wilkinson m P. McDonald
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R. A. Edwards
Animal Nutrition is a core text for undergraduates in Animal Science, Veterinary Science, Agriculture,
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Biology and Biochemistry studying this subject. It also provides a standard reference text for agricultural
J. F. D. Greenhalgh
advisers, animal nutritionists and manufacturers of animal feeds.
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The latest edition of this classic text continues to provide a clear and comprehensive introduction to the C. A. Morgan
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science and practice of animal nutrition. The text is supported by key experimental evidence throughout.
Quantitative aspects of the subject are clearly explained and illustrated by worked examples. Chapters
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that deal with the calculation of requirements include problems and solutions to aid student learning. Other
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chapters include essay-type questions that students can use as a guide to revision.
R. G. Wilkinson
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The new edition of Animal Nutrition has been completely updated and has been reorganised to
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present the subject in six sections:
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• the components of foods – carbohydrates, lipids, proteins, vitamins and minerals
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• the digestion and metabolism of nutrients – how animals obtain and utilise nutrients from foods
• quantifying the nutrients supplied by foods – digestibility, energy and protein values
• the nutrient requirements of animals – maintenance and production M M
• a description of the foods commonly given to animals – their nutrient content and factors o c
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affecting their use g
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• the contribution of animal products to human nutrition – including effects on health and the n
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environment l
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The Appendix provides comprehensive tables on the composition of foods and the latest feeding in
standards for dairy and beef cattle, sheep, pigs and poultry, and horses. E
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P McDonald was formerly Head of the Department of Agricultural Biochemistry at the Edinburgh School rd
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of Agriculture. R A Edwards was formerly Head of the Department of Animal Nutrition at the Edinburgh s
School of Agriculture. J F D Greenhalgh is Emeritus Professor of Animal Production and Health at il
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the University of Aberdeen. C A Morgan is an animal nutritionist at the Scottish Agricultural College, i G
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Edinburgh. L A Sinclair is Professor of Animal Science at Harper Adams University College. R G Wilkinson s e
is Principal Lecturer in Ruminant Nutrition at Harper Adams University College o e
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www.pearson-books.com
Front cover image: © Getty Images
CVR_MCDO4238_07_SE_CVR.indd 1 20/12/2010 15:00

ANIMAL NUTRITION
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ANIMAL NUTRITION
SEVENTH EDITION
P McDonald
Formerly Reader in Agricultural Biochemistry, University of
Edinburgh, and Head of the Department of Agricultural
Biochemistry, Edinburgh School of Agriculture
R A Edwards
Formerly Head of the Department of Animal Nutrition,
Edinburgh School of Agriculture
J F D Greenhalgh
Emeritus Professor of Animal Production and Health,
University of Aberdeen
C A Morgan
Scottish Agricultural College
L A Sinclair
Harper Adams University College
R G Wilkinson
Harper Adams University College

Contents
Preface to the seventh edition xi
Acknowledgements xii
Part 1
THE COMPONENTS OF FOODS 1
1 The animal and its food 3
1.1 Water 4
1.2 Dry matter and its components 5
1.3 Analysis and characterisation of foods 5
Summary 14
Further reading 15
2 Carbohydrates 16
2.1 Classification of carbohydrates 16
2.2 Monosaccharides 18
2.3 Monosaccharide derivatives 20
2.4 Oligosaccharides 23
2.5 Polysaccharides 26
2.6 Lignin 30
Summary 30
Further reading 31
3 Lipids 32
3.1 Classification of lipids 32
3.2 Fats 33
3.3 Glycolipids 43
3.4 Phospholipids 44
3.5 Waxes 46
3.6 Steroids 47
3.7 Terpenes 50
Summary 51
Questions 51
Further reading 52
4 Proteins, nucleic acids and other nitrogenous compounds 53
4.1 Proteins 53
4.2 Amino acids 53
4.3 Peptides 59
4.4 Structure of proteins 60
4.5 Properties of proteins 61
4.6 Classification of proteins 61
4.7 Nucleic acids 63
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Contents
4.8 Other nitrogenous compounds 66
4.9 Nitrates 67
4.10Alkaloids 68
Summary 68
Further reading 69
5 Vitamins 70
5.1 Introduction 70
5.2 Fat-soluble vitamins 74
5.3 The vitamin B complex 87
5.4 Vitamin C 99
5.5 Hypervitaminosis 100
Summary 101
Further reading 102
6 Minerals 103
6.1 Functions of minerals 103
6.2 Natural and supplementary sources of minerals 107
6.3 Acid–base balance 110
6.4 Major elements 112
6.5 Trace elements 121
6.6 Other elements 135
Summary 136
Further reading 136
Part 2
THE DIGESTION AND METABOLISM OF NUTRIENTS 139
7 Enzymes 141
7.1 Classification of enzymes 142
7.2 Nature of enzymes 144
7.3 Mechanism of enzyme action 146
7.4 Specific nature of enzymes 148
7.5 Factors affecting enzyme activity 150
7.6 Nomenclature of enzymes 154
Summary 155
Further reading 155
8 Digestion 156
8.1 Digestion in monogastric mammals 156
8.2 Microbial digestion in ruminants and other herbivores 171
8.3 Alternative sites of microbial digestion 186
8.4 Nutrient digestion and the environment 188
Summary 189
Further reading 191
Historical reference 191
9 Metabolism 192
9.1 Energy metabolism 194
9.2 Protein synthesis 213
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Contents
9.3 Fat synthesis 219
9.4 Carbohydrate synthesis 226
9.5 Control of metabolism 232
Summary 233
Further reading 234
Part 3
QUANTIFYING THE NUTRIENT CONTENT OF FOODS:
DIGESTIBILITY, ENERGY AND PROTEIN VALUES 235
10 Evaluation of foods: digestibility 237
10.1 Measurement of digestibility 238
10.2 Validity of digestibility coefficients 243
10.3 Digestibility in different sections of the digestive tract 244
10.4 Factors affecting digestibility 247
10.5 Measurement of mineral availability 251
Summary 252
Questions 252
Further reading 253
11 Evaluation of foods: energy content of foods
and energy partition within the animal 254
11.1 Demand for energy 254
11.2 Supply of energy 255
11.3 Animal calorimetry: methods for measuring heat production
and energy retention 262
11.4 Utilisation of metabolisable energy 270
Summary 278
Questions 279
Further reading 280
12 Evaluation of foods: systems for expressing
the energy value of foods 281
12.1 Energy systems and energy models 282
12.2 Energy systems for ruminants 283
12.3 Energy systems for pigs and poultry 295
12.4 Energy systems for horses 297
12.5 Predicting the energy value of foods 298
Summary 300
Questions 301
Further reading 301
Historical references 302
13 Evaluation of foods: protein 303
13.1 Crude protein 303
13.2 Digestible crude protein 305
13.3 Determination of endogenous nitrogen 306
13.4 Measures of protein quality for monogastric animals 308
13.5 Measures of food protein used in practice in the feeding
of pigs and poultry 315
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Contents
13.6 Measures of food protein used in practice in the feeding of horses 317
13.7 Measures of protein quality for ruminant animals 318
13.8 The UK metabolisable protein system 331
13.9 Feed into Milk 333
Summary 337
Questions 338
Further reading 339
Part 4
THE NUTRIENT REQUIREMENTS OF ANIMALS 341
14 Feeding standards for maintenance and growth 343
14.1 Nutrient requirements for maintenance 345
14.2 Nutrient requirements for growth 361
14.3 Nutrient requirements for wool production 373
14.4 Mineral and vitamin requirements for maintenance
and growth 375
14.5 Nutritional control of growth 378
Summary 381
Questions 383
Further reading 383
Historical reference 383
15 Feeding standards for reproduction 384
15.1 Nutrition and the initiation of reproductive ability 385
15.2 Plane of nutrition, fertility and fecundity 387
15.3 Egg production in poultry 391
15.4 Nutrition and the growth of the foetus 395
Summary 402
Questions 403
Further reading 403
16 Lactation 405
16.1 Sources of milk constituents 406
16.2 Nutrient requirements of the lactating dairy cow 410
16.3 Nutrient requirements of the lactating goat 440
16.4 Nutrient requirements of the lactating ewe 444
16.5 Nutrient requirements of the lactating sow 449
16.6 Nutrient requirements of the lactating mare 453
Summary 457
Questions 458
Further reading 459
17 Voluntary intake of food 461
17.1 Food intake in monogastric animals 462
17.2 Food intake in ruminants 468
17.3 Food intake in horses 474
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