An Introduction to Feeding Farm Livestock, Second Edition is a two-part book that focuses on nutrition and rationing of farm livestock. Part I describes the animal and its food. Part II presents the terms used in animal nutrition; feeding dairy cattle for milk production; and the rations specific for beef cattle, sheep and pigs. This book will be a valuable supplement to lectures for students attending part-time and full-time courses at the advanced craft/technician level.
Contents Preface to the Second Edition Preface to the First Edition Part I The Animal and Its Food Chapter 1 Introduction—The Functions of Food Chapter 2 The Constituents of Food: Water Chapter 3 The Constituents of the Dry Matter: Carbohydrates Chapter 4 The Constituents of the Dry Matter : Fats and Oils Chapter 5 The Constituents of the Dry Matter : Proteins Chapter 6 The Constituents of the Dry Matter : Minerals Chapter 7 The Constituents of the Dry Matter : Vitamins Chapter 8 Digestion and the Digestive System of Farm Animals Chapter 9 Feeds Commonly Used in Livestock Feeding Part II Rationing Farm Livestock Chapter 10 Terms Used in Animal Nutrition Chapter 11 Feeding Dairy Cattle For Milk Production Chapter 12 Rations for Beef Cattle Chapter 13 Rations for Sheep Chapter 14 Rations for Pigs Index
- No. of pages:
- © Pergamon 1979
- 1st January 1979
- eBook ISBN: