Greenhalgh : Animal Nutrition /: Animal Nutrition. (2022)

• Record Type: Book
• Further Information: Note: Peter McDonald, J.F.D. Greenhalgh, C A Morgan, Liam Sinclair, R Edwards, Robert Wilkinson.
• Authors: McDonald, Peter; Greenhalgh, J. F. D; Morgan, C A; Sinclair, Liam; Edwards, R; Wilkinson, Robert
• Contents: <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><em style="box-sizing: border-box;">Preface <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">Part 1 <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">THE COMPONENTS OF FOODS <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">1 The animal and its food<br style="box-sizing: border-box;">1.1 Water<br style="box-sizing: border-box;">1.2 Dry matter and its components<br style="box-sizing: border-box;">1.3 Analysis and composition of foods<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">2 Carbohydrates<br style="box-sizing: border-box;">2.1 Classification of carbohydrates<br style="box-sizing: border-box;">2.2 Monosaccharides<br style="box-sizing: border-box;">2.3 Monosaccharide derivatives<br style="box-sizing: border-box;">2.4 Oligosaccharides<br style="box-sizing: border-box;">2.5 Polysaccharides<br style="box-sizing: border-box;">2.6 Lignin<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">3 Lipids<br style="box-sizing: border-box;">3.1 Classification of lipids<br style="box-sizing: border-box;">3.2 Fats<br style="box-sizing: border-box;">3.3 Glycolipids<br style="box-sizing: border-box;">3.4 Phospholipids<br style="box-sizing: border-box;">3.5 Waxes<br style="box-sizing: border-box;">3.6 Steroids<br style="box-sizing: border-box;">3.7 Terpenes<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">4 Proteins, nucleic acids and other nitrogenous compounds<br style="box-sizing: border-box;">4.1 Proteins<br style="box-sizing: border-box;">4.2 Amino acids<br style="box-sizing: border-box;">4.3 Peptides<br style="box-sizing: border-box;">4.4 Structure of proteins<br style="box-sizing: border-box;">4.5 Properties of proteins<br style="box-sizing: border-box;">4.6 Classification of proteins<br style="box-sizing: border-box;">4.7 Nucleic acids<br style="box-sizing: border-box;">4.8 Other important nitrogenous compounds<br style="box-sizing: border-box;">4.9 Nitrates<br style="box-sizing: border-box;">4.10 Alkaloids<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">5 Vitamins<br style="box-sizing: border-box;">5.1 Introduction<br style="box-sizing: border-box;">5.2 Fat-soluble vitamins<br style="box-sizing: border-box;">5.3 The vitamin B complex<br style="box-sizing: border-box;">5.4 Vitamin C<br style="box-sizing: border-box;">5.5 Hypervitaminosis<br style="box-sizing: border-box;">5.6 Vitamins and gene expression<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">6 Minerals<br style="box-sizing: border-box;">6.1 Functions of minerals<br style="box-sizing: border-box;">6.2 Natural and supplementary sources of minerals<br style="box-sizing: border-box;">6.3 Acid–base balance<br style="box-sizing: border-box;">6.4 Major elements<br style="box-sizing: border-box;">6.5 Trace elements<br style="box-sizing: border-box;">6.6 Other elements<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;"><br data-mce-bogus="1" style="box-sizing: border-box;"> <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">Part 2 <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">THE DIGESTION AND METABOLISM OF NUTRIENTS <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">7 Enzymes<br style="box-sizing: border-box;">7.1 Classification of enzymes<br style="box-sizing: border-box;">7.2 Nature of enzymes<br style="box-sizing: border-box;">7.3 Mechanism of enzyme action<br style="box-sizing: border-box;">7.4 Specific nature of enzymes<br style="box-sizing: border-box;">7.5 Factors affecting enzyme activity<br style="box-sizing: border-box;">7.6 Nomenclature of enzymes<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">8 Digestion<br style="box-sizing: border-box;">8.1 Digestion in monogastric mammals and fowl<br style="box-sizing: border-box;">8.2 Microbial digestion in ruminants and other herbivores<br style="box-sizing: border-box;">8.3 Alternative sites of microbial digestion<br style="box-sizing: border-box;">8.4 Nutrient digestion and the environment<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading<br style="box-sizing: border-box;">Historical reference <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">9 Metabolism<span style="box-sizing: border-box; font-weight: 700;"><br style="box-sizing: border-box;">9.1 Energy metabolism<br style="box-sizing: border-box;">9.2 Protein synthesis<br style="box-sizing: border-box;">9.3 Fat synthesis<br style="box-sizing: border-box;">9.4 Carbohydrate synthesis<br style="box-sizing: border-box;">9.5 Control of metabolism<br style="box-sizing: border-box;">Summary<br style="box-sizing: border-box;">Questions<br style="box-sizing: border-box;">Further reading <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;"><br data-mce-bogus="1" style="box-sizing: border-box;"> <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">Part 3 <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY <p style="box-sizing: border-box; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: "He
• Edition: Eighth edition
• Publisher Details: Harlow : Pearson Education
• Publication Date: 2022
• Copyright Date: 2022
• Extent: 1 online resource (1 page)
• Subjects: Veterinary nutrition; Animal husbandry; Zoology & animal sciences; Agricultural science
• Languages: English
• ISBNs: 9781292251677; 1292251670
• Related ISBNs: 9781292251660
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.