An Introduction To Feeding Farm Livestock (pergamon International Library Of Science, Technology, Engineering, And Social Studies)

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. Content: Other Titles in the Pergamon International Library , Page ii Front Matter , Page iii Copyright , Page iv Preface to the Second Edition , Page vii Preface to the First Edition , Page ix CHAPTER 1 - Introduction—the functions of food , Pages 3-8 CHAPTER 2 - The constituents of food: water , Pages 9-12 CHAPTER 3 - The constituents of the dry matter: carbohydrates , Pages 13-18 CHAPTER 4 - The constituents of the dry matter: fats and oils , Pages 19-22 CHAPTER 5 - The constituents of the dry matter: proteins , Pages 23-28 CHAPTER 6 - The constituents of the dry matter: minerals , Pages 29-33 CHAPTER 7 - The constituents of the dry matter: vitamins , Pages 34-37 CHAPTER 8 - Digestion and the digestive systems of farm animals , Pages 38-48 CHAPTER 9 - Feeds commonly used in livestock feeding , Pages 49-69 CHAPTER 10 - Terms used in animal nutrition , Pages 73-82 CHAPTER 11 - Feeding dairy cattle for milk production , Pages 83-101 CHAPTER 12 - Rations for beef cattle , Pages 102-117 CHAPTER 13 - Rations for sheep , Pages 118-137 CHAPTER 14 - Rations for pigs , Pages 138-151 Index , Pages 153-156