Preface Part 1 THE COMPONENTS OF FOODS 1 The animal and its food1.1 Water 1.2 Dry matter and its components 1.3 Analysis and composition of foods Summary Questions Further reading 2 Carbohydrates2.1 Classification of carbohydrates 2.2 Monosaccharides 2.3 Monosaccharide derivatives 2.4 Oligosaccharides 2.

5 Polysaccharides 2.6 Lignin Summary Questions Further reading 3 Lipids3.1 Classification of lipids 3.2 Fats 3.3 Glycolipids 3.4 Phospholipids 3.5 Waxes 3.6 Steroids 3.

7 Terpenes Summary Questions Further reading 4 Proteins, nucleic acids and other nitrogenous compounds 4.1 Proteins 4.2 Amino acids 4.3 Peptides 4.4 Structure of proteins 4.5 Properties of proteins 4.6 Classification of proteins 4.7 Nucleic acids 4.

8 Other important nitrogenous compounds 4.9 Nitrates 4.10 Alkaloids Summary Questions Further reading 5 Vitamins5.1 Introduction 5.2 Fat-soluble vitamins 5.3 The vitamin B complex 5.4 Vitamin C 5.5 Hypervitaminosis 5.

6 Vitamins and gene expression Summary Questions Further reading 6 Minerals6.1 Functions of minerals 6.2 Natural and supplementary sources of minerals 6.3 Acid-base balance 6.4 Major elements 6.5 Trace elements 6.6 Other elements Summary Questions Further reading Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS 7 Enzymes7.1 Classification of enzymes 7.

2 Nature of enzymes 7.3 Mechanism of enzyme action 7.4 Specific nature of enzymes 7.5 Factors affecting enzyme activity 7.6 Nomenclature of enzymes Summary Questions Further reading 8 Digestion8.1 Digestion in monogastric mammals and fowl 8.2 Microbial digestion in ruminants and other herbivores 8.3 Alternative sites of microbial digestion 8.

4 Nutrient digestion and the environment Summary Questions Further reading Historical reference 9 Metabolism9.1 Energy metabolism 9.2 Protein synthesis 9.3 Fat synthesis 9.4 Carbohydrate synthesis 9.5 Control of metabolism Summary Questions Further reading Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY 10 Evaluation of feeds: digestibility10.1 Measurement of digestibility 10.2 Validity of digestibility coefficients 10.

3 Digestibility in different sections of the digestive tract 10.4 Factors affecting digestibility 10.5 Measurement of mineral availability Summary Questions Further reading 11 Evaluation of foods: energy content of foods and energy partition11.1 Energy demand 11.2 Energy supply and partition 11.3 Animal calorimetry: methods of measuring heat production and energy retention 11.4 Utilisation of metabolisable energy Summary