Animal Nutrition

Author: Peter McDonald
Publisher: Pearson Education
ISBN: 0582419069
Release Date: 2002-01
Genre: Nature

The latest edition of this classic text, now in a larger format with improved artwork, continues to provide a clear and comprehensive introduction to the science and practice of animal nutrition. Animal Nutrition covers four main areas. Chapters 1-9 explain the basic chemistry and biochemistry of feed constituents, digestion and metabolism; Chapters 10-18 evaluate the energy and nutrient content of feedstuffs and discuss the assessment of nutritional requirements and ration formulation; Chapters 19-25 describe the characteristics of commonly used feedstuffs such as forages, concentrates and by-products; and the Appendix provides comprehensive tables on the composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, and horses.

Danny oder die Fasanenjagd

Author: Roald Dahl
Publisher:
ISBN: 3866158130
Release Date: 2010
Genre:

Im Wald Fasanen zu jagen, ist verboten. Danny und sein Vater denken sich ein paar schlaue Tricks aus, wie sie die Vögel trotzdem fangen und die grimmigen Wildhüter überlisten können.

Perspektiven nachwachsender Rohstoffe in der Chemie

Author: Horst Eierdanz
Publisher: John Wiley & Sons
ISBN: 9783527624737
Release Date: 2008-11-25
Genre: Science

Renewable raw materials are not only a hot, up-to-date topic for the daily press - active chemical research is also beeing carried out in this field. Many cultivated plants can already be used as raw materials in the chemical industry, for others industrial-scale processes have still to be developed or suitable varieties have to be bred - a wide field of research. This volume confirms that condierable success has already been achieved in recent years. Here experts present results ranging from basic research to practical applications. The high proportion of research workers from the chemical industry ensures that the contributions are strongly angled towards industrial practice.

Dairy Cattle Feeding and Nutrition

Author: W. J. Miller
Publisher: Elsevier
ISBN: 9780323138055
Release Date: 2012-12-02
Genre: Technology & Engineering

Dairy Cattle Feeding and Nutrition was designed to provide information needed by those interested in the feeding and nutrition of dairy cattle. It contains basic information for students in courses on feeds and feeding, dairy cattle production, and animal nutrition.

Animal Feeds Feeding and Nutrition and Ration Evaluation CD ROM

Author: David Tisch
Publisher: Cengage Learning
ISBN: 9781305450455
Release Date: 2005-10-05
Genre: Science

Feeds, Feeding, and Animal Nutrition is the first book of its kind to finally pair ration formulation software with the book to create a comprehensive learning solution. The animal feeding and nutrition industries are as computerized as any industry in the world, but the challenge has been to find software that can effectively accompany a book and give the reader everything they need to succeed. This is a deficiency that has now been addressed. The ration formulation software has the same functionality as that used in the industry today and covers each species discussed in the book. Along with the software, the book includes the most current information on animal feeding and nutrition available, including full species coverage such as four ruminants, swine, chickens, rabbits, horses, dogs, cats, trout, and catfish. The book also extensively covers dietary energy, water requirements for livestock, and feed milling. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Halophytic and Salt Tolerant Feedstuffs

Author: Hassan M. El Shaer
Publisher: CRC Press
ISBN: 9781498709217
Release Date: 2015-11-18
Genre: Nature

Naturally occurring salt tolerant and halophytic plants (trees, shrubs, grasses, and forbs) have always been utilized by livestock as a supplement or drought reserve. Salt tolerant forage and fodder crops are now being planted over wide areas. Increasingly, large-scale production of fodder on formerly abandoned irrigated cropland has allowed salt tolerant and halophytic feedstuffs to be mainstreamed into the supply chain for feedlots. Feeding salty feeds to livestock has been evaluated in many countries with good outcomes especially as a way to improve livestock nutrition and productivity. Better ways have been devised to use these potentially valuable feed resources. These feedstuffs are best fed in mixed rations. Substituting conventional fodder with up to 30 percent of the diets comprising halophytic feedstuffs have proved most successful for ruminant livestock but special formulations have been devised for poultry and rabbits. There are big savings on the import of costly feedstuffs and benefits to livelihoods of those dependent on scattered, sparse and unreliable forage/fodder in the world’s drylands that cover about 40 percent of the world’s land surface. This book is written by leading authorities from many different countries. It reviews past and current work on the animal-oriented aspects of the utilization of feedstuffs derived from salt tolerant and halophytic plants. It brings to the reader (scientist, researcher, academics and their students, policy makers, and livestock operators) an up-to-date analysis of the important issues related to salt-rich feedstuffs (nutrition, productivity, and reproduction).

Practical Cookery for the Level 3 NVQ and VRQ Diploma 6th edition

Author: David Foskett
Publisher: Hachette UK
ISBN: 9781471806711
Release Date: 2014-08-29
Genre: Study Aids

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text