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Abstract:
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1. The animal and its food -- 2. Carbohydrates -- 3. Lipids -- 4. Proteins, nucleic acids and other nitrogenous compounds -- 5. Vitamins -- 6. Minerals -- 7. Enzymes -- 8. Digestion -- 9. Metabolism -- 10. Evaluation of foods. (A) Digestibility -- 11. Evaluation of foods. (B) Energy content of foods and the partition of food energy within the animal -- 12. Evaluation of foods. (C) Systems for expressing the energy value of foods -- 13. Evaluation of foods. (D) Protein -- 14. Feeding standards for maintena
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