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By P. McDonald, R. a. Edwards, J. F. D. Greenhalgh, C. A. Morgan, L. A. Sinclair

The most recent version of this vintage textual content has been reorganised to supply a transparent and finished creation to the technological know-how and perform of animal food. Animal Nutrition is divided into six major sections protecting: The elements of nutrients; The digestion and metabolism of nutrition; Quantifying the nutrient content material of meals: digestibility, power and protein values; The nutrient requisites of animals; The dietary features of meals; and Animal items and human food. The Appendices offers finished tables at the composition of meals and feeding criteria for dairy and red meat livestock, sheep, pigs and bird, and horses.

The textual content is supported via key experimental facts all through. Quantitative elements of the topic are in actual fact defined and illustrated via labored examples. difficulties and recommendations have now been further to all chapters to help pupil studying.

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The surface lipids are mainly waxes, with relatively minor contributions from long-chain hydrocarbons, fatty acids and cutin. The membrane lipids, present in mitochondria, the endoplasmic reticulum and the plasma membranes, are mainly glycolipids (40–50 per cent) and phosphoglycerides. Plant storage lipids occur in fruits and seeds and are, predominantly, triacylglycerols. Over 300 different fatty acids have been isolated from plant tissues, but only about seven are of common occurrence. The most abundant is ␣-linolenic acid; the most common saturated acid is palmitic acid and the most common monounsaturated acid is oleic acid.

The radiation absorbed by the atoms in the flame is proportional to the concentration of the element in the food sample. Flame emission spectroscopy measures the radiation from solutions of the sample heated in air/acetylene or oxygen/acetylene flames. Each element emits radiation at specific wavelengths and there are published tables of flame emission spectra. Atomic absorption and flame emission spectrometry are being replaced by inductively coupled plasma emission spectroscopy, as this has a greater sensitivity for the relatively inert elements and can be used to determine several elements simultaneously or sequentially.

Carbohydrates are compounds containing carbon, hydrogen and oxygen, with the last two elements present in the same proportions as in water, and are found especially in plant foods. 2. They range from the simple sugar molecules (monosaccharides) with between three and seven carbon atoms to combinations of two, three or four molecules (di-, tri- and tetrasaccharides) and finally to complex polymers of the sugar molecules (polysaccharides). 3. The monosaccharides have an active aldehyde or ketone group and can take the mirror image D- or L-formation.

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