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The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
Urea as a Protein Supplement presents the significant advances that have been made in ruminant nutrition. This book examines the role of the rumen flora and fauna as synthesizers of protein from non-protein nitrogen sources such as ammonium compounds and urea. Organized into four parts encompassing 23 chapters, this book starts with an overview of the use of urea and other non-protein nitrogen sources in ruminant nutrition. This text then explores the various methods that may be used for the preparation of urea, which involves the dehydration of ammonium carbamate produced by the reaction of carbon dioxide and ammonia at high pressure and temperature. Other chapters consider the ways in which urea could be utilized to increase protein supplies. The final chapter deals with the hydrolysis of urea by urease to ammonia and carbon dioxide, which has been used as a method for determining urea for many years. Agricultural scientists and farmers will find this book useful.
The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to agriculture supplements, covers various food byproducts and nutritional and other food supplements used in animal feeding. In addition, it also includes information on nutrition supplements for plants.
If you have ever wondered why animals prefer some foods and not others, how poor feeding management can cause conditions such as laminitis, rumenitis or diarrhoea, or how to construct a diet to optimise animal performance and health, then this book will introduce you to the fundamentals of animal nutrition and their practical implementation. With its evidence-based approach and emphasis on the practical throughout, this is a valuable textbook for undergraduate and graduate animal science students studying the feeding of farm animals. It is also an essential reference for early practitioners, veterinarians, farm managers and advisers in animal feed companies.
Range and Animal Sciences and Resources Management is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Rangelands comprise over forty percent of the earth's land surface and, as one of the most prevalent land systems on the planet, rangelands are critical habitats for myriad plant and animal species and form many of the world's major watersheds Rangelands are categorized in two distinct ways: (a) as a type of land or (b) a type of (land) use. This theme with contributions from distinguished experts in the field discusses about Range and Animal Sciences and Resources Management in several related topics. These two volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Recent Developments in Ruminant Nutrition presents papers that discuss the advancement of the different areas of ruminant nutrition. The book is comprised of 20 chapters that cover topics, such as reproduction, diet, and nutrition. The coverage of the text includes growth stimulation in ruminants; protein quantity and quality for the U.K. dairy cow; and complete-diet feeding of dairy cows. The book also covers rumen fermentation related topics, such as influence of nitrogen and carbohydrate inputs on rumen fermentation; aspects of the biochemistry of rumen fermentation and their implication in ruminant productivity; and manipulation of rumen fermentation. The text will be of great use to researchers and professionals in the animal husbandry industry.