Description
Bringing together international expertise in rabbit production, topics covered in this fully updated volume include digestive physiology, feed formulation and product quality, as well as feeding strategies, feed processing, feed management around weaning and the relationship between nutrition and intestinal health. Brand new to this edition, the chapters also discuss the development of immune response and the role of intestinal microbiota, new dietary sources and additives, and feeding behaviour in pasture and organic feeding. A valuable resource for researchers and students of animal nutrition and production, this book provides a comprehensive, research-based review of nutrition for these important animals.
Table of contents
- 1: The Digestive System of the Rabbit
- 2: Digestion of Sugars and Starch
- 3: Protein Digestion
- 4: Fat Digestion
- 5: Fibre Digestion
- 6: Energy and Protein Metabolism and Requirements
- 7: Minerals, Vitamins and Additives
- 8: Feed Evaluation
- 9: Influence of Diet on Rabbit Meat Quality
- 10: Nutrition and Feeding Strategy: Impacts on Health Status
- 11: Feed Manufacturing
- 12: Feed Formulation
- 13: Feeding Behaviour of Rabbits
- 14: Feeding Systems for Intensive Production
- 15: Nutrition and Climatic Environment
- 16: Nutritional Recommendations and Feeding Management of Angora Rabbits
- 17: Pet Rabbit Feeding and Nutrition
- 18: Feeding and Nutrition of Laboratory Rabbits
Readership
A valuable resource for researchers and students of animal nutrition and production, this book provides a comprehensive, research-based review of nutrition for these important animals.
Reviews
An excellent, comprehensive, and well-written update to the second edition . . . essential for veterinarians involved in rabbit meat or fur production. I highly recommend that any veterinarian who provides care for either commercial or companion rabbits add this book to their reference library. - Susan A. Brown, DVM Rosehaven Exotic Animal Veterinary Services Batavia, III
