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Forage evaluation in ruminant nutrition.

Book cover for Forage evaluation in ruminant nutrition.

Description

This volume contains 21 chapters, which are principally in-depth reviews, in 6 sections covering: the importance of forage evaluation for humans and animals; estimating the energy value of forages; estimating the protein value of forages; physicochemical approaches; minerals, vitamins, antinutritive and other factors; and general conclusion and discussion. There is an index. Chapters have been abstracted individually.

Metrics

Book Chapters

Chapter: 1 (Page no: 1) Forages and their role in animal systems. Author(s): Wilkins, R. J.
Chapter: 2 (Page no: 15) Forage evaluation for efficient ruminant livestock production. Author(s): Beever, D. E. Mould, F. L.
Chapter: 3 (Page no: 43) Intake of forages. Author(s): Romney, D. L. Gill, M.
Chapter: 4 (Page no: 63) Prediction of energy supply in ruminants, with emphasis on forages. Author(s): López, S. Dijkstra, J. France, J.
Chapter: 5 (Page no: 95) Forage evaluation using measurements of energy metabolism. Author(s): Reynolds, C. K.
Chapter: 6 (Page no: 113) The measurement of forage digestibility in vivo. Author(s): Rymer, C.
Chapter: 7 (Page no: 135) Faeces as a source of microbial enzymes for estimating digestibility. Author(s): Omed, H. M. Lovett, D. K. Axford, R. F. E.
Chapter: 8 (Page no: 155) Enzyme techniques for estimating digestibility. Author(s): Jones, D. I. H. Theodorou, M. K.
Chapter: 9 (Page no: 175) The in situ technique for the estimation of forage degradability in ruminants. Author(s): Ørskov, E. R.
Chapter: 10 (Page no: 189) Cumulative gas-production techniques for forage evaluation. Author(s): Williams, B. A.
Chapter: 11 (Page no: 215) Animal-based techniques for the estimation of protein value of forages. Author(s): Tamminga, S. Chen, X. B.
Chapter: 12 (Page no: 233) In situ techniques for the estimation of protein degradability and postrumen availability. Author(s): Hvelplund, T. Weisbjerg, M. R.
Chapter: 13 (Page no: 259) Enzymatic and microbial-cell preparation techniques for predicting rumen degradation and postruminal availability of protein. Author(s): Calsamiglia, S. Stern, M. D. Bach, A.
Chapter: 14 (Page no: 281) Characterization of forages by chemical analysis. Author(s): Cherney, D. J. R.
Chapter: 15 (Page no: 301) Near-infrared (NIR) spectroscopy: an alternative approach for the estimation of forage quality and voluntary intake. Author(s): Deaville, E. R. Flinn, P. C.
Chapter: 16 (Page no: 321) NMR and other physicochemical techniques for forage assessment. Author(s): Himmelsbach, D. S.
Chapter: 17 (Page no: 345) Trace-mineral status of forages. Author(s): MacPherson, A.
Chapter: 18 (Page no: 373) Major minerals in forages. Author(s): McDowell, L. R. Valle, G.
Chapter: 19 (Page no: 399) Vitamins in forages. Author(s): Ballet, N. Robert, J. C. Williams, P. E. V.
Chapter: 20 (Page no: 433) Secondary plant compounds and forage evaluation. Author(s): Reed, J. D. Krueger, C. Rodriguez, G. Hanson, J.
Chapter: 21 (Page no: 449) Current procedures, future requirements and the need for standardization. Author(s): Givens, D. I. Owen, E. Adesogan, A. T.

Book details

  • Year of Publication
  • 2000
  • ISBN
  • 9780851993447
  • Record Number
  • 20001414568