This proceedings contains 30 papers on dairy cow, heifer and calf feeding; feed rations and formulation; feed nutritive value; feed supplements and additives; nutrition physiology and milk production and quality.

Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the tocopherols and tocotrienols are actually a group of eight isomeric molecules that are characterized ...

There is increasing interest in the biology of domestic animals ranging from genomics, transcriptomics, metabolomics, nutritional physiology, and systems biology. This book touches on all of these, with a particular focus on topics such as domestic animals as comparative models to humans, molecular ...

As humans evolved from primordial organisms they lost the capacity to make certain essential molecules. By their very absence in specific pathologies and diseases, the thirteen human vitamins were discovered and their crucial role in metabolism revealed. This textbook provides a thorough...

This book is an important document in filling the gap of requisite fish nutrition and sustainable aquaculture in different agroclimatic zones and its relevance to human health. The book includes 14 chapters addressing various aspect of nutritional requirement of cultivable finfishes of freshwater,...

This book discusses the community of microbial species (the microbiota, microbiome), which inhabits the large bowel of humans. Written from the perspective of an academic who has been familiar with the topic for 40 years, it provides a long-term perspective of knowledge about this high profile and...

Expanded and updated, the new edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism continues in the tradition of its predecessor, serving as a textbook for advanced undergraduate and first-year graduate students studying human nutrition. The book incorporates fundamental...

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better...