دانلود کتاب An Introduction to Feeding Farm Livestock

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Content:
Other Titles in the Pergamon International Library, Page ii
Front Matter, Page iii
Copyright, Page iv
Preface to the Second Edition, Page vii
Preface to the First Edition, Page ix
CHAPTER 1 - Introduction—the functions of food, Pages 3-8
CHAPTER 2 - The constituents of food: water, Pages 9-12
CHAPTER 3 - The constituents of the dry matter: carbohydrates, Pages 13-18
CHAPTER 4 - The constituents of the dry matter: fats and oils, Pages 19-22
CHAPTER 5 - The constituents of the dry matter: proteins, Pages 23-28
CHAPTER 6 - The constituents of the dry matter: minerals, Pages 29-33
CHAPTER 7 - The constituents of the dry matter: vitamins, Pages 34-37
CHAPTER 8 - Digestion and the digestive systems of farm animals, Pages 38-48
CHAPTER 9 - Feeds commonly used in livestock feeding, Pages 49-69
CHAPTER 10 - Terms used in animal nutrition, Pages 73-82
CHAPTER 11 - Feeding dairy cattle for milk production, Pages 83-101
CHAPTER 12 - Rations for beef cattle, Pages 102-117
CHAPTER 13 - Rations for sheep, Pages 118-137
CHAPTER 14 - Rations for pigs, Pages 138-151
Index, Pages 153-156