Dictionary of Nutrition and Food Technology

Comparison of energy evaluation systems of feeds for ruminants; the evaluation of feedstuffs through calorimetry studies; apparent and true metabolizable energy of poultry diets; protein degradation of ruminant diets; animal performance as the criterion for feed evaluation; protein evaluation in pigs and poultry; influence of palatability on diet assimilation in non-ruminants; the importance of intake in feed evaluation; chemical evaluaation of polysaccharides in animal feeds; nutritional significance and nutritive value of plant polysaccharides; chemical analysis of lipid fractions; variability in the nutritive value of fats for non-ruminants; the evaluation of minerals in the diets of farm animals; evaluation of vitamin content in ingredients and compound diets; prediction of the dietary energy value of diets and raw materials for pigs; predicting the dietry energy of poultry feeds; predicting the nutritive value of compound feeds for ruminants; evaluation and prediction of the nutritive value of pastures and forages; the application of near infra-red spectroscopy of forage evaluation in the agricultural development and advisory service; consequences of inter-laboratory variation in chemical analysis; development and application of a feed database; naturally occurring toxic factors in animal feedstuffs; estimation and relevance of residues in animal feeding stuffs; the occurrence, detection and significance of mycotoxins in animal feeding stuffs; animal pathogens in feed.