Feed evaluation

The provision of balanced diets accounts for the major cost in intensive livestock production and to maximise profits requires continuous improvement in all aspects of dietary formulation.

Consequently, throughout the world, considerable scientific effort is devoted to bringing about a better description of the nutrient content of diverse feedstuffs, to understanding the mode of action of anti-nutritional factors, to improving the description of nutrient requirements and to developing refined technologies for feed formulation, processing and provision. Feed evaluation science is a rapidly developing high technology field, with feed compounders, nutritionists, advisors and producers needing to keep abreast of rapid innovation.

Recent advances in feed evaluation for pigs, poultry and companion animals are highlighted. The work is essential reading for anyone needing to remain at the forefront of technological developments in feed evaluation.

Table of Contents

Overview of determinants of the nutritional value of feed ingredients • Principles of chemical analysis • Developments in the determination of protein and amino acids • Developments in the measurement of the energy content of feeds and energy utilisation in animals • Characterisation of the non-starch polysaccharides • Near infrared reflectance spectroscopy and related technologies for the analysis of feed ingredients • Amino acids - The collection of ileal digesta and characterisation of the endogenous component • Amino acids: digestibility, availability and metabolism • Bioavailability: the energy component of a ration for monogastric animals • In vitro digestibility methods: history and specific approaches • The significance of antinutritional factors in feedstuffs for monogastric animals • Amino acid and energy requirements • Principles behind feed formulation • Advances in feed evaluation for pigs • Advances in feed evaluation for poultry • Advances in feed evaluation for companion animals