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Energy Nutrition in Ruminants

  • M. Ryle
  • E. R. Ørskov

Table of contents

  1. Front Matter
    Pages i-viii
  2. M. Ryle, E. R. Ørskov
    Pages 1-9
  3. M. Ryle, E. R. Ørskov
    Pages 10-27
  4. M. Ryle, E. R. Ørskov
    Pages 52-62
  5. M. Ryle, E. R. Ørskov
    Pages 63-83
  6. M. Ryle, E. R. Ørskov
    Pages 84-101
  7. M. Ryle, E. R. Ørskov
    Pages 102-121
  8. M. Ryle, E. R. Ørskov
    Pages 122-132
  9. M. Ryle, E. R. Ørskov
    Pages 133-144
  10. Back Matter
    Pages 145-149

About this book

Introduction

This book is intended to be a companion volume to 'Protein Nutrition in Ruminants' (1982, Academic Press), which emphasized both the role of proteins and new systems for their evaluation. Here the focus is on energy-yielding nutrients and problems involved in evaluating them. Nonetheless in both volumes there is explicit recognition of the interdependence of energy and protein nutrition. I have not attempted to review comprehensively all the literature relating to ruminant energy nutrition and must apologize to colleagues whose work is not fully reported. Where possible tables and figures are taken from the studies of our group at the Rowett Research Institute since, if for no other reason, I am most familiar with these data. I have first considered the nutrition of the newborn and have stressed the role of behaviour 'in determining whether nutrients enter or bypass the rumen. The development of the rumen, the of anaerobic fermentation and the roles of various principles . species of rumen bacteria, protozoa and fungi in relation to different substrates, are summarized. This is followed by accounts of the factors affecting the utilization of different substrates and the v vi Preface absorption and metabolism of the end-products of fermentation and digestion, together with estimates of digestive capacity in various segments of the gut. The ruminant's requirements for energy-yielding nutrients is considered in relation to the per­ formance of various activities and to environmental conditions, particular attention being paid to the requirement for glucose precursors.

Keywords

bacteria behavior development energy environment fermentation fungi metabolism nutrition protein proteins protozoa quality sorption

Authors and affiliations

  • M. Ryle
    • 1
  • E. R. Ørskov
    • 2
  1. 1.Stocksbridge, SheffieldUK
  2. 2.Applied Research DepartmentThe Rowett Research InstituteUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-009-0751-5
  • Copyright Information Springer Science+Business Media B.V. 1990
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-6823-9
  • Online ISBN 978-94-009-0751-5
  • Buy this book on publisher's site