Download Beef cattle feeding and nutrition by Tilden Wayne Perry PDF
By Tilden Wayne Perry
This re-creation of T.W. Perry's vintage reference offers either up to date, and new details at the feeding and dietary requisites of red meat farm animals, from breeding [or transforming into] to completing. the entire serious elements of nutrition are handled: supplementations, minerals, protein, silage, and so forth. the several dietary wishes of breeding farm animals also are specified. completely up to date to aid ranchers and feedlot managers maximize yield and potency, this moment version could be at the cabinets of all these concerned with red meat farm animals herd administration and creation.
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Additional info for Beef cattle feeding and nutrition
Use of Energy in Determining Nutrient Requirements The tables in Appendix IV use both the TDN and the net energy system for calculating beef cattle nutrient requirements. The National Research Council book (NRC, 1984) on beef cattle nutrient requirements uses both systems. The TDN system is based on estimates and observations coupled with limited performance data. However, because of the years of experience on which it has been based, it has become quite accurate in establishing nutrient requirements for a given set of conditions.
1 aAdapted from Anonymous (1975). bRelative to glucose (glucose = 673 kcal/mol). age diets will have a ratio of 70% acetic, 20% propionic, and 10% butyric acid; those fed high concentrate diets tend to have a ratio of 50% acetic, 40% propionic, and 10% butyric acid. The VFA are absorbed into the portal blood largely through the rumen wall (about 76%); some are absorbed from the omasum and abomasum (19%) and a small amount is passed on to the intestine (5%). Acetic acid is the major end-product of the fermentation of cell wall carbohydrates by rumen microorganisms; also, the degradation of protein results primarily in acetic acid formation.
2. FATS Fats or lipids are a group of naturally occurring substances characterized by their insolubility in water and their solubility in solvents such as ether, chloroform, boiling alcohol, and benzene. The lipid group includes not only the true fats but also materials which are related chemically (lecithin) and materials References 23 which have comparable solubility properties (cholesterol, waxes). 25 times more energy than carbohydrates) but also because a number of vitamins are associated with fat (fat-soluble vitamins, A, D, E, and K).