the science and practice of animal nutrition. Animal Nutrition covers four main areas. Chapters 1-9 explain the basic chemistry and biochemistry of feed constituents, digestion and metabolism; Chapters 10-18 evaluate the energy and nutrient content of feedstuffs and discuss the assessment of nutritional requirements and ration formulation; Chapters 19-25 describe the characteristics of commonly used feedstuffs such as forages, concentrates and by-products; and the Appendix provides comprehensive tables on the composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, and horses. The text is supported by key experimental evidence throughout. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. For chapters dealing with the calculation of rations, problems and solutions have now been added to aid student learning. New features for the sixth edition: New chapter on Animal Nutrition and the Consumers of Animal Products addressing contemporary concerns for safety

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