Rabbit production systems are important providers of meat in many parts of the world due to the species' many advantages, including rapid growth rate and good reproductive performance. They also provide angora wool, and are popular as companion animals. Bringing together international expertise in rabbit production, topics covered in this authoritative volume include digestive physiology, feed formulation and product quality as well as new contributions on innovative feeding strategies, new methods for feed processing, feed management around weaning and the relationship between nutrition and intestinal health.
Auflage
Sprache
Verlagsort
Wallingford
Großbritannien
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Produkt-Hinweis
Maße
Höhe: 252 mm
Breite: 179 mm
Dicke: 24 mm
Gewicht
ISBN-13
978-1-84593-669-3 (9781845936693)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
Technical University of Madrid, Spain
Formerly University of Nottingham, UK
Beiträge von
INRA Centre de Recherche de Toulouse, France
Universidad Politecnica de Valencia, Spain
Universidad Politecnica de Madrid, Spain
Universidad Politecnica de Valencia, Spain
Universidad Politecnica de Madrid, Spain
INRA Toulouse Research Centre, Joint Research Unit, France
Universidad Politecnica de Valencia, Spain
ILVO, Belgium
1: The Digestive System of the Rabbit 2: Digestion of Starch and Sugars 3: Protein Digestion 4: Fat Digestion 5: Fibre Digestion 6: Energy and Protein Metabolism 7: Minerals, Vitamins and Additives 8: Feed Evaluation 9: Influence of the Diet on Rabbit Meat Quality 10: Nutrition and Pathology 11: Feed Manufacturing 12: Feed Formulation 13: Feeding Behaviour of the Rabbit 14: Feeding Systems for Intensive Production 15: Nutrition and Climatic Environment 16: Nutritional Recommendations and Feeding Management of Angora Rabbits 17: Pet Rabbit Feeding and Nutrition
