Domestication of vertebrates is based on the understanding of the needs of animals in their natural environment. Thus the success of this domestication throughout human history is largely dependant of the knowledge of the animal feeding behavior. The aim of this volume is to provide advanced students and researchers with a review of current knowledge of feeding in domestic mammals and birds. The book also presents chapters on feeding behavior in particular species. The scope is wide, covering not only ruminants, poultry and pigs, but also more specifically horses, rabbits and ostrich. Contributors include leading research workers from Europe, USA, Australia and South Africa.

Since its inception in 1945, this serial has provided critical and integrating articles written by research specialists who integrate industrial, analytical, and technological aspects of biochemistry, organic chemistry, and instrumentation methodology in the study of carbohydrates. The articles provide a definitive interpretation of the current status and future trends in carbohydrate chemistry and biochemistry.

Animal breeding has been complicated by persisting factors across species, cultures, geography, and time. In Made to Order, Margaret E. Derry explains these factors and other breeding concerns in relation to both animals and society in North America and Europe over the past three centuries. Made to Order addresses how breeding methodology evolved, what characterized the aims of breeding, and the way structures were put in place to regulate the occupation. Illustrated by case studies on important farm animals and companion species, the book presents a synthetic overview of livestock breeding as a whole. It gives considerable emphasis to genetics and animal breeding in the post-1960 period, the relationship between environmental and improvement breeding, and regulation of breeding as seen through pedigrees. In doing so, Made to Order shows how studying the ancient human practice of animal breeding can illuminate the ways in which human thinking, theorizing, and evolving characterize our interactions with all-natural processes.

Research of the past ten years has made it increasingly clear that domestic animals and wild animals differ in their nutritional requirements. Nutritional management, beneficial to domestic animals, may actually be life-threatening to wild ones. This new edition of Wildlife Feeding and Nutrition has been thoroughly updated to reflect recent insights, especially with regard to wildlife nutrition essential to successful management either in the wild or in captivity.
Zoological garden and laboratory personnel, wildlife biologists, ecologists, animal nutritionists, and veterinarians will benefit from this new edition.

Today, due to the high population of human beings, scientists are increasingly concerned with food shortages and searching for alternative sources of dietary protein, such as algae, insects, and worms. Spirulina represents a superior alternative source, as it has a high nutrient content without toxicity, and can be reared in many countries worldwide. Given the limited amount of studies on the advantages and disadvantages of using Spirulina in birds' diets, this book fills an important research gap. It highlights the nutritional aspects of using Spirulina in poultry diets, and will appeal to animal husbandry and veterinary students, professors, feed formulators, poultry production consultants and farmers.