The contents of this book are derived from a Masters work. This book will benefit the students, farmers and researchers who are involved in poultry nutrition. The book details aflatoxin in poultry feed and nutrient availability and requirement in poultry feed in Bangladesh in different seasons. The book will give information on different sources of feed and feeding practices followed by the poultry farms.

The contents of this book are derived from a PhD work. This book will be benefit the students and researchers who are involved in ruminant nutrition research especially in developing countries where low quality forages are a major part of ruminant diets. The first chapter of this book details factors that limit forage digestion, methods that can improve forage quality and supplements including herbs and spices that can enhance microbial activity to increase forage utilisation by ruminants. The 2nd chapter describes the laboratory methods that can be used to determine chemical composition and their application to characterise selected forages, spices and legumes for their nutritional as well as supplementary value for ruminant feeding. The 3rd and 4th chapter present data on the in vitro forage degradability and fermentation profiles in response to different experimental treatments. Finally, the last chapter presents summary and conclusions which may help develop strategies for the use of spices as supplements for ruminants.

Poultry farming is an emerging industry in world. But now a day it faces many problems. Mycoplasmosis is one of them. It causes a significant thrashing to the poultry industry. By studying this book researchers will easily known about mycoplasmosis problem in broiler farming. The efficacy of tylosin tartrate and tiamulin hydrogen fumarate against mycoplasmosis and their effects on body weight gain of the treated broiler is discussed in this book. This book will also help to researchers who work on pharmacological field.

Consumer preference for food is motivated by many criteria and especially by its flavor. Plain dahi has a weak but distinctive and fragile flavor that is influenced by different factors, for example, viscosity, nonvolatile components, and aroma. Now there has been a good demand for fruits dahi. Traditionally, fruit like strawberry, jackfruit, apricot and black current are used for manufacture of fruit yoghurt. Recently very few research have been carried out on fruits dahi. When fruits juice is added in milk for the preparation of dahi, the taste, flavor and nutrient content of dahi is increased. Among different types of fruit, mango is customary fruit and the price of mango is cheaper than other fruits. Researcher and students of dairy chemistry will be benefited by studying this book and will know the details of manufacture of different types of dahi, determination procedure of nutritive value of milk, dahi and mango juice. Manufacturer will be able to produce mango fruit dahi using appropriate level of mango.