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The world's population is growing rapidly and consequently, there is an increasing demand for high-quality and safe food. At the same time, agricultural areas are diminishing due to industrialization, among other factors. Therefore, the efficiency of animal production needs to be improved. This book examines animal nutrition and ways to improve it. Topics covered include the use of feed additives in poultry nutrition, silage in dairy cattle nutrition, plant-origin feed additives in water buffalo nutrition, microbial inoculation in dairy cow nutrition, and more.

Animal nutrition. --- Animal feeding.

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Vitamin D, a fat-soluble vitamin, also called as ""sunshine vitamin"" is derived mostly from sun exposure and food, and for normal activation, it has to undergo two hydroxylation reactions. Vitamin D affects more than 2000 genes in the body. Serum level of 25(OH) D is an ideal indicator of vitamin D status in our body. Vitamin D deficiency leads to various diseases. On a therapeutic point of view, vitamin D helps to treat many diseases. The book ""A Critical Evaluation of Vitamin D - Clinical Overview"" targets the principles, mechanisms, and clinical significance of vitamin D. This book covers four sections: ""Vitamin D in Cardiovascular and Renal Diseases"", ""Vitamin D in Age and Neurological Diseases"", ""Vitamin D and Cancer"" and ""Therapeutic Measurements of Vitamin D"". Each of these sections is interwoven with the theoretical aspects and experimental techniques of basic and clinical sciences. This book will be a significant source to students, scientists, physicians, healthcare professionals and also other members of this society who are interested in exploring the role of vitamin D in human life.

[Vitamin D can be considered as vitamin of ""defense"" since it cures several diseases. - Sivakumar Gowder]

Vitamin D in animal nutrition. --- Animal nutrition --- Vitaminology --- Toxicology and Pharmaceutical Science --- Pharmacology --- Health Sciences

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Nutrition --- Medicine --- Molecular Nutrition --- Human Nutrition --- animal nutrition --- Nutrition. --- Alimentation --- Food --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Health aspects --- animal nutrition --- molecular nutrition --- nutrition --- human nutrition

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animal nutrition --- feed science --- animal health --- experimental method --- metabolism --- nutrient requirement --- Animal nutrition --- Animal nutrition. --- Animal Nutrition Sciences. --- Animal Nutritional Physiological Phenomena. --- Animal Nutritional Physiological Phenomenon --- Animal Nutritional Physiology --- Animal Nutritional Physiology Phenomenon --- Veterinary Nutritional Physiology --- Animal Nutrition Physiology --- Animal Nutritional Physiology Phenomena --- Nutrition Physiologies, Animal --- Nutrition Physiology, Animal --- Nutritional Physiology, Animal --- Nutritional Physiology, Veterinary --- Physiology, Animal Nutrition --- Physiology, Animal Nutritional --- Physiology, Veterinary Nutritional --- Animal Nutritional Sciences --- Nutritional Sciences, Veterinary --- Veterinary Nutritional Sciences --- Nutritional Sciences, Animal --- Veterinary Nutrition Sciences --- Animal Nutrition Science --- Animal Nutritional Science --- Nutrition Science, Animal --- Nutrition Science, Veterinary --- Nutrition Sciences, Animal --- Nutrition Sciences, Veterinary --- Nutritional Science, Animal --- Nutritional Science, Veterinary --- Science, Animal Nutrition --- Science, Animal Nutritional --- Science, Veterinary Nutrition --- Science, Veterinary Nutritional --- Sciences, Animal Nutrition --- Sciences, Animal Nutritional --- Sciences, Veterinary Nutrition --- Sciences, Veterinary Nutritional --- Veterinary Nutrition Science --- Veterinary Nutritional Science --- Animal Nutritional Physiological Phenomena --- Animals --- Domestic animals --- Livestock --- Nutrition

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Fats and oils are more than 'just' energy sources for animal feeds. The fatty acids as part of triglycerides or in Fatty Acid products differ in chemical composition and physical characteristics. The omega-3 and specifically the LC-PUFA omega-3 fatty acids can be considered as functional nutrients. Via the feeding of different fats and differing fat additions body composition and animal products can be modified. The main use of fats and oils in the feed industry is however increasing the energy content of the feed economically. Therefore knowledge about the digestibility of the fat for each animal category, the metabolisible energy content and the efficiency with which this energy can be used for different production goals are of paramount importance for evaluating the fat source of choice. This book has summarized the presently available knowledge from the scientific literature and concluded with a model to estimate the energy content in practice.

Swine --- Poultry --- Oils and fats in animal nutrition. --- Nutrition. --- Animal nutrition --- Fowls --- Animal culture --- Aviculture --- Livestock --- Eggs --- Domestic pig --- Hogs --- Pig --- Pig farming --- Pigs --- Sus domestica --- Sus domesticus --- Sus scrofa domestica --- Sus scrofa domesticus --- Sus --- Production