Nutrition of the Rabbit 2nd Edition by Carlos de Blas, Julian Wiseman ISBN 1845936930 9781845936938

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ISBN 10: 1845936930
ISBN 13: 9781845936938
Author: Carlos de Blas, Julian Wiseman

Nutrition of the Rabbit 2nd Table of contents:

1 The Digestive System of the Rabbit
1.1 Introduction
1.2 The Digestive System of the Rabbit
1.3 Age-related Changes in the Morphology and Function of the Digestive System
1.4 Age-related Changes in the Intestinal Microbiota
1.5 Development of the Immune Response: Gut-associated Lymphoid Tissue
1.6 The Role of the Intestinal Flora in the Digestion and Absorption of Nutrients
1.7 Caecotrophy
1.7.1 Patterns of daily feed intake and soft faeces excretion
1.7.2 Determination of soft faeces excretion and consumption
1.7.3 Nutritional implications
1.8 Methodological Implications of Caecotrophy on Physiological Research Work
1.8.1 Weight and chemical composition of the organ contents
1.8.2 Ileal digestibility
1.8.3 Fermentation patterns
1.8.4 Transit time
1.9 Rate of Passage
References
2 Digestion of Sugars and Starch
2.1 Simple Sugars and  Oligosaccharides
2.1.1 Definition, structure and analysis
2.1.2 Digestion
2.2 Starch
2.2.1 Definition, structure and analysis
2.2.2 Digestion of starch in the different parts of the gastrointestinal tract
Gastric digestion
Intestinal digestion
Caecal fermentation
2.2.3 Factors affecting starch  digestibility
Age and starch in the diet
Feed manufacturing process
Enzyme supplementation
2.2.4 Consequences of starch digestion on fermentative activity in the caeco-colic segment
2.2.5 Role of starch on digestive health
Suckling rabbits
Growing rabbits
Adult rabbits
References
3 Protein Digestion
3.1 Some Characteristics of the Main Protein Sources Included in Rabbit Diets
3.2 Protein and Amino Acid Balance
3.2.1 Crude protein and total amino acids
3.2.2 Faecal digestibility
3.2.3 Ileal digestibility
3.3 Nitrogen Metabolism in the Caecum
3.4 Protein Digestion in Young Rabbits
3.5 Soft Faeces and Protein Digestibility
References
4 Fat Digestion
4.1 Chemical Structure and Physical Properties of Fats
4.2 Fats in Rabbit Feeds
4.3 Triglyceride Digestion and Utilization
4.4 Effect of the Analytical Method on Digestibility Determination
4.5 Effect of the Level and Source of Fat
4.6 Effect of Age, Physiological State and Nutritive Level
References
5 Fibre Digestion
5.1 Introduction
5.2 Dietary Fibre in Animal Feeds
5.2.1 Plant cell wall and dietary fibre: definition
5.2.2 Biochemical characteristics of dietary fibre
5.2.3 Methods for estimating the dietary fibre content of animal feeds
5.2.4 Physicochemical properties of fibre related to digestion: particle size
5.3 Dietary Fibre Digestion by the Rabbit
5.3.1 Fibre digestion before the hindgut
5.3.2 Caecal digestion of fibre
Microbial activity
Fermentation time
Digestion rate
Fermentation pattern
References
6 Energy and Protein Metabolism and Requirements
6.1 Energy Units and their  Measurement
6.1.1 Gross energy
6.1.2 Digestible energy
6.1.3 Metabolizable energy
6.1.4 Net energy
6.2 Methods for Estimating Energy Requirements
6.3 Energy Metabolism and Requirements
6.3.1 Voluntary feed and energy intake
6.3.2 Energy for maintenance and efficiency of energy utilization
6.3.3 Energy requirements for maintenance
6.3.4 Energy requirements for growth
6.3.5 Energy requirements for reproduction and lactation
6.3.6 Pregnancy
6.3.7 Lactation and concurrent pregnancy
6.3.8 Energy and material balance during reproduction
6.3.9 Nutritional strategies to reduce energy deficit
Feeding young does
Feeding reproducing does
6.3.10 Management strategies
Parity order
Breeding rhythm
Litter weaning age
6.4 Protein Units and their Measurement
6.4.1 Maintenance requirements
6.4.2 Growth requirements
6.4.3 Pregnancy and lactation requirements
6.4.4 DP to DE ratio
6.5 Amino Acid Requirements
6.6 Protein Retention and Nitrogen Excretion
6.6.1 Dietary protein level
6.6.2 Dietary energy level and DP to DE ratio
6.6.3 Numerical productivity of rabbit does and slaughter weight
References
7 Minerals, Vitamins and Additives
7.1 Mineral Requirements of Rabbits
7.1.1 Macrominerals
Calcium
Phosphorus
Other macrominerals
7.1.2 Trace minerals
7.2 Vitamin Requirements of Rabbits
7.2.1 Fat-soluble vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
7.2.2 Water-soluble vitamins
Vitamin C
B vitamins
7.3 Additives
7.3.1 Anticoccidial drugs
7.3.2 Antibiotics and growth promoters
7.3.3 Probiotics and prebiotics
7.3.4 Organic acids
7.3.5 Enzymes
References
8 Feed Evaluation
8.1 Units for Feed Evaluation
8.1.1 Energy
8.1.2 Protein and amino acids
8.1.3 Fibre
8.2 Methodology of Feed Evaluation
8.2.1 Complete diets
8.2.2 Feedstuffs
8.3 Composition and Nutritive Value of Feedstuffs for Rabbits
References
9 Influence of Diet on Rabbit Meat Quality
9.1 Rabbit Meat Quality
9.1.1 Definition of meat quality
9.1.2 Nutritive value
9.1.3 Sensory properties and processing characteristics
9.1.4 Rabbit meat and its role as a functional food
9.2 Influence of Dietary Factors on Meat Quality
9.2.1 Effect of dietary energy and feed restriction
9.2.2 Effect of dietary fibre content
9.2.3 Effect of dietary protein
9.2.4 Effect of dietary fat
Changes in the n-3 and n-6 fatty acid profile
Conjugated linoleic fatty acid
9.2.5 Vitamin E
9.2.6 Natural products with antioxidant effect
9.3 Influence of Diet on Rabbit Meat Safety
9.4 Rabbit Microbiome: Effect on Growth and Meat Quality
Acknowledgement
References
10 Nutrition and Feeding Strategy: Impacts on Health Status
10.1 Introduction
10.2 Health Status Assessment in Relation to Nutrient Intake
10.3 Digestive Troubles Related to Nutrient Imbalances
10.3.1 Recalls on digestive pathology of the growing rabbit
10.3.2 Fibre and starch intake for the growing rabbit
Fibre intake and hindgut microbial activity and physiopathology
Fibre to starch ratio in the feed: relevance for nutritional recommendation of the growing rabbit
Digestive health and the quantity and quality of lignocellulose
Fibre fractions more digested than  lignocellulose also impact digestive health
Potential roles of quickly fermentable polysaccharides
Effect of the physico-chemical  characteristics of the dietary fibre
Dietary fibre for the doe and litters
Dietary fibre recommendations to reduce the risk of digestive disorders in the weaned rabbit
10.3.3 Protein level and quality
10.3.4 Lipids
10.4 Feed Intake Limitation and Digestive Pathology of the Growing Rabbit
10.5 Feeding and Health of the Young Female and of the Doe
10.5.1 Feeding and reproductive health of the young female
10.5.2 Feeding and health of the adult reproducing female
10.5.3 Interaction between female feeding and health of young before weaning
10.6 Problems Associated with Dietary Compounds Present at Toxic Levels
10.6.1 Minerals and vitamins
10.6.2 Mycotoxins
10.7 Water Quality and Pathology
10.8 Additives Potentially Improving the Health Status of the Rabbit
10.8.1 Exogenous enzymes and specific amino acid supplementation
10.8.2 Other products: prebiotics, probiotics
Effects of prebiotics
Effects of probiotics
References
11 Feed Manufacturing
11.1 Introduction
11.2 Raw Material Addition
11.2.1 Premix addition
11.3 Grinding
11.3.1 Pre-grinding system
11.3.2 Pre-milling system
11.3.3 Particle size
11.4 Mixing
11.5 Liquid Addition
11.5.1 Fats, oils and glycerol
11.5.2 Molasses
11.5.3 Amino acids
11.5.4 Liquid flavours
11.5.5 Enzymes
11.5.6 Other considerations
11.6 Pelleting
11.6.1 Conditioning
11.6.2 Pelleting
11.6.3 Cooling
11.6.4 Pellet quality
11.7 Other Processing Methods
11.7.1 Expansion
11.7.2 Extrusion
11.8 Feed Presentation
11.9 Quality Control
11.10 Raw Material and Feed Control
11.10.1 Moisture
11.10.2 Crude protein
11.10.3 Crude fibre
11.10.4 Ether extract
11.10.5 Ash
11.10.6 Microbiology
11.10.7 Mycotoxins
11.10.8 Analysis
11.11 Pellet Quality
11.12 Feed Labelling
11.13 Processing Control
11.13.1 Process controls
Management responsibility
Management of resources
Work environment
Identification and traceability
11.14 Carry-over Control
11.15 Hazard Analysis and Critical Control Points
References
12 Feed Formulation
12.1 Introduction
12.2 Level of Fibre
12.3 Type of Fibre
12.4 Fat Supplementation
12.5 Level and Source of Protein
12.6 Amino Acid Requirements
12.7 Recommended Nutrient  Concentration of Diets
References
13 Feeding Behaviour of Rabbits
13.1 Introduction
13.2 The Behaviour of Caecotrophy
13.3 Feeding Behaviour in the Domestic Rabbit
13.3.1 Feeding behaviour of the young rabbit: from milk to solid food
Milk intake
Solid food intake and evolution of nutrient and energy supply
Regulation of feeding behaviour in young rabbits
13.3.2 Feeding behaviour of the growing and adult rabbit
13.4 External Factors Modulating the Feeding Behaviour of the Domestic Rabbit
13.4.1 Feed composition and presentation form
Environmental factors affecting the feeding behaviour of the rabbit
13.5 Feeding Behaviour in Situations of Choice
13.5.1 Feeding behaviour of the wild rabbit or the rabbit in an open situation (grazing)
13.5.2 Free choice for the domestic caged rabbit
13.6 Feeding Behaviour in a Situation of Feed Restriction
13.6.1 Quantitative limitation
13.6.2 Limitation of daily access to the feeder or drinker
Restricted access to the feeder
Restricted access to drinking water
13.7 Conclusion
References
14 Feeding Systems for Intensive Production
14.1 Introduction
14.2 Physical Presentation of the Diet 14.2.1 Diet presentation
14.2.1 Diet presentation
14.2.2 Pellet size and quality
14.3 Feed Storage
14.4 Number of Diets
14.5 Feed and Water Intake
14.6 Practical Feeding of the  Different Categories of Rabbits
14.6.1 Young parent stock
14.6.2 Males
14.6.3 Lactating does and their young
14.6.4 Weaned young
14.7 Feed Conversion Ratio
14.7.1 Definition of feed conversion ratio
14.7.2 Feed conversion ratio as affected by age
14.7.3 Diet concentration
14.7.4 Impact of mortality
14.7.5 Management
14.7.6 Other factors involved in the feed conversion ratio
References
15 Nutrition and Climatic Environment
15.1 General Aspects of Environment
15.2 Thermoneutral Zone
15.3 Heat Stress
15.4 Nutritional Value of Feedstuffs and Environment
15.5 Nutrient Allowances and Environment
15.6 Effect of Heat Stress on Breeding Does and Litters
15.7 Effects of Heat Stress on Males
15.8 Effect of Heat Stress on Growing Rabbits
15.9 Rabbit Production in Hot Climates
References
16 Nutritional Recommendations and Feeding Management of Angora Rabbits
16.1 Introduction
16.2 Nutritional Requirements
16.2.1 Consequences of daily variations in wool production
16.2.2 Nutrient recommendations
16.2.3 Energy
16.2.4 Protein
16.2.5 Crude fibre
16.2.6 Amino acids
Lysine
Methionine and cystine
Other amino acids
16.2.7 Minerals and vitamins
16.3 Feeding Management
16.3.1 Feed restriction
16.3.2 One fasting day a week
16.4 Conclusions
References
17 Pet Rabbit Feeding and Nutrition
17.1 Introduction
17.2 Feeding Management
17.2.1 General considerations
17.2.2 Feeding guide
17.2.3 Housing
17.2.4 Feeding equipment
17.3 Physiology/Anatomical Considerations
17.3.1 Caecotrophy
17.3.2 Digestive efficiency
17.4 Raw Materials
17.4.1 General considerations
17.4.2 Raw material groups
Succulents
Roughages
Concentrates
Compounds
17.4.3 Water
17.5 Nutrient Requirements
17.5.1 Protein
17.5.2 Fibre
17.5.3 Fat
17.5.4 Starch and energy
17.5.5 Vitamins and minerals
Vitamins
Minerals
17.5.6 Suggested diet specifications
17.5.7 Nutritional ailments
17.6 Conclusions
References
18 Feeding and Nutrition of Laboratory Rabbits
18.1 The Rabbit as an Experimental Model
18.2 General Comments on the Nutrition of Laboratory Animals
18.3 Feeding and Nutrition of Laboratory Rabbits
18.3.1 Feeding technique and level
18.4 Digestive Problems and Nutritional Toxicoses in Laboratory Rabbits
18.4.1 Problems with digestion
18.4.2 Feed toxicity
18.4.3 Mycotoxicoses
18.5 Feeding and Animal Welfare

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Carlos de Blas,Julian Wiseman,Nutrition,Rabbit