B

Bamboo, 10, 187, 197, 213

Bark, 101, 188, 261

Bioavailability, 182, 188, 191

amino acids, 78

minerals, 97, 99–105 (passim), 107

vitamins, 123, 124, 128–136 (passim)

Biotin, 133–134, 191, 192, 193

composition of food/feed ingredients, table, 228–241

Blood, see Hematologic factors

Body composition and weight, 2, 92, 159–164, 171–176

see also Growth and development

age factors, 168–170, 172–173, 174, 175

energy requirements, 43–49, 50–52

feeding ecology, 6–13

fiber, 66

malnutrition, 2, 80–83, 91–96

minerals, 106

obesity, 2, 66, 151, 159, 172–176, 185

age factors, 172–173, 174, 175

proteins, 76, 77, 79, 80–81, 83, 102, 155

sex differences, 159, 162–163, 171

vitamins, 115, 119, 124, 127–141 (passim)

water, 150–155 (passim)

Bone and bone marrow, 172

aging, 95, 167, 168–169, 170

arthritis, 96, 167, 170, 176

fats, 90, 91

minerals, 94, 95, 96, 97, 107, 127–128

osteoporosis, 95, 167

vitamins, 117, 118, 119, 121, 125, 127–128, 134, 137–138

water, joint lubrication, 150

Brain

carbohydrates, 58

diabetes, 175–176

fats, 89, 90

protein, 79, 84

vitamins, 113

water, 152

Browse, general, 96, 186, 187, 261, 262

C

Cadmium, 94–95

Calcium, 27, 83, 94, 95–97, 98, 99, 104, 107, 192, 193

aging, 170

composition of food/feed ingredients, table, 213–227, 256–257

vitamins and, 116, 117, 119, 121–122, 128, 131, 138

Caloric measures, 41, 43, 47, 50–54 (passim), 166, 171, 185, 192

aging, 168

fats, 89

protein, 77, 80, 81–83

restriction, 80, 171

Cancer, 83, 183

Canned foods, 3, 83, 184

Carbohydrates, 2, 58–66, 82, 106, 184

see also Starch

absorption, 58

brain, 58

cellulose, 59–60, 61, 62, 65–66

composition of food/feed ingredients, table, 197–212

energy requirements, 41, 42, 59–60

digestion, 58, 59, 60

energy requirements, 41, 42, 52, 58

fermentation, 58, 59

fruit, 58, 60, 62

intestines, 58, 59

pectin, 60, 62

water, 154

Cardiovascular diseases, 2, 84, 91, 92, 98, 173

see also Hematologic factors

atherosclerosis, 66, 92, 132, 167, 171, 173–174

fats, 91, 173

minerals, 97, 99

vitamins, 128–129, 132

water, 151, 152

Carnitine, 141

Carnivores, general

see also Fish;

Insects

digestion, 21

environmental enhancement, 261, 262

feeding ecology, 6–18 (passim)

protein, 85

Carotenoids, see Vitamin A

Casein, 75, 76, 77, 80, 82, 83, 99, 136, 191

Cecum, 21, 24

Cellular biology

see also Immune system

aging, 170

cholesterol, 91

diabetes, 176

fats, 88–89, 91, 174

minerals, 94, 95, 97, 99, 102, 106

proteins, 82

vitamins, 111, 124, 131–132, 140–141

water, 150, 151–152, 156

Cellulose, 59–60, 61, 62, 65–66

composition of food/feed ingredients, table, 197–212

energy requirements, 41, 42, 59–60

Chlorine, 94, 99, 192, 193

composition of food/feed ingredients, table, 213–227, 256–257

Choline, 128, 130, 140, 141, 194

composition of food/feed ingredients, table, 228–241

Front Matter (R1-R20)

Overview (1-4)

1 Feeding Ecology, Digestive Strategies, and Implications for Feeding Programs in Captivity (5-40)

2 Energy (41-57)

3 Carbohydrates and Fiber (58-74)

4 Protein (75-86)

5 Fats and Fatty Acids (87-93)

6 Minerals (94-112)

7 Vitamins (113-149)

8 Water (150-158)

9 Pathophysiologic and Life-Stage Considerations (159-181)

10 Diet Formulation, Effects of Processing, Factors Affecting Intake, and Dietary Husbandry (182-190)

11 Nutrient Requirements (191-194)

12 Composition of Foods and Feed Ingredients (195-258)

13 Food as a Component of Environmental Enhancement (259-265)

Appendix (266-268)

About the Authors (269-272)

Index (273-286)