Book
Legumes in livestock and fish nutrition
Ingredients, feed value and feeding recommendations
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Edited by:
Gerhard Bellof
Language:
English
Published/Copyright:
2025
Purchasable on brill.com
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About this book
This book covers all aspects of legumes in the nutrition of farmed animals, including fish and shrimps. It is an important source for anyone involved in animal nutrition, whether as a scientist, consultant, in the feed industry or in farming. Ingredients and antinutritive factors of grain and green legumes are described in detail. However, the most important part for nutritionists, consultants and anyone involved in animal husbandry is the feeding advice. Based on the latest research, you will find comprehensive information on the use of peas and other legumes in ruminant, pig, poultry, equine and aquaculture diets.
Author / Editor information
Dr. Gerhard Bellof is Professor of Animal Nutrition at the University of Applied Sciences Weihenstephan-Triesdorf, Germany. He has published monographs and many articles on livestock feeding. He is co-editor of Futtermittel für landwirtschaftliche Nutztiere (Feeds for Farm Animals; 2021).
Dr. Mechthild Freitag is Professor of Physiology and Nutrition at the South Westphalia University of Applied Sciences, Germany. Her main interests are animal nutrition and animal health as well as aspects of animal welfare. She is co-editor of Futtermittel für landwirtschaftliche Nutztiere (Feeds for Farm Animals; 2021).
Dr. Mechthild Freitag is Professor of Physiology and Nutrition at the South Westphalia University of Applied Sciences, Germany. Her main interests are animal nutrition and animal health as well as aspects of animal welfare. She is co-editor of Futtermittel für landwirtschaftliche Nutztiere (Feeds for Farm Animals; 2021).
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Publishing information
Pages and Images/Illustrations in book
eBook published on:
February 24, 2025
eBook ISBN:
9789004695047
Pages and Images/Illustrations in book
Main content:
258
eBook ISBN:
9789004695047
Audience(s) for this book
It would be of relevance for scientists, teachers and advisers in livestock feeding and also for researchers, developers and salespersons in the feed industrial sector. The subject areas are: ingredients, feed value and feeding recommendations for the most important legumes species.
