This is an extensively revised second edition of N. W. Pirie's much acclaimedearlier work, Leaf Protein and Other Aspects of Fodder Fractionation (Cambridge University Press 1978). The fibrous character and flavour of many leaf crops impede their use as green vegetables, and feeding them directly to animals is relatively inefficient. The advantages of separating a fraction for use as human food, and a residue for animal feeding, have gained recognition during the last ten years. In suitable climates, fractionating leafy material can yieldmore edible protein than other forms of agriculture. The book concludes with a discussion of the problems that arise when leaf protein is made and used in practice, and of the potential role of fodder fractionation in human and animal nutrition. This volume will be of practical importance to students and research workers in animal and human nutrition, agriculture and rural development, particularly those with an interest in developing countries. INDICE: Introduction; List of abbreviations; 1. Historical and anatomical background; 2. Prelude to production; 3. Choice of crops and yields of extractable protein from them; 4. Separation, purification, composition and fractionation; 5. Preservation, storage and modification; 6. Digestibility in vitro andnutritive value in animals; 7. Human trials and experiments; 8. The value of the extracted fibre and the whey; 9. The role of fodder fractionation in practice; Appendix: Hilaire Marin Rouelle (1718-79); References; Author index; Subject index.
- ISBN: 978-0-521-05402-7
- Editorial: Cambridge University
- Encuadernacion: Rústica
- Páginas: 223
- Fecha Publicación: 28/02/2008
- Nº Volúmenes: 1
- Idioma: Inglés