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Fundamentals of Nutrition a Series of Books in Animal Science G Fundamentals of Nutrition A Series of Books in Animal Science G. W. Salisbury, Editor SECOND EDITION Fundamentals of Nutrition L. E. Lloyd MACDONALD COLLEGE OF MCGILL UNIVERSITY B. E. McDonald THE UNIVERSITY OF MANITOBA ANGRAU Central Librarv HYderabad .. E. W. Crampton 18716 11111'111111/1111 1"'11111' '1111111 . PROCESSE_9' APAU CENTRAL L ..•• -.i;' Y Ace: No: ) 37 l h Date: ~t ~ \ \ - ~-(, rn W. H. Freeman and Company SAN FRANCISCO ANGRAU 591.13 N59LLO Acc No. ~8716 b 4- 29 Library of Congtess Cataloging in Publication Data Lloyd, Lewis E Fundamentals of nutrition. (A Series of books in animal science) Edition of 1960 by these authors, entered under E. W. Crampton. Bibliography: p. Includes index. 1. Nutritio!l· I. McDonald, Bruce Eugene, 1933- joint author. II. Crampton, Earle Wilcox, 1895- joint author. Ill· Title. [DNLM: 1. Nutrition. QV145 C892f] QP141.C77 1978 591.1'3 77-16029 ISBN 0-7167-0566-4 Copyright © 1959 and 1978 by W. H. Freeman and Company No part of this book may be reproduced by any mechanical, photographic, or electronic process, or in the form of a phopo­ graphic recording, nor may it be stored in a retrieval system, transmitted, or otherwise copied for public or private use, with­ out written permission from the publisher. Printed in the vpited States of America 9 8 7 6 5 4 3 2 Contents Preface to the first edition vii Preface to the second edition xi Section I INTRODUCTION 1 1. Nutrition defined 3 2. The nutrients and their Proximate analysis 8 3. Water and its metabolism 22 4. General composition of tlte animal body and its tissues 36 5. General composition of the foods of man and his domestic animals 47 6. The nutritional significao.ce of an animal's digestive system 53 Section II MET ABOLIC PROCESSES OF THE BODY AND THE ROLES OF THE ENERGY-YIELDING NUTRIENTS 57 7. The carbohydrates and t4eir metabolism 61 8. The carbohydrates and their metabolism (continued) 71 9. Fats and their utilization 86 10. Protein and its metabolism 103 11. The final common pathway of energy metabolism and the energy transfer system 133 Section III THE VITAMINS: THEIR NATURE AND ROLES IN METABOLISM 149 12. Vitamins-general 151 13. The water-soluble vitamin B complex 160 14. The fat-soluble vitamins 184 15. Other vitamins or vitamilt-Iike compounds 205 Section IV THE NUTRITI{)NALLY IMPORT ANT MINERAL ELEMENTS 215 16. Inorganic elements-gen\!ral 217 17. Essential macroelements 224 18. Essential trace elements 248 19. Other inorganic elements 271 vi CONTENTS Section V SOME QUANTITATIVE ASPECTS OF NUTRITION 277 20. Animals as tools in nutrition experimentation 279 21. The quantitative description of animals or animal characteristics 288 22. Comparative feeding trials 309 23. Coefficients of apparent digestibility 319 , 24. Energy value of foods 334 25. Nutritional balances 352 Section VI THE NUTRIENT NEEDS OF ANIMALS 365 26. Growth as a biological function affecting nutrient requirements 369 27. Nutritional aspects of reproduction and lactation 384 28. Energy requirements of the body 396 29. Protein requirements of the body 424 30. Dietary and feeding standards 439 Index 459 Preface to the first edition The specific object of this book is to integrate the basic facts con­ cerning the nature of nutrients and of their metabolism. Thus we establish a basis for reasoning in the selection of foods and in the compounding of diets and rations adequate for the nourishment of man and animals under specified conditions. Section I is, in a way, introductory. Its chapters present a brief considera­ tion of the sources of energy in foodstuffs, and of the nutrients required by the animal body for its functioning; a condensed consideration of the scheme of proximate analysis most widely used in food description; an abbreviated description of the general chemical makeup of the animal body and some of its tissues, and of plants and their anatomical parts; and, finally, a few com­ ments on tables of food composition and their use. This section includes a chapter on water and its metabolism, and a chapter on comparative anatomy of the digestive systems of man and of domestic animals as it relates to nutrition. Section II deals with the description and metabolism of those parts of foods that supply energy to the body, viz, the carbohydrates, fats, and pro­ teins, and ends with a brief consideration of the final common pathway of their degradation. Here we shall see something of the operation of the metabolic machinery of the body with respect to the utilization of energy. Sections III and IV are concerned, respectively, with the vitamins and the minerals of importance in the nutrition of the body. The nature of these substances as individual nutrients and their roles as components of metabolic catalysts or regulators are discussed on a "functional" basis with a view to further elucidating the way in which the animal body performs its operational functions. Vlll PREFACE TO THE FIRST EDITION In Section V are introduced some of the quantitative aspects of nutrition. Separate chapters are devoted to consideration of animals as tools in nutri­ tion experimentation; the quantitative description of animals or of their characteristics; the principles of the design of comparative feeding trials and' the selection of appropriate criteria by which to describe the results of the imposed experimental treatments; digestibility and balance studies as methods of measuring nutritive values of foods or diets; and the determi­ nation of physiological fuel values of foods, their use, and their limitations as measures of useful energy of foods. In this section we begin to see the im­ portance of a knowledge and an assessment of individual variability in inter­ preting nutritional data, and hence of the indispensable role of statistics in nutrition. Section VI treats the nutrient needs of animals. The phenomena of growth, pregnancy, and lactation are first discussed as functions influencing nutrient demands. Then the fundamental basis for, and the computation of, the requirements of the animal body for its maintenance, activity, production, and reproduction are dealt with in some detail. Finally, the nature, uses, and limitations of feeding and dietary standards are briefly treated. In this textbook, which is intended for students beginning their first seri­ ous consideration of the discipline of nutrition, the material is not treated exhaustively. Rather, the object has been to introduce an integrated picture of the field of nutrition and to illustrate the type of facts and figures with which the nutritionist must deal. Wherever possible, diagrams and charts have been used to supplement the text. Such aids, of necessity, oversimplify the events they are intended to depict, and in some cases they may be expressed in terms or symbols that are not universally accepted. However, this is largely immaterial if we remember that the illustrations are intended merely to depict the plan, the scheme, the method, by which some physiological event functions or is regulated, and how or why this is of nutritional significance. Students who eventually go further in this field will not have been misled by the material as presented in this book; and at the same time those whose formal study of nutrition ends with this course may have obtained through some of the illustrations a better understanding of the functioning of the body and of its nutritional needs. This book is not fully documented. Specific references have been given where data or direct quotation are involved, or where fundamental historical contributions are mentioned. The omission of extensive citations has been deliberate. It is the authors' view that the basic purpose of an undergraduate textbook is primarily to develop an integrated and coherent picture of the subject rather than to serve as a reference to the literature from which it has grown. There are at least three reasons for this philosophy. First, it seems to the authors impossible to arrange for satisfactory "living" references to the liter- Preface to the first edition ix ature of a discipline such as nutrition. The classical papers of course are landmarks to be noted, but the student surely must utilize current research findings in order not to miss turnings in the road of knowledge that inevita­ bly mark the path of progress in this field. Indeed, it is to make easier the following of new developments in nutrition that such publications exist as Nutrition Abstracts and Reviews, published by the Commonwealth Bureau of Animal Nutrition, Rowett Research Institute, Bucksburn, Abderdeenshire, Scotland. Here is presented a continuous coverage of the scientific nutrition literature from some 600 recognized world sources that is truly up to date in the sense that most of the references appear before they are a year old. In a field as rapidly expanding as that of nutrition it seems especially desirable that the student be directed by his instructor to pertinent current scientific literature as one means of compensating for the fact that textbooks are in some respects old before they are printed. Suggested readings ap­ pended to most of the chapters herein will enable the interested student to amplify the subject matter of this book. Second, there may be some doubt that the references in a fully documented textbook can ever serve as a satisfactory basis on which to familiarize the undergraduate student with the work and thinking of the innumerable scien­ tists who contribute through their research to the subject. For example, a single statement or paragraph in a chapter on some phase of the problem of cellulose utilization cannot enable the student to appreciate the position the bacteriologist holds on the nutrition team. And to document the statement would merely shift the responsibility for it from the author of the text to the research worker who originally was led by his research or philosophy to that observation.
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