World animal science. B 4, Feed science, edited by E.R. Ørskov.: 1. Feed evaluation systems: historical background (W.P. Flatt). Terminology used to express energy values. Early references to feeding animals. Hay equivalent system. Digestible nutrients systems. Net energy systems. Recent feed evaluation system proposals. Prediction of feed values using analytical methods. 2. Structure and chemistry (J.S.D. Bacon). Finding and naming suitable food. Structure of foodstuffs. Chemistry. Response to various treatments. Structure, chemistry and the processes of digestion. 3. Feed evaluation - energy (P.C. Thomas). Animal thermodynamics. Evaluation of feeds in caloric terms. Current developments in feed evaluation. 4. Methods of protein evaluation for non-ruminants (M.F. Fuller). Integrative methods of protein evaluation. Additive methods. 5. Protein Evaluation in Ruminants (E.R. Orskov, E.L. Miller). Old methods of estimating need based on biological value. Information required to adequately assess protein supply and protein need of ruminants. Towards new systems of protein evaluation. Future improvements to systems of protein evaluation. 6. Feeding value of cereals and concentrates (T.L.J. Lawrence). Chemical composition of concentrates. Digestion in the monogastric and ruminant animal; considerations relative to protein and energy utilization. The utilization of the energy and protein in concentrates by the monogastric and ruminant animal. 7. Processing and preservation of cereals and protein concentrates (R.M. Tait, R.M. Beames). Introduction to storage and processing. Methods of grain storage. Methods of processing cereal grains. Effects of storage and processing on physical and chemical properties of cereal grains. Effect of processing cereal grains. Effects of processing cereal grains for pigs. Methods of processing protein concentrates. Utilization of protein concentrates. 8. Dietary-digestive interactions determining the feeding value of forages and roughages (W.C. Ellis et al.). Terminology. Glossary. Digestion of forage. Digestive systems. Flow of digesta and composition of digested nutrients. Regulation of intake. Individual animal differences. Summary and research priorities. 9. The preservation of forages (R.J. Wilkins). Preservation by drying. Preservation by ensiling. Effects of conservation on feeding value. Selection of conservation methods. Research requirements. 10. Improvements of poor quality forages and roughages (F. Sundstol). Historical. Methods for treatment of low quality forages and roughages. The effect of the processing on the structure and the chemistry of the material. How and to what extent is the utilization by the animal. Non-protein nitrogen supplementation. 11. Associative effects of feeds (F.L. Mould). Negative associative effects. Practical aspects of associative effects. 12. The feeding value of fats (D.L. Palmquist). Lipid content and composition of feedstuffs. Digestion and utilization of fats. Effects of fats on product composition. Formulating practical diets.