This practical research text provides an invaluable resource for all animal and veterinary scientists designing, analyzing, and interpreting results from nutrition and feed experiments in pigs and poultry.

The emphasis throughout is on the practical aspects of designing nutrition experiments. The book builds on the basics and proceeds to describe the limitations of experiment design involving different ingredients. It then characterizes experimental diets including ingredient selection, composition, and the minimum proximate analysis required. The text details measurements and the...