Integrative Wildlife Nutrition (Paperback)

Contents 1 Introduction: common themes across diverse taxa 1.1 Resource supply and organismal demand 1.2 Principal components of animals and plants 1.3 Scaling body size and demands for energy and nutrients 1.4 Dietary requirements and nutritional niche 1.5 Summary: introduction Part I Functional Relationships 2 Food and populations 2.1 Population growth and animal density 2.2 Individual demands and food limits 2.3 Trophic relationships 2.4 Environmental variation 2.5 Summary: populations 3 Feeding dynamics: functional and behavioral responses 3.1 Functional response and diet breadth 3.2 Predicting foraging behavior with models 3.2.1 Optimal foraging time 3.2.2 Risk-sensitive foraging 3.3 Mechanics of foragingU 3.4 Form and function of the mouth 3.5 Mechanisms of foods 3.5.1 Physical characteristics of foods 3.5.2 Chemical characteristics of foods 3.6 Summary: feeding dynamics 4 Measuring food consumption 4.1 UAdjustment and steady state 4.2 Direct measures of intake 4.2.1 Behavioral observations of food intake 4.2.2 Food intake by mass balance 4.2.3 Digestible and metabolizable food intake 4.3 Indirect measures of intake 4.3.1 Measuring intake with indigestible markers 4.3.2 Measuring intake with digestible markers 4.4 Summary: food consumption 5 Digestive function 5.1 Food intake, digestive efficiency and digestive tract capacity 5..2 Reaction rates and retention time 5.3 Common functions of digestive systems 5.4 Digesta flow 5.4.1 Digesta flow in the foregut of ruminants and kangaroos 5.4.2 Digesta flow in the hindgut of herbivores 5.5 Optimizing digestive systems 5.6 Summary: digestive function Part II Substrates and Tissue Constituents 6 Carbohydrates: sugars, fiber and fermentationU 6.1 Complementary substrates for metabolism 6.2 Functions of carbohydrates 6.3 Functional chemistry of carbohydrates 6.4 Digestion and absorption of non-structural carbohydrates 6.5 Glucose metabolism and homeostasis 6.6 Digestion of structural carbohydrates 6.7 Microbial fermentation 6.7.1 Host-microbe relationshipsU 6.8 Summary: carbohydrates 7 Lipids: fatty acids and adipose tissue 7.1 Functional chemistry of fatty acids 7.2 Classes of lipids 7.3 Digestion and transport of lipids 7.4 Fat synthesis and mobilization 7.5 Summary: lipids 8 Nitrogenous substrates: nucleic acids to amino excretion 8.1 Amino acids and essentiality 8.2 Proteins and digestion 8.3 Intermediary metabolism of amino acids 8.4 Nucleic acids and digestion 8.5 Nitrogen metabolism 8.5.1 Ammonia 8.5.2 Urea 8.5.3 Uric acid 8.5.4 Creatinine 8.6 Nitrogen balance and the requirement for N 8.6.1 Endogenous urinary N 8.6.2 Fecal N losses 8.6.3 Protein quality 8.7 Summary: nitrogen 9 Metabolic constituents: water, minerals and vitamins 9.1 Water and electrolytes 9.1.1 Transport mechanisms 9.1.2 Aquatic exchanges of water 9.1.3 Terrestrial exchanges of water 9.1.4 Water turnover and balance 9.2 Minerals 9.2.1 Sodium, chlorine, and potassium 9.2.2 Calcium and phosphorus 9.2.3 Magnesium and sulfurU 9.2.4 Trace metals 9.2.5 Iodine and selenium 9.3 Vitamins 9.3.1 Water-soluble vitamins 9.3.1.1 B vitamins 9.3.1.2 Vitamin C 9.3.2 Fat-soluble vitamins 9.3.2.1 Vitamin A 9.3.2.2 Vitamin D 9.3.2.3 Vitamin E 9.3.2.4 Vitamin K 9.4