Course content

• About this CD/site
  • Aim of this course
  • How to use this course
  • Minimum computer requirements
  • Authors & Aknowledgments
• General Issues
  • Concepts on feed & feed ingredients
  • Good Laboratory Practice
  • Health & Safety
  • Units & Conversion factors
• Analysis
  • Proximate Analysis
  • Proteins
  • Fats & Lipids
  • Carbohydrates
  • Minerals
  • Vitamins
• References, Links & Glossary
  • Literature references
  • Useful links
  • Glossary