The purpose of the course is to understand the advanced knowledge on ruminant nutrition. The major part of ruminant nutrition includes the metabolism of protein, carbohydrate and fat. The detailed contents will include the following topics. 1. Ruminant nutrition- carbohydrate: the complex of carbohydrate; ruminant physiology; salivary production and function; rumen metabolism of carbohydrate- biochemistry; fibrous crops and residues for animal production; plant animal and microbial interactions in ruminant; phenolic acid composition in suspension fluid after digestion; degradation of plant cell wall polysaccharides by rumen; plant cell wall degradation by rumen protozoa; anaerobic fungi; plant cell wall degradation by anaerobic fungi; production of depolgmerizing by anaerobic fungi; the xylanolytic system of rumen anaerobic fungi; water soluble polysaccharides of fungal cell wall; cell wall composition and detection of anaerobic rumen fungi; energy metabolism and metabolism of the volatile fatty acids; abnormal carbohydrate metabolism; rumen dysfunction; dairy production and carbohydrate requirement. 2. Ruminant nutrition – protein and amino acids: the complex of protein; rumen ecology and nitrogen metabolism; a molecular-based perspective of microbial ecology and ruminal nitrogen metabolism; proleolytic and abligate peptide and amino acid – fermenting bacteria; examination of intraruminal nitrogen recycling; a genetic-based approach to the examination of microbial physiology and ruminal nitrogen metabolism; nitrogen control in ruminal bacteria; peptide transport cellula and molecular aspects; peptide absorption; utilization of crculating peptides; the interaction between carbohydrates nitrogen metabolism in rumen; catabolism of ingested protein; the value of protein degradation in the rumen; bypass protein; the relation between bypass protein and degradation protein; utilization of nitrogenous compounds by rumen microorganisms; synthesis of amino acids and protein in the rumen; the composition of microbial protein.