The book "Physiology of animal feeding" tells in detail about the organization of full-fledged feeding of agricultural animals, which is considered the most important condition that forms the level of their productivity. The authors focused on the processes of intake and assimilation of food in the animal, on the features of digestion in various parts of the digestive system and their role in the processing and assimilation of nutrients coming with food. The book provides numerous data on the influence of the quantity and quality of food, the organization of feeding, the physiology of nervous activity of animals on the processes of digestion; most of this information is the result of scientific experiments. The book is intended for students of agricultural universities, for employees of livestock farms and other professionals engaged in agricultural production.