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Study-unit REARING TECNIQUE OF MONOGASTRIC

Course name Animal science
Study-unit Code 85103411
Curriculum Comune a tutti i curricula
Lecturer Luciano Morbidini
CFU 12
Course Regulation Coorte 2016
Supplied 2018/19
Supplied other course regulation
Type of study-unit Obbligatorio (Required)
Type of learning activities Attività formativa integrata
Partition

POULTRY AND RABBIT PRODUCTION ACQUACULTURE

Code 85004406
CFU 6
Lecturer Cesare Castellini
Lecturers
  • Cesare Castellini - Didattica Ufficiale
Hours
  • 54 Hours - Didattica Ufficiale - Cesare Castellini
Learning activities Caratterizzante
Area Discipline delle produzioni animali
Sector AGR/20
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents To acquire basic ad applied knowledge that would permit to manage inside productive chain. In particular, for the different species it will be important to gain knowledge on:
- anatomy and physiology;
- farming system;
- qualitative characteristics.
Reference texts Avicoltura e Coniglicoltura - 2016 Le Point Veterinarie Italie.
AUSTIC RE, NESHEIM MC "Poultry production", Lea & Febiger, London, 1990.
BURLEY RW, VADEHRA DV,The avian egg - chemistry and biology,, Ed. John Wiley & Sons USA, 1989.
NORTH MACK O,Commercial Chicken Production Manual, 2nd Edition, AVI PUBLISHING COMPANY , Connecticut, 1981.
Siti Web - //www.ansi.ok.state.edu/poultry - Razze di polli.
//www.coniglionline.com/index.html - Conigli tecniche di allevamento

P. Ghittino. And Pathology in Aquaculture Technology (Vol. 1 and 2), Printing And. Bono, Turin;
G. Giordani, P. MELOTTI. Elements of aquaculture, Edagricole;
M. SAROGLIA, E. Ingle. Aquaculture techniques, and agriculture;
Handouts and materials provided by the teacher and available on UNISTUDIUM
Educational objectives The main objectives are the following:
Knowledge
1. The farming techniques of the poultry and rabbit
2. The main factors affecting the production of meat and eggs
3. The most important quality characteristics of meat, and eggs
4. The main physiological mechanisms related to production
5. The effect of farming techniques on product quality
6. Genotype-environment interaction
7. Methods for reducing the environmental impact

Skills
1.
Being able to characterize the quality of products of animal origin
2. Knowing how to identify the critical points of production systems
3. Being able to identify techniques to improve the quality of production
4. Knowing how to apply the techniques of breeding, with particular attention to product quality and animal welfare
5. Knowing how to organize a system for managing livestock
6. Apply simple analytical techniques for verifing product quality

Behaviors (interpersonal skills)
1. Be able to work in group
2. Demonstrate sensitivity to safety and quality of products
Prerequisites The ability to perform simple calculations and to have basic knowledge of biology, anatomy, physiology and breeding techniques is required.
Teaching methods The course is organized as follows:

- Lectures
- Laboratory exercises to evaluate the nutritional characteristics of the products
- bibliographic research of scientific articles
- Field trials for the analysis of the different management techniques, calculation of optimum rations from the point of view of environmental impact, animal welfare and quality
- Seminars with external experts
- Seminars carried out by small teaching / student working groups
- Classroom discussion of material previously delivered by the teacher
- Foreign language activities
Other information The frequence to the course
facultative
The home of the course will be in class and lab of the
Dpt. of Agriculture, Food and Environmental science (DSA3)
Learning verification modality The exam provides an oral trial that consists of a discussion and/or a technical work realized individually or in group. The trials consist in a discussion of about 30 minutes aiming to assess the level of knowledge and understanding acquired by the student.
The questions will be about the anatomy, physiology, rearing system, animal welfare, productive performance and the quality of poultry and rabbit.
As a whole, the oral test will allow to verify the communication skills, the ability to apply the skills acquired, to solve problems and develop solutions.
Extended program LECTURES:
Italian and European productions. Structure and organization of the production chain.
Anatomy and physiology of birds and rabbits. Structure and function of major organs with special reference to the digestive, reproductive and muscular system.
Selection and breeding programs for the two species. Choosing the appropriate genetic type in relation to productivity / resistance (1 ECTS).
Farming systems
Equipment and farming techniques. Artificial incubation. Nutrition and diet formulation.
Effect on the environmental impact of farming systems (1 ECTS).
Qualitative characteristics of products: Slaughtering, processing and marketing of products. Rules for the marketing of eggs for human consumption. Main quality characteristics of meat and eggs and factors of variation (1.5 ECTS).
One ECTS will be in English.

ACQUACOLTURE
Anatomy and Physiology (0.5 ECTS):
Taxonomic classification of fish, molluscs and crustaceans of zootechnical interest;
Major equipment and their operation.
Breeding techniques (0.5 ECTS)
Introduction to aquaculture and mariculture
Breeding of main freshwater and saltwater species;
Husbandry management of the main species farmed;
Nutrition, conversion issues of environmental impact.

PRACTICAL LESSONS:
Formulation of diets for rabbit and birds.
Collection and evaluation of chickens and rabbit semen.
Preparing a brief presentation in English

FORM PIGS AND HORSES

Code 85007105
CFU 6
Lecturer Luciano Morbidini
Lecturers
  • Luciano Morbidini - Didattica Ufficiale
Hours
  • 54 Hours - Didattica Ufficiale - Luciano Morbidini
Learning activities Caratterizzante
Area Discipline delle produzioni animali
Sector AGR/19
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents Basic knowledge related to genetic aspects, breeding techniques, feeding, interaction genotype-environment, growth, slaughtering and production quality of pork.

Basic knowledge regarding growth, feeding, breeding and rearing techniques of equines, including the production of foal meat.
Reference texts Slides of lectures and exercises, pictures of the main breeds, tables of nutrition, distributed by the teacher through official web platform.
For more details on the topics:
- P.G. MONETTI. Appunti di suinicoltura. Edagricole, Bologna, 1997.
- BERTACCHINI F., CAMPANI I. - Manuale di allevamento suino. Edagricole. Bologna 2001.
- A.A.V.V. (1990). Alimentation des chevaux. Ed. Quae.
- A.A.V.V. (2012) .Nutrition et alimentation des chevaux. W. Martin- Rossett. Ed. Quae.
Educational objectives The aim of the course is to transmit basic knowledge about reproductive and productive aspects, types of production, organization and environmental control of intensive pig faming systems. It is also to furnish basic knowledge regarding reproductive aspects, production and organization in horse farming systems, including environment control and its issues.
Main Knowledge (know) will be:
1-the importance of pigs and horses farming systems ;
2- recalling on differential characteristics of pigs and horses genetic types treated;
3-recalling of the physiological aspects of the porcine and equine species;
4-recalling of the reproductive aspects of porcine and equine species;
5-recalling of feed and nutrition issues in intensive pig farming systems;
6-rearing techniques and main pork intensive types of production;
7-environmental control and sizing of intensive pig farm;
8-quality and value of its products;
9-rearing techniques of horses according to their attitudes and practices;
10-recalling on nutrition horse aspects;
11-management of different types of horse farming systems.
The main concern skills developed (skills):
1- knowing how to recognize a genetic pig and horse on the basis of differential characteristics;
2-knowing how to read the feed tables for pig and horse;
3-knowing how to read the tables of the needs of pigs and horses of different attitudes and categories;
4-knowing how to design a simple ration for swine and horses of different attitudes and categories;
5-knowing how to plan the organization of intensive pig farms as a function of sows or piglets obtainable;
6- knowing how to design an environmental monitoring in intensive pig farms;
7-knowing how to analyze differential aspects of the various pig and horse farms.
The main activated behaviors include (interpersonal skills)
1. Always take into account the impact on the environment of all types of farming
2. Always take into account the risk to the health of consumers, linked to the farming techniques
3. Farm as a synthesis of various skills (botanical, agricultural, animal husbandry, veterinary, economic, social, etc.).
Prerequisites "Genetics of farm animals" and "Nutrition and feeding farm animals" lectures are considered preparatory to understand the fundamental aspects of monogastric rearing techniques described in syllabus, so it should have supported successfully the exams of the courses listed above . Ability to perform simple mathematical calculations are also required, so it is nice to have successfully defended the examination of “Mathematics”.
Teaching methods The course is organized as follows:
- Lectures on all topics of the course (pigs and horses);
- Practical lessons and classroom exercises on the calculation of numerical loading of intensive pig according to its rational organization; practical lessons about the functional organization of horse farms.
- In field exercises of practical applications of different pigs and horse farming systems.
Other information No.
Learning verification modality The examination includes a single oral test which consists in a discussion, lasting about 40 minutes. It is aimed at ascertaining level of knowledge and understanding reached by the student on the theoretical and methodological contents indicated in the module programs, respectively, "Pigs and horses" (general, reproductive and production aspects of pig farming, the growth in pig and genotype-environment interaction; pig farming types; pig breeding organization including feeding; main anatomy and physiology elements of horse; main breeds; reproductive and productive aspects; horse raising and feeding techniques; production of the foal) and "Poultry and Rabbit and aquaculture", carried out simultaneously. The oral examination, open-stimulus-response, will also allow to verify the student's ability to communicate with language property and to arrange the self-exposure of the subjects, and ranked thirty.
See also: "Methods for verifying the learning" of the course:
85103411 - "Non-ruminant livestock production systems".
Extended program Theoretical lessons.

Pigs.Introduction and generalities. A brief history of the pig. General and statistics. The pig breeds. The commercial hybrids. Reproductive aspects of the species and their influence on farming techniques: boar, sow, sows, piglets, light and heavy pigs. The growht in swine. Genotype-environment interaction. Types of farming. Rearing organization in intensive farming systems. Transport, slaughter, quality productions.

Equine. Elements of anatomy and physiology of the main equipment of the horse. Main breeds and farming systems. Breeding technologies. Reproduction. Supply and nutrition. Growth. The production of the foal.

Practical lessons. Feed supply and nutrition of pigs and horses. Parameters in the formulation of diets for pigs and horses. Didactic visit of farms.
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