Unit ANIMAL PRODUCTION
- Course
- Food science and technology
- Study-unit Code
- 80004206
- Curriculum
- Tecnologie agro-alimentari
- Teacher
- Mariano Pauselli
- Teachers
-
- Mariano Pauselli
- Hours
- 54 ore - Mariano Pauselli
- CFU
- 6
- Course Regulation
- Coorte 2019
- Offered
- 2020/21
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Academic discipline
- AGR/19
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- ITALIAN
- Contents
- Basic knowledge of livestock , poultry and fish anatomy. Basic knowledge of Livestock, poultry and fish nutritional and reproductive physiology. Basic knowledge of ruminant lactation physiology. Basic knowledge of animal feeding. Principal strains reared in the world. Herd management. Basic knowledge on livestock, poultry and fish products quality.
- Reference texts
- Slides on line
- Educational objectives
- The aim of the course is to give adequate knowledge on the fundamental aspects of animal production. The main knowledge gained will be: basic knowledge on livestock anatomy, basic knowledge on livestock nutritional and reproductive physiology. These basic knowledge will allow the students to better understand the parameters linked to the livestock feeding and livestock husbandry. Furthermore will be described the main reared breed among cattle, sheep, goat and swine. Basic knowledge of aquaculture rabbit and poultry rearing systems will be given. Furthermore for each species will be described the main productive and qualitative parameters. Students will be able to apply the acquired knowledge, obtaining the following capabilities (skills):basic knowledge of livestock anatomy, physiology and feeding systems .;understand the main animal production and their main qualitative parameters.
- Prerequisites
- The examination requires knowledge of the basics of biology.
- Teaching methods
- Lectures, laboratory exercises for the qualitative detection of food of animal origin, guided tours.
- Learning verification modality
- The exam includes an oral exam consisting of a discussion of about 30-40 minutes aimed to ascertaining the level of knowledge and understanding reached by the student on the topics presented in class and listed in the program.
- Extended program
- Introduction to livestock production. Principles of livestock anatomy with particular reference to the digestive tract, muscular and mammary gland anatomy. Principles of nutritional physiology and feeding. Dairy cattle, dairy buffalo cattle, dairy sheep and goat rearing systems and main reared breeds. Main milk qualitative characteristics (fat, protein, lactose, somatic cells and cheese making properties. Beef rearing systems (white meat calves, light and heavy young bull) and main reared beef breeds. Carcass evaluation. Main quality meat quality traits (rheological and chemical characteristics). Pork production systems and quality traits linked to the processed meat production. Broiler and lying hens production systems. Principles of aquaculture.