Unit ANIMAL PRODUCTION
- Course
- Food science and technology
- Study-unit Code
- 80004206
- Curriculum
- Tecnologie agro-alimentari
- Teacher
- Bernardo Valenti
- Teachers
-
- Bernardo Valenti
- Hours
- 54 ore - Bernardo Valenti
- CFU
- 6
- Course Regulation
- Coorte 2021
- Offered
- 2022/23
- 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 and physiology. Notes of animal morphology. Principal strains reared in the world.
Principles of animal nutrition.
Herd management according to the production addresses, the genetic types raised and the relationships with the territory.
Basic knowledge on livestock, poultry and fish products quality. - Reference texts
- Slides of lectures and exercises, pictures of the main breeds, tables of nutrition, distributed by the teacher through the Official University multimedia support.
- Educational objectives
- The aim of the course is to give adequate knowledge on the fundamental aspects of animal production.
The basic knowledge of the principles of anatomy and nutritional and reproductive physiology of the species of zootechnical interest will allow students to better understand the aspects related to the feeding of animals and their raising techniques.
Main breeds of cattle, sheep, goats, pigs and their farming systems will also be described. Simple notions of aquaculture, rabbit and poultry farming systems will be provided.
Furthermore, for each species considered, will be described the main productive and qualitative parameters.
The main knowledge (know) will concern:
1.basic knowledge of livestock anatomy, physiology and morphology;
2. the differential characteristics of the genetic types considered;
3. basic knowledge of main feeds nutritional value;
4. basic knowledge of the needs and the rationing parameters of the animals;
5. principal farming systems of animals of interest;
6. aspects of the quality of products of animal origin.
The main know-how skills (skills) will concern:
1. managing the basics of anatomy, physiology, morphology of animals of zootechnical interest;
2. having the basic tools to establish a simple ration;
3. recognizing an animal breed because of differential characteristics;
4. awareness of the different production systems (milk, meat, eggs, fish products) and of the quality of the products obtained.
The main behaviors activated (interpersonal skills) will include:
1. always take into account the impact on the environment of all farming systems;
2. always take into account the risk to the health of consumers, linked to the farming techniques;
3. awareness of animal production as a synthesis of various skills (botanical, agricultural, animal husbandry, veterinary, economic, social, etc.). - Prerequisites
- The course does not require any prerequisites. However, it is required
the ability to perform simple mathematical calculations and basic
knowledge of animal biology. - Teaching methods
- The Course is organized in lectures in the classroom, with media, on the topics listed in the syllabus, and in practical lessons, in the classroom, in laboratory or in field, if permitted, on topics of troubleshooting with rationing, on recognition of the major breeds with ethnographic illustration of discriminating characteristics of each, and educational visits in the field at local farms, if permitted by the health regulations in force.
- Other information
- NO
- Learning verification modality
- The oral examination includes a discussion of about 30-40 minutes aimed at ascertaining the level of knowledge and understanding reached by the student on the topics presented in class and listed in the syllabus.
- Extended program
- Introduction to animal production. Basic elements of domestic animal anatomy and nutritional physiology.
Notes on morphological aspects of animals of interest.
Basic elements on the principles of animal nutrition:
- aspects of feed evaluation and their use by animals (digestibility and rumen degradability);
- nutritional needs and the rationing of animals of interest.
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.
Basic elements on broiler and lying hens production systems. Basic principles of aquaculture.