Unit ANIMAL FEEDING AND NUTRITION I
- Course
- Veterinary medicine
- Study-unit Code
- GP001199
- Curriculum
- In all curricula
- Teacher
- Gabriele Acuti
- Teachers
-
- Gabriele Acuti
- Federica Mannelli (Codocenza)
- Massimo Trabalza Marinucci (Codocenza)
- Hours
- 18 ore - Gabriele Acuti
- 16 ore (Codocenza) - Federica Mannelli
- 18 ore (Codocenza) - Massimo Trabalza Marinucci
- CFU
- 4
- Course Regulation
- Coorte 2024
- Offered
- 2025/26
- Learning activities
- Caratterizzante
- Area
- Discipline della zootecnica, allevamento e nutrizione animale
- Academic discipline
- AGR/18
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Classification and function of the nutrients (carbohydrates, protein, lipids, minerals and vitamins), energy estimation methods, food digestibility, dry matter intake and feeding behavior. Classification, chemical composition, physical and nutritional characteristics of main categories of forages, concentrates and co-products. Feed evaluation. Anti-nutritional factors. Mycotoxins. Official, commercial exchange level and at farm level feed sampling.
Visits of farmed livestock and feed plant industry.
PROGRAM
THEORETICAL LESSONS
Introduction to the course - program, textbooks, examination rules (1.5 h)
Structural and non-fibrous carbohydrates in animal feed. Water for animal use (1.0 h) (1.5 h)
Lipids (general description, lipids of nutritional interest). Polyunsaturated fatty acids and their importance in animals and humans (1.5 h)
Proteins (definition, classification, functions) and amminoacids. Proteins in ruminants and non-protein nitrogen (1.5 h)
Energy and its estimation methods (1.5 h)
Feed digestibility (1.5 h)
Dry matter intake (1.5 h)
Fresh forages: grass and pasture (1.5 h)
Forages: hay and silage. Mention on micotoxins (3 h)
Cereals and their by-products. Mention on genetically modified organisms (0.5 h)
Legumes, oil seeds and their coproducts. Vegetable oils and animal origin fats. Mention on anti-nutritional factors (1 h)
Animal origin feed: fish meal, milk co-products, meat meal, insect meal (0.5 h)
Feed plant processing technique and feed production. Mention on Reg. UE 767/2009 e 68/2013 (4 h)
Macro-elements (calcium, phosphorus, magnesium, sodium, chlorine, potassium, sulfur) (3 ore)
Micro-elements (iron, copper, zinc, iodine, cobalt, manganese, selenium) (3 h)
Water-soluble Vitamins and lipo-soluble vitamins (vitamin A, D, E, K ): deficiency and excess (3 h)
Official (reg. EU 691/2013 and 154/2009), commercial exchange level and at farm level feed sampling (1.5 h)
Body condition scoring (BCS) and its application in livestock animals (1.5 h)
PRACTICAL LESSONS
Quantitative and qualitative chemical analysis of feed (2 h)
Identification and evaluation of fresh, silage, hay forages, cereal grains and their by-products, legumes, oil seeds and their co-products, vegetable oils and animal origin fats, meat flours, other co-products (4 h)
Visit of feed plant industry (4 h)
Visit of agro-zootechnical farm (4 h)
“Self-Directed Learning” (SDL) practical lesson on macro and micro-nutrients and on diets balancing (2 h) - Reference texts
- Sandrucci, Trevisi (2022). Produzioni Animali. Ed. Edises Università G. Bittante, I. Andrighetto, M. Ramanzin - Fondamenti di Zootecnica. Liviana Editrice, 1990, Padova. B. Ronchi, G. Savoini, M. Trabalza Marinucci - Manuale di Nutrizione dei Ruminanti da Latte. EdiSES, 2020, Milano. The above-mentioned books are available as free disposal. For information on support services for students with disabilities and/or with “specific learning disorders” = http://www.unipg.it/disabilita-e-dsa
- Educational objectives
- D1 - KNOWLEDGE AND UNDERSTANDING The main knowledge acquired will be: principles of animal nutrition in farm animal species; knowledge of the classification and function of carbohydrates, proteins, lipids, minerals and vitamins. Knowledge of classification, chemical composition, physical and nutritional characteristics of forages, concentrates and by-product feeds. Knowledge of the anti-nutritional factors and how they can affect feed nutritive value; assessment of forage quality; knowledge of handling, processing and use of feedstuffs. D2 - APPLYING KNOWLEDGE AND UNDERSTANDING At the end of the training the student must: 1) know how to recognize and evaluate the raw materials used for diets of farm animals and pets; 2) to know how to evaluate the chemical nutritional and health quality of diets administered to farm animals and pets; 3) know how to evaluate the correlation between the type of diet and the physiological and health state of the animals. D3 – MAKING JUDGMENT At the end of the training the student will be able to: - assess the quality of raw materials and feeds destined for livestock and pets; - assess the correctness of a diet administered to livestock and pets, also in relation to physiological status and health status; D4 – COMMUNICATION At the end of the training the student will be able to: - know how to organize, prepare and exhibit, to an audience composed of people of the same level of preparation, a presentation on a group of raw materials or on a diet intended for farm animals or pets with their own assessments supported by appropriate arguments; - support a cross-examination with people of both equal preparation and experts in different subjects, of a regulatory and scientific nature, procedural and / or technological; - demonstrate language properties, including multidisciplinary ones, both in written and oral form, as well as the ability to use appropriate terminology for a correct approach to the profession, which is also important for job interviews. D5 - LIFELONG LEARNING SKILLS At the end of the training the student will be able to: - consult and understand scientific texts, even innovative ones, bibliographic updates, normative dictations, so as to employ them in contexts not only usual for the profession, including research, but also originals; - possess a command of the subject such as to guarantee an acceptable basis to continue updating throughout his life, through Continuous Medical Education (CME). Day-one competences ESEVT SOP 2023: 1, 3, 6, 8, 9, 12, 13, 16, 21, 22, 36
- Prerequisites
- For the exemption of Animal Nutrition and Feeding I the preparatory courses relating to the entire course of Animal Nutrition and Feeding are request:
Veterinary general and special physiology (all modules, 16 CFU), Agronomy and economics, Special zootechnics and biotechnologies applied to zootechnical productions.
The above-mentioned exams must already be reported on “SOL PLATFORM” before proceeding with the online registration for the exemption. - Teaching methods
- The teaching methods used are those set out below:
a) theoretical lessons on all topics of the course;
b) Exercises in the classroom for knowledge of foods and their use in the different species. During the exercises, the teacher remains available to the students, divided into working groups of 2-3 people, for clarification during the recognition of the feed. The results are discussed with the entire class. The exercises are conducted in four rounds (the students are divided into 4 groups, 2 or 4 h per group), to enable better learning.
c) field activities at the feed plant to enable knowledge of the production, storage and storage of raw materials and complete and complementary feed. During the visits, it is encouraged to compare with staff working at the company.
d) Field activities at private farms (dairy cattle - beef cattle - sheep) or at the “Azienda Zootecnica Didattica” (AZD) of the Department (local pigs – meat sheep – beef cattle- horses). During the visits, it is encouraged to compare with staff working at the company. - Other information
- For information on support services for students with disabilities and/or with “specific learning disorders” = http://www.unipg.it/disabilita-e-dsa
- Learning verification modality
- The methods for the learning verification can be found on the page https://medvet.unipg.it/files/lm-42/msyllabus_mv_27082024.pdf
teaching "[GP005375] NUTRIZIONE E ALIMENTAZIONE ANIMALE", teacher in charge "Prof. TRABALZA MARINUCCI MASSIMO" - Extended program
- THEORETICAL LESSONS
Introduction to the course, program, textbooks, examination rules (1.5 h)
Structural and non-fibrous carbohydrates in animal feed. Water for animal use (1.5 h)
Lipids (general description, lipids of nutritional interest). Polyunsaturated fatty acids and their importance in animals and humans (1.5 h)
Proteins (definition, classification, functions) and amino acids. Proteins in ruminants and non-protein nitrogen (1.5 h)
Energy and its estimation methods (1.5 h)
Feed digestibility (1.5 h)
Dry matter intake (3 h)
Fresh forages: grass and pasture (1.5 h)
Forages: hay and silage. Mention on mycotoxins (1.5 h)
Cereals and their by-products. Mention on genetically modified organisms (0.5 h)
Legumes, oil seeds and their coproducts. Vegetable oils and animal origin fats. Mention on anti-nutritional factors (1 h)
Animal origin feed: fish meal, milk co-products, meat meal, insect meal (0.5 h)
Feed plant processing technique and feed production. Mention on Reg. UE 767/2009 and 2022/1104 (4,5 h)
Macro-elements (calcium, phosphorus, magnesium, sodium, chlorine, potassium, sulfur) and Micro-elements (iron, copper, zinc, iodine, cobalt, manganese, selenium) (6 h)
Water-soluble Vitamins and lipo-soluble vitamins (vitamin A, D, E, K ): deficiency and excess (5.5 h)
Official (reg. EU 691/2013, 2024/771 and 154/2009), commercial exchange level and at farm level feed sampling methods (1.5 h)
Body condition scoring (BCS) methosd and its application in livestock and companion animals (1.5 h)
PRACTICAL LESSONS
Quantitative and qualitative chemical analysis of feed samples (2 h)
Identification and evaluation of fresh, silage, hay forages, cereal grains and their by-products, legumes, oil seeds and their co-products, vegetable oils and animal origin fats, meat flours, other co-products (6 h)
Visit of feed plant industry (4 h)
Visit of agro-zootechnical farm (4 h) - Obiettivi Agenda 2030 per lo sviluppo sostenibile