Characteristics of poultry and rabbit market. Poultry sector: a nods of morphology and physiology. Farming broiler and laying hens: from breeding to the quality of products. Insights into quail farming. Rabbit sector: nods of morphology and physiology. From breeding to product quality.
Cerolini, S., Marzoni Fecia di Cossato, M., Romboli, I., Schiavone, A., & Zaniboni, L. Avicoltura e coniglicoltura. PVI Editore.
PDF of professor's lectures
Scientific articles
Learning Objectives
Knowledge: The course will provide the theoretical and practical knowledge that contributes to the realization of a virtuous supply chain in both the poultry and rabbit sectors.
Skills acquired at the end of the course: the student will acquire specific skills to orienteer himself into the poultry sector through the acquisition of information related to the main species, traditional breeding techniques and new approaches, as well as processing techniques. Knowledge of morphology, nutrition, management aspects and quality of the derived products will complete the skills acquired to guide the student towards an increase in animal welfare and environmental sustainability.
Skills acquired at the end of the course: the student will have the ability to bring innovative aspects to the supply chains studied.
Prerequisites
Corsi utili ai fini della comprensione del corso:
Animal biology
Livestock production (basis)
Feeding and animal breeding
Livestock construction and waste management
Teaching Methods
CFU: 6
Total hours of the course: 150
Hours reserved to private study and other individual formative activities: 102
Contact hours for: Lectures (hours): 30
Contact hours for: Laboratory (hours): 0
Contact hours for: Laboratory-field/practice (hours): 12
Seminars (hours): 6
Stages: 0
Intermediate examinations: 0
Further information
Frequency for lectures,lab and seminars: not mandatory but highly recommended.
Type of Assessment
The learning test will be carried out by oral examination based on at least three questions. The exam aims to verify the acquisition of knowledge on the topics covered during the course and the seminars and personal insights (if any). The final vote is defined by considering the knowledge, the ability to argue the answers and the use of an appropriate technical language.
Course program
Poultry sector: 1) italian and international market; 2) evolution of intensive farming 3) Anatomy and physiology: locomotor, excretor, integumentary, digestive, and breeder systems; 4) embryonic development; 5) artificial insemination and incubation; 6) nutrition; 7) Breeders, broiler and laying hens: management aspects; 8) quality of poultry products.
Rabbit sector: 1) evolution of modern rabbit farming; 2) italian and international market; 3) Anatomy and physiology: digestive and reproductive systems; 5) rabbit reproduction management; 6) breeding technologies; 7) quality of rabbit meat
The course will be complemented by in-depth seminars/exercises on the breeding of other poultry species (e.g. quail), on the impact of unconventional ingredients in the feeding on the quality of eggs from laying hens and partridge meat. Other topics of interest will be agreed with the students.