The aim of the course is to provide the tools to learn the technical-practical and theoretical meaning of the different sectors that characterize the animal production chain. Also provide tools to stem, contrast and limit the climate changes to which the livestock world, as a whole, will be subjected. Knowing, through study and in-depth analysis, the complex system of animal production.
G. BITTANTE e al. Tecniche di produzione animale Ed. Liviana Padova.
For the anatomy and physiology part: lecture notes on the Moodle platform.
For quality meat S. STELLA et al. Manuale di ispezione e controllo delle Carni. Casa editrice Ambrosiana
Learning Objectives
The course will provide the tools to learn, as objectively as possible, the technical-practical, but also theoretical meaning, within the limits of available credits, of the various sectors that characterize the animal supply chain.
In the future you will be called to a challenge that is not easy: that of stemming, opposing and limiting the inevitable changes to which society, and the agricultural world as a whole, will be subjected. But to transform the problem into a resource it is essential to know the complex system of
animal productions. Only through a constructive learning path, I hope shared, will it be possible to acquire and apply methods to face the challenges that await us, and, above all, you.
Prerequisites
No basic knowledge is required.
Teaching Methods
Teaching methods
ECTS: 9
Total number of hours of the course: 225 (= 9 x 25)
Number of hours for personal study and other types of individual training activities: 144
Number of hours related to classroom activities: 54
Number of hours related to laboratory activities (lessons in the laboratory): 0
Number of hours related to practical activities (in the laboratory and in
field): 18-27
Number of hours related to seminar activities: 0-9
Type of Assessment
Examination on the topics of lectures and pratices in order to verify the acquired knowledge of the learning objectives. Breeding management. Knowledge and understanding. Applying knowledge and understanding. Making judgements. Communication skills. Learning skills
Course program
Module 1 Ruminant and small ruminant supply chain (Bovine, ovine, caprine)
1. descriptive statistics (diffusion, consumption, prospects)
2. recalls of physiology of the digestive and reproductive systems. This part of the course provides a reminder of the anatomy and physiology of two systems (reproductive and digestive) whose knowledge is a prerequisite for understanding the topics subsequently discussed and in particular those relating to feeding techniques and management of reproduction.
3.Main breeds. In this part of the course the main meat and dairy breeds raised in Italy will be described. In particular, the peculiarities and criticalities related to their breeding will be studied in depth, also in terms of limits and future prospects.
4. breeding and feeding techniques. The breeding / feeding systems will be studied separately for dairy and meat breeds. After providing the basic feeding principles, the most widespread farming systems will be considered with particular attention to those that guarantee a
greater sustainability of farming. Ample space will be dedicated to the most modern grazing techniques.
5.Precision Livestock Farming principles applied to the ruminant supply chain.
The main precision animal husbandry tools that currently, and in the immediate future, characterize Italian animal husbandry will be examined, as a basis for the change in the sector towards a reality that is increasingly responsive to the needs of the community in terms of
sustainability and animal welfare.
6. Chemical-physical quality of milk and meat.
Module 2. Pig sector
1. descriptive statistics (diffusion, consumption, prospects)
3.Main breeds. In this part of the course the main breeds bred in Italy will be described. In particular, the peculiarities and criticalities related to their breeding will be studied in depth, also in terms of limits and future prospects.
4. breeding and feeding techniques. The breeding / feeding systems will be studied in depth. After providing the basic principles of food and nutrition, the most widespread farming systems will be considered with particular attention to those that guarantee a
greater sustainability of farming.