The course consist of di 59 hours (3 CFU)
Lectures (20 hours).
Biosafety and biosecurity. Necropsy room and instrumentation. Management of the carcasses. Definition of necropsy. Postmortem changes and thanatology. Animal identification and related data. Determination of age and nutritional status. External examination of the carcasses. Examination of skeleton, muscles, joints, lymph nodes. The position of the body in death and external signs. Skinning and subcutaneous examination. Techniques of opening and extracting organs of abdominal, pelvic, chest, cranial, and nasal cavities; extraction of the eye. Examinations of the organs of the neck and the vertebral canal. Necropsy of poultry.
Practical part (39 hours)
In the necropsy room: autopsies of small and large animals are performed by students, who, divided into small groups (max 8), practice cadaveric diagnostics (description, interpretation, morphological diagnosis of macroscopic lesions observed in organs and epicrisis). Furthermore, students perform sampling of tissues and biological material for histological, cytological, bacteriological and toxicological investigations. Students will perform a final report