The teaching activity will be done in the hours set by the course calendar and it includes
Frontal lessons (69 hours)
One lesson will be dedicated to addressing issues related to the risk prevention and security in the laboratory and on farm practices.
Fundamentals of Veterinary and Comparative Nutrition. Nutritional biodiversity. Nutritional ecology and ethics of animal nutrition.
Concepts of animal response to different nutritional strategies. Fundamentals of Nutrigenomics and Metabolomics.
Nutraceutical strategies and nutritional prophylaxis. Nutritional biochemistry and homeostasis. Nutrients and endocrine disruptors.
The classes of nutrients and energy density of rationing. The Atwater coefficients and the prediction equations of energy. Concepts of energy and nutritional needs by physiological and production phases.
Methods of expression of classical and modern energy. Software for calculating energy and nutrient requirements and supplies.
Excesses and deficiencies of nutrients. Metabolic syndromes and other nutritional disorders.
Fundamentals of practical nutrition for animal dietetics.
Animal nutrition concepts for legislation. Nutritional safety for animals, for production and animal-human interaction. The One Health concept.
Sustainability, environmental compatibility of nutritional strategies and alternative sources of nutrients.
Classification and main chemical-nutritional characteristics of the most common animal feeds.
Fresh roughages, conservation techniques, preserved forages, concentrates, agro-industrial by-products/co-products as feeds, feed additives and integrators.
Main treatments of feeds, preparation and administration.
Feeds traceability, sampling, quality evaluation, safety and utilization; assessment and prevention of risks associated with their utilization (biotic and abiotic contaminants).
Feeding and elements for dietary rationing in the main species of veterinary interest and livestock in the various life/productive stages (growth/fattening, reproduction, gestation and lactation, working/sport). Newborn feeding, milking, weaning. Voluntary feed intake and palatability, nutritive level, feed conversion rate.
Forage/concentrates ratio in herbivores. Total mixed ration.
Relationship of feeding with animal health, welfare, productive performances and products quality.
Prevention of the most common feeding mistakes and pathologies of feeding origin.
Animals feeding and circular economy, sustainability, environmental impact and protection.
Risks and safety of feeds for animals and animal feeding with a view to prevention and protection of animal health and welfare, safety in the food supply chain from a preventive and One Health perspective.
Practical lessons (30 hours + Orientation course 25 hours)
Nutritional evaluation of animals according to physiological state and production level in livestock and pets (species accounted: cattle, sheep, goats, pigs, horses, dogs and cats). At the first entry into the paddock, issues related to the correct approach to the animal are addressed, which are essential to ensure a correct relationship and to achieve sufficient safety for student’s movement, avoiding animal’s distress and situations of potential danger for the safety of both the figures (man/animal). Use of software for the estimation of requirements of energy and nutrients DOC acquired: Handle and restrain animal patient safely and with respect of the animal, and instruct others in helping the veterinarian perform this technique (1.16). DOC acquired: Correctly apply the principles of biosecurity (1.28).
Sampling and evaluation of feeds.
Animals feeding and elements of feed rationing of the most common species of veterinary interest and livestock.
Written reports and seminars.