ANIMAL PRODUCTION

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2019/2020

Type of Course:

Related/Supplementary

Optional/Mandatory:

Compulsory

Degree:

Bachelor's Degree Programme in VITICULTURAL, OENOLOGICAL AND FOOD TECHNOLOGIES

Disciplinary Sector:

Special Techniques for Zoology

Language:

Italian

Credits:

Programme Year:

Professor and Collaborators:

ATZORI Alberto Stanislao

Obligatory attendance:

Yes

Minimum hours of attendance:

Hours of classroom activity:

Prerequisites:

Organic Chemistry and biochemistry

AF code:

40003404

Assessment Methods

Verification of learning:

Written intermediate evaluation and written final exame, 70% of attendance is required.

Teaching period

Second semester

Objectives

The course is oriented to provide students with the scientific and technical knowledge concerning the rearing of livestock species and the use of main animal products used in human nutrition: milk, meat and eggs.It covers the following topics and introduction to: livestock systems, management of cosmopolitan and local breeds, indicators of production efficiency, quality classification of animal products, aspects of nutraceutical compounds and food safety; management strategies to achieve quality and health standards. At the end of the course students will have acquired sufficient knowledge to assess the quality of animal products and to propose appropriate variations in the livestock system or in the production process in order to obtain target levels of quality required by processing and marketing.

Contents

LECTURES:
- Introduction: terminology, anatomy and physiology. Animal feeds. Ethnology.
- Milk production: Dairy cows, sheep and goats: economic importance, main breeds and farming system in Italy and in Sardinia.
Parameters for assessing the efficiency of livestock production and management with respect to milk yield and quality. Management stratigies and their effects on milk quality, nutrition and milk quality
- Meat: physiology. Parameters of meat production; slaughter and carcass classification: the USDA beef grading and SEUROP system for beef and sheep.
- Beef cattle, meat sheep, pig, poultry: economic importance, main breeds raised in Italy and in Sardinia, farming systems, animal categories in the meat cattle farm. The Iberian and Sardinian pig.
- Eggs : economic importance and breeds; egg quality: farming principles, and genetic factors.

PRACTICES: visit a cattle, sheep, pig or poultry farm; a slaughtering house or a dairy plant.

Recommended Bibliography

- Slides and presentations used for lectures;
• FONDAMENTI DI ZOOTECNICA - Miglioramento genetico, nutrizione ed alimentazione, di Bittante, Andrighetto, Ramanzin - Liviana editrice, Padova;
• TECNICHE DI PRODUZIONE ANIMALE. Nuova edizione; di Bittante, Andrighetto, Ramanzin - Liviana editrice, Padova.
• ALLEVAMENTO DEI RUMINANTI. Paolo Brandano. Testo a disposizione presso il docente.
• LA PRODUZIONE DEL LATTE. Pulina Giuseppe, Nudda Anna.. In L’ALIMENTAZIONE DEGLI OVINI DA LATTE, G. Pulina 2001. Avenue Media, Bologna.

Methods of Provision

Conventional

Teaching Methods

Face to face lectures, on farm practices, computer labs.

ANIMAL PRODUCTION

Course year: 1

Course year: 2

Course year: 3

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ANIMAL PRODUCTION