The course provides students with an overview of the distribution and the morphological and functional characteristics of the main livestock species and breeds. The students will acquire knowledge of the following topics: 1) anatomical and physiological bases of the production of milk and meat, and the quality of those products; 2) analysis of feed, and estimation of animal nutritional requirements and dietary intake for the purposes of rationing; 3) study of farm systems and programming techniques, with the support of software tools; and 4) management of animal farms, aimed at obtaining satisfactory amount and quality of production.
