Basic knowledge about the farming systems of livestock animals
The evaluation will take place at the end of the course, through oral examination.
The overall goal of the course is that students acquire the technical and scientific knowledge needed to assess the nutritional , organoleptic and technological quality of food of animal origin (meat, milk), in different livestock species.
Milk qualitative characteristics and factors affecting them. Composition and nutritional value of milk. Causes of variation in the composition of milk. Evaluation of milk quality: composition and technological parameters. Meat qualitative characteristics and factors affecting them. Factors affecting the growth of meat animals; evaluation of the carcasses. Chemical composition and biochemistry of muscle and meat. Quality assessment of color, texture and tenderness, smell and taste of meat. Evaluation of the quality of wool.
BITTANTE G. et al.: Tecniche di produzione animale - Liviana Editrice. CORRADINI C.: Chimica e tecnologia del latte - Liviana Editrice. LAWRIE R.A.: Scienza della carne - Edagricole.
classroom lectures
Readiness to offer individual assistance also in english.
