Learning objectives
The student must acquire knowledge toward the production of food (milk, meat, eggs) within the supply chains of traditional and local products popular in the country. Must have knowledge about the organizational and managerial aspects of animal feed and as well as have the techniques for a correct formulation of rations implement good standards of animal feed. The student must show mastery of the feed and the factors that influence the digestibility and utilization of the same so as to know the additives and supplements according to criteria of necessity and function. Must also acquire the concepts related to diet and nutritional requirements for different domestic species in various stages of production and reproduction. Depth must be the knowledge of the laws
governing the preparation and sale of all substances of nutritional interest for domestic animals.
Prerequisites
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Course unit content
C) TECHNICAL AND PRODUCTION OF ANIMAL FEED ANIMAL FEED (Professor African Quarantelli)
Procurement of raw materials: cereal, cake and flour extraction of oilseeds,
meal of animal origin, feed materials and other products.
Receiving, storage and preservation of foods.
Quality of raw materials and the finished product.
Treatments to improve the nutritional value of individual commodities: the process of flaking of
extrusion, blow molding, micronization and roasting.
Heat treatments for the destruction of anti-nutritional factors thermolabile.
Manufacture of compound feedingstuffs: techniques of milling, blending components, addition of
liquid, compression of simple and compound feed by the process of pelleting and
extrusion.
D) ANIMAL NUTRITION (Professor African Quarantelli)
General properties and nutritional roles of carbohydrates, fats and proteins.
The metabolism of carbohydrates, lipids and proteins in ruminants and monogastric
Vitamins: general considerations and definitions. Vitaminosi, avitaminosis. Hypo-, dis-, hypervitaminosis.
Provitamins, antivitamine, needs, deficiencies, units, names, classifications.
Fat-soluble vitamins and idrosulubili: metabolism, signs of deficiency, sources of supply,
needs.
The mineral elements: general definitions. Calcium, phosphorus, sodium, potassium, chlorine, magnesium,
iron, copper, cobalt, manganese, zinc, iodine and other trace elements. Metabolism, symptoms
deficiency, needs. Sources of supply. The problem of mineral
ration in intensive and agrozootecnica within the company.
Food additives, antibiotics, probiotics, prebiotics, enzymes. Generalities, definitions, mechanism of action.
Pigmenting, antioxidants, emulsifiers, flavorings.
Full programme
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Bibliography
Aghina C. and MALETTO S. "Technical Feedstuff" Soc Ed Aesculapius Antongiovanni M., M. GUALTIERI: Nutrition and Animal Nutrition, Agricultural Editions of Calderini srl, Bologna, 1998. Assalzoo:
"Statement on Animal Feed" Edagricole, Bologna 1997. Bertacchini F., I. CAMPANI: Manual pig farms, published by the Agricultural Calderini srl, Bologna, 2001. Bittante G., ANDRIGHETTO I.,
RAMANZIN M.: Fundamentals of Animal Husbandry, Liviana Publishing Ltd., 1990. CASE LP, Carey DP, Hirakawa DA: "The power of the dog and cat." Mosby-Year Book, Inc. (1997) Edition IAMS reserved.
Falaschini A. and O. VERONA: Animal nutrition in livestock production, UTET, 1977. INRA: Alimentation des ruminants, INRA Editions, Versailles, 1978. MCDONALD P., EDWARDS RA., GREENHLGH J.F.D. : Nutrition
Animal, Ed New Techniques, Milan, 1992. NATIONAL RESEARCH COUNCIL (NRC): Nutrient requirement of domestic animals: no. 1 Poultry (1994), no. 2 Pigs (1998), no. 3 Dairy Cattie (2001), no. 4 Beef Cattle (2000), no. 3 Sheep (1968), no. 6 Horses (1966), no. 9 Rabbits (1966), Nat. Acad. Sci, Washington. D.C. PIGEONS M.: Dictionary of livestock feed, Editions Agricole Calderini srl, Bologna, 1989. O. RICHTER, AVERDUNK G., GROSS F., F. GFRAORER and Hofmann P.: Fundamentals of animal production, Liviana Editrice SpA, Padua, 1982.
Teaching methods
Lectures and practical exercises on farms
Assessment methods and criteria
Oral examination
Other information
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