Learning objectives
D1 - KNOWLEDGE AND UNDERSTANDING SKILLS
Upon completion of the course, the student will be able to correctly estimate the nutritional value of foods for various species of livestock interest, as well as assess their storage conditions. He/she will be familiar with the traditional and more advanced techniques of food analysis necessary for their nutritional evaluation, depending on the formulation of complete and complementary diets or feeds.
Specifically, the student at the end of the course will have the following knowledge and understanding:
- Basic knowledge regarding the chemical composition of foods and analytical techniques for determining the nutrients necessary for nutritional value determination,
- Chemical and nutritional characteristics of vitamins and minerals (macro and micro elements),
- Food and fodder preservation methods and evaluation skills based on analytical indicators,
- Evaluate the nutritional characteristics of protein sources according to their use in feed and diets for animals in livestock production,
- Know how to assess the quality and wholesomeness of water and food for animal nutrition.
D2 - ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING
In addition, the student will have developed the following skills
- interpret and evaluate data, perform laboratory procedures as directed and conduct simple experiments, solve problems and exercises related to the theoretical aspects covered in the course;
- possess ability to expound their knowledge in a clear and orderly manner, with appropriate scientific language and rigorous argumentation;
- work in small groups synergistically with other students.
D3 - AUTONOMY OF JUDGMENT
Upon completion of the training activity, the student will be able to:
- evaluate the dietary needs of a livestock farm and the quality of feed;
- Express themselves on dietary variations to correct milk quality;
- express on dietary variations to minimize the production of air conditioning gases.
D4 - COMMUNICATION SKILLS
Upon completion of the training activity, the student should demonstrate the ability to:
1. express themselves clearly and in appropriate terms in the course of describing concepts concerning the characteristics of food and milk.
2. read, translate, interpret and summarize scientific articles written in Italian and English.
D5 - LEARNING SKILLS
Upon completion of the training activity, the student:
- Will have objective knowledge of the subjects and mastery of the topics;
- critical ability in the choice of species and/or breeds to breed according to the type and availability of feed and quality of milk required;
- knowledge of the critical points of feed quality and milk production;
- ability to comprehensively and directly answer questions linking different topics related to food characteristics, milk production and environmental impact;
- clarity of exposition.
Prerequisites
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Course unit content
The teaching aims to provide the practical basis necessary sampling and estimation of the nutritive value of feed intended for ruminants and monogastrics. For this, it shows the topics related to the methods that can be used for the determination of the energy value, quality and content of protein and lipid in feeds according to the species for which they would be used.
The teaching also aims to show the student the basics of rationing and formulation of diet for different species of livestock interest and the basic principles of feed preservation. The objective of the course is to familiarize the student with adequate operationalization related to food sampling, analytical evaluation and use in animal diet formulation programs.
The teaching aims to provide insights into the factors intrinsic and extrinsic to farm animals that determine milk quantity and quality, providing the student with knowledge of the physiological principles and mechanisms that underlie them, in order to develop skills to identify and address the various problems that arise in different types of livestock farms. The combination of this knowledge will provide students with criteria for maximizing yields and product quality, thus making livestock farming both environmentally and economically sustainable. Criteria will also be provided for:
- milk safety management;
- defining the most appropriate quality of milk for human consumption and production technologies;
- managing the feeding of ruminants to ensure the wholesomeness and hygiene of milk;
- manage feeding to maximize the utilization of nutrients and reduce the emission of air-conditioning gases and nitrogen to minimize the environmental impact of dairy farms; and
- manage diets to reduce the contribution of dairy cow farming to water, soil and air contamination.
Full programme
The study of major nutrients and animal nutrition, as well as the estimation of the nutritive value of feeds intended for ruminant and monogastric diets. Also studied will be issues related to the methods that can be used to determine the energy value, quality and energy, protein and lipid content of foods according to the species for which they are intended, as well as the proper micro-nutrient composition (minerals and vitamins) and health of foods.
The teaching also aims to give the student the basics of rationing and formulating diets in order to maximize food utilization optimize milk quality-quantity production and reduce the environmental impact of milk production.
Provide insights into the national and global stock of animal species and major breeds for human food production. National production and consumption and sources of supply. Social issues related to animal production (eco-sustainability, animal welfare, farming systems).
Describe intrinsic and extrinsic factors (with special regard to nutrition) affecting milk quality, fat composition and rheological characteristics of proteins.
Indicare le cause di presenza di residui negli alimenti di origine animale (farmaci, pesticidi, inquinanti ambientali). Promotori di crescita. Rintracciabilità degli alimenti di origine animale.
Equilibrio tra i carboidrati e loro fermentescibilità con fonti proteine caratterizzate per la loro diversa degradabilità e composizione aminoacidica, al fine di massimizzare l’utilizzo degli alimenti e ridurre l’impatto ambientale della produzione del latte.
Cenno all’incidenza dei diversi regimi di allevamento sui costi ambientali e qualità dei prodotti di origine animale.
Visita ad allevamenti e impianti di trasformazione per presa visione dell’applicazione pratica degli enunciati teorici esposti durante le lezioni.
Bibliography
ANTONGIOVANNI M., BUCCIONI A., MELE M. Nutrizione degli animali in produzione zootecnica. EDAGRICOLE-NEW BUSINESS MEDIA, 2019.
CEVOLANI D., Alimenti per la vacca da latte e bovini da carne, Edagricole, Bologna, 2023.
MCDONALD, P., EDWARDS, R., GREENHALGH, J., MORGAN, C., L. A. SINCLAIR AND R. G. WILKINSON (2014). Animal Nutrition. 7th ed. Essex: Addison Wesley Longman Limited.
RONCHI B., SAVOINI G., TRABALZA MARINUCCI M., 2020. Manuale di nutrizione dei ruminanti da latte. EdiSES Università S.r.l. – Napoli.
NRC, 2001. Nutrient requirements of dairy cattle, National Academy Press, Washington D.C., 2001.
NASEM, 2021. Nutrient Requirements of Dairy Cattle, Eighth Revised Edition, National Academy Press, Washington D.C., 2021.
Annuario ASSALZOO, 2022
Produzioni Animali. A cura di Anna Sandrucci e Erminio Trevisi. 2022. EdiSES Università (NA)
Giuseppe Bertoni. Ambiente, Alimentazione e Qualità del Latte. 1996. L’informatore Agrario, LII (Supplemento al n. 21)
Daniele Cevolani. Gli Alimenti per la vacca da latte. Materie prime e razioni per bovine ad alta produzione. 2006. Ed. Edagricole
BITTANTE G., ANDRIGHETTO L., RAMANZIN M.: Tecniche di produzione animale. Liviana Ed., Torino, 1993.
L'ALIMENTAZIONE DELLA VACCA DA LATTE AL PASCOLO. Riflessi zootecnici, agro-ambientali e sulla tipicità delle produzioni. 2005. Quaderno SOZOOALP n.2. www.sozooalp.it
Teaching methods
The course will consist of lectures, laboratory activities, farm visits and practical lessons in production realities during which students will be shown methods of sampling feed for livestock use, analytical practices suitable for food evaluation, formulation of diets . Ample space will be devoted to interaction with students. Power point aids will be projected during the lectures, which will also be made available to students.
Assessment methods and criteria
Assessment will be by oral interview consisting of at least three questions that will cover the learning outcomes described by indicator D1 and part of those described by indicators D2, D3, D4 and D5, from which additional specific questions may arise.
Other information
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