Learning objectives
D1 - KNOWLEDGE AND UNDERSTANDING
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 - 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 – MAKING JUDGMENTS
Upon completion of the training activity, the student will be able to:
1. Assess the dietary needs of a livestock farm.
2. Articulate dietary variations to correct milk quality.
3. 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 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:
1. will have objective knowledge of the subjects and mastery of the topics;
2. critical ability in choosing species and/or breeds to breed;
3. knowledge of the critical points of milk production;
4. clarity of exposition;
5. ability to comprehensively and directly answer questions linking different topics related to milk production and environmental impact.
Prerequisites
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Course unit content
The course aims to provide the necessary basis for the study of animal nutrition and the estimation of the nutritive value of foods intended for ruminants and monogastrics. For this, it addresses the issues related to the methods that can be used to determine the energy value, quality, and protein and lipid content of foods according to the species for which they are intended.
The course also aims to give the student the first rudiments of rationing and formulation for different species of livestock interest and the basic principles of food preservation. The objective of the course is to enable the student to acquire simple language to express clearly and with the necessary scientific rigor the development of a practical event and relate it to the theoretical concept.
Full programme
The study of major nutrients and animal nutrition, as well as the estimation of the nutritive value of foods 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 first rudiments of rationing and formulation for different species of livestock interest and the basic principles of food preservation.
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.
Teaching methods
The course consists of face-to-face classroom lectures during which the pivotal elements of factors affecting food evaluation and ration formulation will be exposed and discussed. 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. Visits to livestock and processing farms will be made during the course for the purpose of viewing the practical application of the theoretical statements made during the lectures.
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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