Learning objectives
Knowing basics of breeding techniques of animals for bovine, swine and equine meat production
To be able to evaluate the principal factors of animal breeding and management influencing the quality of meat
To be able to perform a horse morpho-functional evaluation and correctly compiling a horse identification report.
Prerequisites
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Course unit content
Beef production: cattle breeding techniques. Functional parameters. Production of: veal, baby beef, beef. Carcass characteristics and meat quality in the different cattle categories. Equine meat production. Carcass characteristics and horse meat quality. Pork production: breeding techniques of young sows, boars, gestating and lactating sows, piglets from birth to weaning. Light and heavy swine production. Carcass characteristics and pork quality. Horse morpho-functional evaluation
Full programme
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Bibliography
Bittante, Andrighetto, Ramanzin. Tecniche di produzione animale.
Liviana Ed.
Teaching methods
Classroom lectures and didactic visits
Assessment methods and criteria
Oral exam
Other information
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