Learning objectives
The student must to acquire adeguate knowledges of Cytology, general Embryology and Anatomy o domestic Animals and Fishes;
The student must to acquire good knowledges of muscles organization and their transformation in meat, of organs that produce milk ahd eggs.
The student must to acquire good knowledges of Fishes, Gasteropoda, Clam, Cephalopoda and Crustacea.
The student must to acquire good knowledges of bovine and swine cut of meat anatomy with particular interest for their constituve and organoleptic characteristics
Prerequisites
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Course unit content
During rhe first part of course the following concepts are given: Cytology, general Embryology, Histology, with particular interest for the muscular tissue. In the second part of course the following concepts are given: Mammalia Anatomy, with particular interest for: myology, breast, digestive and uro-genital system.
In the third part of course the following concepts are given: cut of meat anatomy, Anatomy and identificatione of Fishes, Gasteropoda, Clam, Cephalopoda and Crustacea.
Full programme
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Bibliography
Bortolami R., Callegari E. Clavenzani P. Beghelli V.
Anatomia e Fisiologia degli Animali Domestici
Edagricole, Bologna. 2009
Teaching methods
The course is principally organized in theoretical lessons, even if flesh laboratory visits are programmed.
Assessment methods and criteria
Oral exam. No intermdiate exam are programmed.
The student must knowledge the anatomical mechanisms that convert the musculature tissue in meat and the anatomical mechanisms that allow the production of milk and eggs
The student must recognize a bovine and swine cut of meat and identify a Fishes, Gasteropoda, Clam, Cephalopoda and Crustacea
Other information
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