Learning objectives
Acquire knowledge, understanding and skills related to the chemical and nutritional characteristics of feeds and the formulation of diets for animals.
Acquire skills to apply knowledge and understanding in the evaluation and formulation of diets for animals with particular reference to pigs and poultry in the different phases of their production cycle
Acquire communicative skills that will enable to deal clearly and with the appropriate terms the topics that will be submitted.
To acquire a learning ability that will enable a multidisciplinary approach to topics that will be submitted
Prerequisites
Having passed all the preparatory test stated in the Teaching Regulation
Course unit content
The first part of the course is aimed at understanding of the definition of nutrition science, at the presentation of the methodologies for the chemical and nutritional characterisation of feeds, at the study of the individual nutrients and of the differences in the chemical composition of the raw materials that are employed in the formulation of animal diets, including additives.
In the second part are presented topics relating to the feed technology, with particular reference to the technological treatments performed to improve the nutritional value of feeds.
In the third part are shown the techniques for the diet and complete or complementary feedstuff formulation, as well as the nutritional requirements and rationing of swine and poultry.
Full programme
Presentation of the course. Evolution of the science of nutrition and feed techniques. Food-animal-man relationship.
Average chemical characteristics of products of animal origin. Methods for assessing feeds and requirements.
Analyses of the chemical components. The digestibility of feeds: methods and factors of variation
Methods for determining digestibility: direct / indirect (with indicators); apparent / true; ileal
Feed passage rate and effects on digestion. Effects of heat treatment.
Carbohydrates; starch, amylose, amylopectins, gelatinization General structure of the plant wall. Cellulose, hemicelluloses, pectins. Lignin. Use of fiber according to different dietary behavior. Myoinositol, ac. phytic, indigestibility of phytinic phosphorus, endogenous and exogenous phytase of the diet.
Lipids. Structure and functional behavior. Essential fatty acids. Digestion, absorption, transport.
Proteins and Essential A. acids., conditioned and semi-essential A. acids. The deposition of proteins. The biological value
Nutritional importance of water. Relationship between feed and water consumption.
Vitamins: factors that affect their presence, availability and needs.
Vit. A
Other fat-soluble vitamins
Water-soluble vitamins
The minerals in nutrition. Macroelements. The acid-base balance
The trace elements
Caloric power. Metabolism and anabolism. Basal metabolism. The maintenance.
Breakdown of ingested energy and nutrients. Methods for measuring energy exchanges. Net energy.
The estimate of the use of EM. Voluntary consumption of feeds: regulatory factors.
Simple feeds: classification. The energy concentrates.
The by-products of cereals.
Other plant by-products. Protein concentrates. Animal by-products. The spray process for drying feed and producing reconstituted milk.
The additives.
The tag. Compound feed and the organization of a feed feed industry. Acceptance of quality control and internal transport.
The main anti-nutritional compounds. Industrial treatments. General effects. The grinding.
The mixing. Pelleting. The flaking.
Extrusion and other treatments
Setting the formulation of a ration, of a complete or complementary feed. Concept of optimization at minimum cost. Examples of formulation programs.
Requirements and rationing for pigs and chickens.
Bibliography
- Cevolani D. (2004) -Prontuario degli alimenti per il suino. Edagricole, Bologna.
- Piccioni M. (1989) - Dizionario degli alimenti per il bestiame. Edagricole, Bologna
- McDonald P., Edwards R.A., Greenhlgh J.F.D. (1992) - Nutrizione animale. Ed. Tecniche Nuove, Milano
- ANTONGIOVANNI M. Nutrizione degli animali in produzione zootecnica, Edagricole, Bologna, 2004.
Per approfondimenti e studenti stranieri
- Basic Animal Nutrition and Feeding, 5th Edition, Wilson G. Pond, David B. Church et al., WileyCDA, December 2004
- Moughan P.J., Verstegen M.W.A., Visser-Reyneveld M.I. 2000. Feed evaluation: principles and practice. Wageningen Pers, NL.
- National Research Council (2012) Nutrient Requirement of Swine. National Academic Science. Washington D.C.
- Verstegen M.V.A., Moughan P.J., Schrama J.W. (1998) - The lactating sow. Wageningen Pers, Wageningen Academic Publishers, The Netherlands.
- Pluske J.R., Le Dividich J., Verstegen M.W.A. (2003) - Weaning the pig. Wageningen Pers, Wageninge
- S.P. Rose S.P. (1997). Principles of Poultry Science. CAB International, New York.
Teaching methods
During the lectures the student will learn and understand the differences of the nutritional value of feeds, the different nutritional requirements of pigs and poultry in relation to the production cycle and how to formulate a diet.
During laboratory exercises students can accomplish independently and practical solutions to solve the problems faced during the lectures
Assessment methods and criteria
The student will be assessed through an oral interview that will take place in 3 successive phases, each characterised by the request to answer a complex question; for the evaluation of the answer to each question, a scoring system from 1 to 10 will be applied. The sum of the votes deriving from the answers to the 3 questions will constitute the final vote. The evaluation related to each question the following criteria will be applied:
1) 0-2: the student demonstrates that he does not know or know in an extremely fragmented and mnemonic way the subject addressed and knows the technical language inadequately.
2) 3-5: the student demonstrates to know in a fragmentary and mnemonic way the subject addressed and uses a poor technical language
3) 6-7: the student demonstrates to know in an organic, albeit superficial, way the subject covered, and is able to sketch reasoning about assimilated contents, demontratic a basic technical languag knowledge
4) 8-9: the student demonstrates to know in an organic way, and in a relatively deep level, the topic dealt with, and is able to make arguments about assimilated contents and use an appropriate technical language
5) 10: the student demonstrates a deep knowledge of the subject dealt with, and is able to carry out articulated reasoning regarding assimilated contents with a high command of technical language
With regard to students with specific learning problems, the dispensing measures and compensatory tools are applied, eg oral tests, use of PCs with spell checker and speech synthesis, but above, an estimated time up to a maximum of 30% will be granted. As an alternative, a quantitative reduction will be provided. In any case, the evaluation logic carried out, in these circumstances, will evaluate the contents rather than the form.
Other information
The slides used to support the lessons will be uploaded before the beginning of the course on the Elly platform.
To download the slides, you need to enroll in the online course.
2030 agenda goals for sustainable development
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