Learning objectives
Provide students with the fundamentals of husbandry techniques of animals for beef, pork and horse meat production, with particular attention to animal welfare.
Put the students in condition to evaluate main breeding factors affecting the quality of meat products.
Provide the basis to perform a correct horse morphofunctional evaluation and compilation of identification documents.
Prerequisites
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Course unit content
Beef production: techniques of cattle breeding for meat production. Functional parameters. Production of: white meat veal, baby beef, steers. Carcass characteristics and meat quality in the various categories. Equine meat production. Carcass characteristics and quality of horse meat. Pork production: breeding techniques of: gilts, boars, gestating and lactating sows, weaners. Light and heavy swine production. Carcass characteristics and meat quality. Animal welfare and structural traits of facilities.
Morphofunctional evaluation of horses. Age evaluation. Identification documents compilation
Full programme
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Bibliography
Notes from classroom lectures and Power point presentation from website
Teaching methods
Classroom lectures and practical activity in farms and facilities
Assessment methods and criteria
Oral exam
Other information
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2030 agenda goals for sustainable development
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