cod. 23845

Academic year 2014/15
2° year of course - Second semester
Academic discipline
Zootecnica speciale (AGR/19)
Discipline della zootecnica, allevamento e nutrizione animale
Type of training activity
44 hours
of face-to-face activities
3 credits
hub: PARMA
course unit
in - - -

Integrated course unit module: Special zootechnics

Learning objectives

The course aims to enable the student to know and to understand the essential elements of morphological evaluation of farm animals, the methods of animal breeding, the different types of structures, the composition and quality of animal productions, the main criteria of animal welfare, physioclimatology and farm hygiene.
This is also with the aim to develop the student's ability to use the knowledge and understanding gained in identifying the different problems that can occur in different types of animal farms.

The student, also, applying the knowledge and understanding acquired, must be able, also working with farmers and other professionals, to
- contribute to the proper management of an animal farm
- Contribute to the prevention of problems that can meet an animal farm
- Know how to detect and interpret the main parameters of an animal farm


Prerequisites: 1005122 - Anatomia Normale Veterinaria and 1004812 - Zootecnica Generale e Miglioramento Genetico

Course unit content

The first part of the course is focused on the production of beef and on beef cattle rearing techniques, the characteristics of carcasses and meat in the different categories of animals.
The second part of the course deals with the production and quality of sheep, goat and buffalo milk and the breeding of buffalo sheep and goats.
The third part of the course is focused on the production of meat sheep rearing techniques, the characteristics of carcasses and sheep meat.
The fourth part of the course is focused on breeding of horses, in particular for the production of meat, and characteristics of carcasses and equine meat quality.
The fifth part of the course is pig breeding and characteristics of carcass and pork meat.
The sixth part of the course deals with rabbit and poultry tunnel, for the production of meat and for the production of egg.
The seventh part of the course takes into account the main principles of wild ungulates management for meat production, repopulation and capture and ornamental purposes.

During the course guided tours to beef cattle, buffalo, sheep, horses, pigs, rabbit and poultry farms will be carried out.

Full programme

Beef production: cattle breeding techniques. Functional parameters. Production of: veal, baby beef, beef. Carcass characteristics and meat quality in the different cattle categories.
Dairy sheep, goat and buffalo production: Sheep, goat and buffalo rearing technologies. caprine, ovine and buffalo milk production and quality.
Sheep meat production: Sheep breeding techniques: reproduction, lactation and weaning. Carcass and meat features in the different classes.
Horses breeding: types of horses bred and criteria for classification of breeds. Production techniques and breeding of horses. Rearing technique for the production of meat. Carcass characteristics and equine meat quality.
Pork breeding: breeding of weaning pigs, the replacement gilts, boars, sows in gestation and lactation. Breeding of pigs for the production of meat and fine cuts. Morpho-functional evaluation of live animals and carcasses. Meat quality.
General characteristics of poultry and rabbit breeding in Italy. Poultry and rabbit meat production. Egg Production.
Main criteria of wild ungulates management for the purpose of meat production, repopulation and capture and ornamental purposes.

Guided tours to cattle, buffalo, sheep, horse, pig, rabbit and poultry herds.


AAA:VV. Benessere Animale . Istituto Zooprofilattico Sperimentale Umbria e Marche Editore, 2010
AA.VV. Etologia applicata e benessere animale. Vol. I e II. Point Veterinarie Italie, Milano, 2008
ALAIS C.: Scienza del latte - principi di tecnologia del latte e derivati. Ed. Tecniche Nuove, Milano,1984
BITTANTE G., ANDRIGHETTO L., RAMANZIN M.: Tecniche di produzione animale. Liviana Ed., Torino, 1993
BARTOLINI R. La nuova stalla da latte. Per una zootecnia innovativa e sostenibile. Edagricole, Bologna, 2013.
CATALANO A.L.: Valutazione morfo-funzionale del cavallo. Igiene ed etnologia. Goliardica Ed., Parma, 1984
MEREGALLI A.: Conoscenza morfofunzionale degli animali domestici. Liviana Editrice, 1980.
MONETTI P.G.: Allevamento dei bovini e dei suini. Cristiano Giraldi Ed., Città di Castello (PG), 2001.
MONTEMURRO N. Igiene zootecnica. Edagricole, Bologna, 2002.
NAPOLITANO F., DE ROSA G., GRASSO F., Comportamento e benessere degli animali in produzione zootecnica. Aracne Editrice, Roma, 2007
PARIGI BINI R., SOMEDA DE MARCO A.: Zootecnica Speciale dei Bovini. Produzione della carne. Patton Ed., Bologna, 1989
SUCCI G.: Zootecnia speciale. Città Studi Ed., Milano, 1995
SUCCI G., HOFFMANN I.: La vacca da latte. Città Studi Ed., Milano, 1993

Teaching methods

During the lectures in the classroom, with the use of audio-visual facilities morphological evaluation of farm animals and the properties of animal productions will be presented. The course will be supported by visits to farms in order to make it clear to the student, through a direct experience in the field, the theoretical concepts discussed in the classroom.
The lessons will also be supplemented by seminars to deepen some specific issues.

Assessment methods and criteria

The assessment of the achievement of the objectives of the course in its entirety provides by an oral examination. It will be determined whether the student has achieved the goal of knowledge and understanding of the content. The students must demonstrate that they have mastered the knowledge about the morphological evaluation of farm animals, on animal breeding, on the physico-chemical and technological properties of animal productions. Furthermore, by means of the questions in the oral examination will be determined whether the student has achieved the goal of linking the arguments and to find solutions to problems, and if it proves to have good reasoning skills and independent judgment. It will be also assessed the appropriate specific language.

Other information

- - -