cod. 14531

Academic year 2015/16
3° year of course - First semester
Professor responsible for the course unit
integrated course unit
8 credits
hub: PARMA
course unit
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Course unit structured in the following modules:

Learning objectives

The student must have knowledge about the organizational and managerial
aspects of animal feed and be able
to possess the techniques for proper diet formulation. The student must
mastery of the factors that influence the digestibility and utilization of
food as it should
known additives and supplements according to criteria of necessity and
function. Must also acquire
concepts related to diet and nutritional requirements for different
domestic species in
various moments of production and reproduction. Depth must be the
knowledge of the laws
governing the preparation and sale of all substances of nutritional
interest for
animals raised.
To acquire knowledge and skills related to the chemical characteristics and nutritional properties of foods.
Gaining independence of judgment and ability to learn in order to formulate rations for pigs and horses in relation to the needs in the different phases of the production cycle


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Course unit content

The course is broken down into two modules:
- Diet and nutrition, diet and feed technology

The first phase of the course takes into consideration the basic knowledge regulating energy metabolism, protein, vitamin and mineral putting particular emphasis on all the factors that may affect the performance and health status of the animals.
In the second phase are examined aspects of nutritional requirements and techniques of formulating rations for the main farmed species.
The third part assesses the main occupational diseases resulting from dietary errors, incorrect use of animal feed as well as feed additives.

-Diet and nutrition

The first part of the course is aimed at understanding the differences in the chemical composition of the foods that are used in the formulation of animal diets: Hays, silage, simple foods and their by-products
In the second part we present the systems of evaluation of the nutritional value of foods
In the third part shows the digestive and nutritional characteristics of pigs and horses as well as eating plans to be adopted in the early stages of the production cycle of pigs and horses

Full programme

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AGHINA C. e MALETTO S."Tecnica Mangimistica" Soc. Ed. Esculapio
Nutrizione e Alimentazione Animale, Edizioni Agricole della Calderini s.r.l.,
Bologna, 1998. ASSALZOO:
"Normativa sugli alimenti per animali" Edagricole, Bologna 1997.
allevamento suino, Edizioni Agricole della Calderini s.r.l., Bologna, 2001.
RAMANZIN M.: Fondamenti di Zootecnica, Liviana Editrice s.r.l., 1990.
D.A.: "L'alimentazione del cane e del gatto". Mosby-Year Book, Inc.
(1997) Edizione riservata IAMS.
FALASCHINI A. e VERONA O.: Alimentazione degli animali in produzione
zootecnica, U.T.E.T., 1977. I.N.R.A.:
Alimentation des ruminants, Edizioni I.N.R.A., Versailles, 1978. MASOERO
Fisiologia della nutrizione, U.T E.T., 1980. MCDONALD P., EDWARDS RA.,
GREENHLGH J.F.D. : Nutrizione
Animale, Ed. Tecniche Nuove, Milano, 1992. NATIONAL RESEARCH
COUNCIL (NRC): Nutrient requirement of
domestic animals: n. 1 Poultry (1994), n. 2 Pigs (1998), n. 3 Dairy CattIe
(2001), n. 4 Beef Cattle (2000), n.
3 Sheep (1968), n. 6 Horses (1966), n. 9 Rabbits (1966), Nat. Acad. Sci.,
Washington. D.C. PICCIONI M.:
Dizionario degli alimenti per il bestiame, Edizioni Agricole della Calderini
s.r.l., Bologna, 1989. RICHTER O.,
produzione animale, Liviana Editrice
S.p.A., Padova, 1982. SUCCI G.: "ZOOTECNICA SPECIALE" Ed. Cittàstudi
Edizioni 1995. VERSTEGEN M:W:A:,
MOUGHAN P.J., SCHRAMA J.W.: The lactating sow, Wageningen Pers,
Wageninge, The Netherlands,1998.
WOLTER R.: "L'alimentazione del cane e del gatto". Editrice Essegivi -
Piacenza (198

- 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
- National Research Council (1998) Nutrient Requirement of domestic animals: Pigs . 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 Academic Publishers, The Netherlands.FRAPE D. (2004) - Equine nutrition & feeding. 3rd ed .Blackwell Publishing, Oxford ,UK.
NRC (1989) - Nutrient Requirements of Horses, Fifth Revised Edition ,National Research Council, Washington D.C.

Teaching methods

The module of "Diet and nutrition, diet and feed technology" provides for the holding of lectures by the projections of power point slides and other materials to help engage the student in the different phases of the educational activity. Classroom activities are designed to raise awareness of the current computer applications for animal feed as well as tutorials at farms with the aim of identifying practical solutions to the problems outlined theoretical.

During the lectures of the module "Diet and nutrition" the student will learn to know and understand the differences between nutritional foods, the different nutritional requirements of pigs and horses in relation to the production cycle and how to formulate a ration.
During laboratory exercises students can accomplish independently and practical solutions to problems faced during the lectures

Assessment methods and criteria

The exam will be oral but may also include written exercises designed to test the level of knowledge and skills acquired by the student in the solution of practical problems through the formulation of mixed feed or rations and recognition through their chemical composition. The student must demonstrate expertise detailed issues that govern the basis of animal as well as demonstrate adequate mastery of nutritional factors that may cause and / or the cause of the main technopathies breeding. Through questions about the role of feeding in the process of optimization of performance and prevention of nutritional disorders will be determined whether the student has achieved the aim of applying the acquired knowledge. The student will demonstrate knowledge of connecting the theoretical and practical knowledge acquired will be evaluated positively.The final score of the course will result from the arithmetic mean of the marks obtained in the individual modules.

Other information

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