cod. 06756

Academic year 2014/15
1° year of course - Second semester
Academic discipline
Zootecnica speciale (AGR/19)
Attività formative affini o integrative
Type of training activity
21 hours
of face-to-face activities
3 credits
hub: -
course unit
in - - -

Integrated course unit module: ANIMAL PRODUCTION

Learning objectives

The student will be able to:
Know the fundamentals of breeding techniques of animals destined to the production of the principal food products of animal origin, with special emphasis on the particular aspects of DOP and IGP products
Know the main characteristics of the following products: meat, milk, eggs
Acquire the tools necessary to evaluate the principal factors affecting the quality of products of animal origin


- - -

Course unit content

Characteristics of meat quality: beef, pork, lamb and goat, poultry, horsemeat and wild game. Factors affecting meat quality. Overview of techniques used in raising animals for meat production. Primary Italian and foreign bovine, ovine and swine breeds raised for meat production and commercial swine and poultry hybrids. Particularities in raising animals for main Italian DOP and IGP meat products.
Milk characteristics: physical-chemical properties, variability factors of the composition of cow, buffalo, sheep and goat milk. Milk quality factors for fresh consumption and production of dairy products – Main Italian and foreign bovine, ovine and caprine breeds raised for milk production. Particularities in raising animals for main Italian DOP and IGP cheeses.
Egg production, characteristics and quality factors

Full programme

- - -


Bittante G., Andrighetto I., Ramanzin M. Tecniche di produzione animale. Liviana Editrice, Padova
L'allevamento ovino. Associazione Nazionale della Pastorizia, Roma
Alais C. Scienza del Latte. Tecniche Nuove (terza Edizione)

Teaching methods

Classroom lectures with Power Point presentations

Assessment methods and criteria

Written and oral exam with questions to assess the acquired knowledge. The ability of expression and the use of an appropriate terminology will be evaluated and considered in the attribution of the mark.

Other information

- - -