Learning objectives
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.
Course unit content
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
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
- 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 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
During the lectures 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 will demonstrate knowledge of connecting the theoretical and practical knowledge acquired will be evaluated positively
