cod. 1004570

Academic year 2023/24
3° year of course - First semester
Academic discipline
Nutrizione e alimentazione animale (AGR/18)
Discipline della zootecnica, allevamento e nutrizione animale
Type of training activity
52 hours
of face-to-face activities
4 credits
hub: PARMA
course unit

Integrated course unit module: Diet and nutrition, diet and feed technology

Learning objectives

1- Knowledge and understanding:

- acquire knowledge about the chemical and biological evaluation of animal feed.
- to know the organizational and management aspects of feed mills
- Possess the techniques for proper diet formulation.
- show mastery of factors that affect the digestibility and use of foods
- must know the additives and supplements according to need and function criteria.
- Acquire the concepts of food ration and nutritional requirements for different domestic species at various production and reproductive moments.
- to know the laws governing the preparation and trade of all substances of nutritional interest for pets.

2- Applied knowledge and understanding:

- To be able to recognize, within each species of animal interest, the different categories of animals.
- Being able to describe the general characteristics of the breeding and the structures that characterize it.
- Be able to interpret and evaluate data on productivity and productivity efficiency, fertility and reproductive efficiency, nutrition status, and health status in animal husbandry.

3- Judgment autonomy:

- show mastery of factors that affect the digestibility and use of foods
- to carry out an analysis of the various phases of the productive / reproductive cycle of animals of animal interest, highlighting their criticalities mainly on the nutritional level and proposing any corrective action.

4- Communicative Skills:

- Know how to communicate clearly to less experienced and less accredited respondents the correct nutrition and nutrition techniques and how to operate in breeding farms.
- Being able to interact positively with the various professional figures working in the farms.

5- Learning Skills:

- Be able to adapt their own indications to the different production contexts and to the different managerial levels that can be found at farms.
- Being able to properly interpret the results of scientific research on animal nutrition


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Course unit content

The first part of this course takes into account the main aspects of a packet that regulate 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 part vencono examined aspects of nutritional requirements and techniques of formulating rations for the main farmed species.

The third part of the course assesses the major occupational diseases resulting from dietary errors, incorrect use of animal feed as well as feed additives.

Full programme


Procurement of raw materials: cereal, cake and flour extraction of oilseed meal of animal origin, feed materials and other products. Receiving, storage and preservation of foods. Quality of raw materials and the finished product. Treatments to improve the nutritional value of individual commodities:
the process of flaking of extrusion, blow molding, micronization and roasting. Heat treatments for the estruction of anti-nutritional factors thermolabile.
Manufacture of compound feedingstuffs: techniques of milling, blending components, addition of liquid, compression of simple and compound feed by the process of pelleting and extrusion.


General properties and nutritional roles of carbohydrates, fats and proteins.
The metabolism of carbohydrates, lipids and proteins in ruminants and monogastric Vitamins: general considerations and definitions. Vitaminosi, avitaminosis. Hypo-, dis-, hypervitaminosis.
Provitamins, antivitamine, needs, deficiencies, units, names, classifications.
Fat-soluble vitamins and idrosulubili: metabolism, signs of deficiency, sources of supply, needs .
The mineral elements: general definitions. Calcium, phosphorus, sodium, potassium, chlorine, magnesium,
iron, copper, cobalt, manganese, zinc, iodine and other trace elements.
Metabolism, symptoms deficiency, needs. Sources of supply. The problem of mineral ration in intensive and agrozootecnica within the company.
Food additives, antibiotics, probiotics, prebiotics, enzymes. Generalities, definitions, mechanism of action.
Pigmenting, antioxidants, emulsifiers, flavorings.


- Aghina C. and MALETTO S. "Animal feed Technology" Soc Ed Aesculapius
- Antongiovanni M., M. Gualtieri: Animal Nutrition and Feeding, Agricultural Editions of Calderini srl, Bologna, 1998.
- CAVANI, CASTELLINI, etc.. "Poultry and Rabbit" 2008 Point Veterinaire Italie.
- BERTACCHINI F., I. CAMPANI: Manual of pig breeding, published by the Agricultural Calderini srl, Bologna, 2001.
- Bittante G., I. ANDRIGHETTO, Ramanzin M.: Fundamentals of Animal Husbandry, Liviana Publishing Ltd., 1990.
- CASE LP, CAREY DP, DA HIRAKAWA: "The power of the dog and cat." Mosby-Year Book, Inc.
(1997) Edition IAMS reserved.
- NATIONAL RESEARCH COUNCIL (NRC): Nutrient requirement of domestic animals: no. 1 Poultry (1994), no. 2 Pigs (1998), no. 3 Dairy Cattie (2001), no. 4 Beef Cattle (2000) Nat. Acad. Sci, Washington. D.C. - SUCCI G.: "LIVESTOCK SPECIAL" Ed CittàStudi Editions 1995.
- Verstegen M: W: A:, MOUGHAN PJ, SCHRAMA JW: The lactating sow, Wageningen Pers,
Wageninge, The Netherlands, 1998 ..

Teaching methods

The course of ANIMAL FEEDING, NUTRITION AND TECHNICAL FEEDSTUFF 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.

Assessment methods and criteria

Learning evaluation will take place through summative assessment.

Mode and type of test: interview with a maximum duration of 30 minutes, consisting of no. 5 questions. During the course of the test, the knowledge and understanding of the theoretical (Question 1 - Descriptor 1) and applied (Question 2 - Descriptor 2) themes, the ability to analyze hypothetical cases (Question 3 - Descriptor 3) the communication skill (Question 4 - Descriptor 4) and the ability to interpret scientific results (Question 5 - Descriptor 5) will be verified through the presentation of specific questions, pictures, case study and tables of data.

Scale of assessment: the scale of assessment ranges from 0 to 30 cum laude.

Weights and evaluation criteria: Each satisfactory answer has the maximum value of n. 6 points; unanswered or wrong answers have a value of 0; punctuality, completeness, and language ownership in all responses allows the achievement of laude.

Materials useful to support the test: no paper or electronic material is allowed.
Methods for returning test results: The oral result is communicated immediately at the end of the test.

Other information

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