Learning objectives
1- Knowledge and understanding: Understanding general concepts related to breeding techniques of livestock species. Knowing and understanding tools for evaluating the efficiency/profitability of intensive and extensive farming in relation to the quality of animal-derived products.
2- Applying knowledge and understanding: Being able to recognize different categories of animals within each livestock species. Describing the general characteristics of breeding and the productions that characterize it. Interpreting and evaluating data related to productivity and quality of animal-derived products. 3- Making judgments:- Conducting an analysis of the different phases of the production cycle of livestock, highlighting critical issues and proposing corrective actions if necessary. 4- Communication skills: Communicating clearly, even to less experienced and less knowledgeable interlocutors, the correct techniques and operational methods to be implemented in farming for the improvement of the quality of animal-derived products. Being able to interact positively with different professional stakeholders operating in the production chains of animal-derived products. 5- Learning skills: Being able to be adapted to different production contexts that can be encountered along the production chains of animal-derived products. Being able to correctly interpret the results of scientific research on animal production.
Prerequisites
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Course unit content
The course aims to provide the knowledge to understand the animal production sector (meat, milk, eggs). The course describes the main aspects related to animal farming influencing the commercial and nutritional value of meat, milk, eggs and their derived products. The course also describes the main quality traits of animal products in relation to the current food legislation.
Full programme
1 – Production of pig meat
- Organization of the pig production sector and market of pig meat and derived products
- Pig breeds in Italy
- Pig farms
- Productive and reproductive traits in pig breeding
- Welfare of pigs
- Quality of pig meat and derived products
2 – Production of eggs
- Organization of the poultry industry and market of eggs
- Poultry breeds for eggs production in Italy
- Organization of poultry farming and breeding for the production of eggs
- Welfare of poultry
- Quality of eggs and derived products
3 – Production of beef meat
- Organization of the beef cattle production sector and market of meat
- Beef cattle breeds in Italy
- Beef cattle farms
- Productive traits in beef cattle breeding
- Welfare of beef cattle
- Quality of beef meat
4 – Production of honey
- Beekeeping
- Quality of honey
5 – Production of bovine milk and cheese
- Organization of the dairy cattle sector and milk market
- Dairy cows breeds in Italy
- Dairy cows farms
- Productive and reproductive traits in dairy cows breeding
- Sustainability of dairy sector and genetic selection
- Welfare of dairy cattle
- Quality of bovine milk
- Quality of buffalo, goat and sheep milk
- Dairy production with certification in Italy
Bibliography
BITTANTE G., ANDRIGHETTO L., RAMANZIN M.
Tecniche di produzione animale. Liviana Ed., Torino, 2003
SANDRUCCI A, TREVISI E, ET AL.
Produzioni Animali, Edises, 2022
Teaching methods
The teaching activities will be conducted mainly in the form of lessons and seminars. The power point presentations used to support the lessons will be uploaded during the course on the Elly platform and can be downloaded by students regularly enrolled in the course. Power point presentations are considered an integral part of the didactic material. Any changes made to the presentations will be promptly reported by the lecturer during the lessons.
Assessment methods and criteria
Learning evaluation consists of two subsequent tests: written multiple-choice questions test and 1 open-ended questions test.
Mode and type of multiple-choice questions test: written, maximum duration of 12 minutes, consisting of no. 20 questions. Mode and type of open-ended questions test: maximum duration of 15 minutes, consisting of no. 2 questions.
During the learning evaluation, the knowledge and understanding of the theoretical and applied themes, the ability to analyze hypothetical cases the communication skill and the ability to interpret scientific results will be verified.
Scale of assessment: the scale of assessment ranges from 0 to 30 cum laude.
Weights and evaluation criteria: for the multiple-choice questions test, the weight attributed to each correct answer is one point (1) and each wrong answer results in a penalty of -0.22 points. When the question is not answered, it gives 0 points. For the open-ended questions test, each correct answer gives up to 6.5 point (0-6.5). Unanswered or wrong answers give 0 points.
Test results communication: the final result of the entire test is communicated immediately at the end of correction of the open-ended questions test.
For the students with diagnosis of specific learning disability (DSA) certified under law n. 170/2010, proper specific support will be provided.
Other information
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