72473 - Pig And Horse Breeding And Husbandry

Learning outcomes

At the end of the course the student knows the scientific and technical principles and methods of production feeding technologies, breeding and slaughter of pigs and horses. In particular, the student is able to: - manage farms - to prepare feed for different categories of animals - manage breeding and cross programs at the farm level - performing technical tasks in slaughter pigs - monitoring the quality of production at farm level - carry out technical assistance activities.

Course contents

Pig production: Current status and perspectives of pig farming. Statistics of pork production in Italy, Europe and the world. Anatomical and physiological characteristics of pigs. Rearing systems. Pig breeds. Reproduction and fertility. Artificial insemination. Birth. Feeding and breeding of sows and weaning of piglets. Boars. Milking. Growth and development. Production of light pigs. Production of heavy pigs. Food and byproducts for animal feed. Use of food additives. Slaughtering of pigs. Carcass traits and cuts. Carcass classification. Meat quality for the processing industry. Breeding: herdbook. Crossbreeding. Welfare of pigs. Authentication of pork products.

Equine Production: Current status and perspectives in horse breeding. Statistics related to horse productions. Horse breeds. Reproduction. Milking and weaning of the foal. Techniques for breeding and feeding. Use of the horse.

Readings/Bibliography

Notes from the lessons.

Books could complement lessons' notes:

Monetti P.G..- Allevamento dei Bovini e dei suini, Cristiano Giraldi Editore, Ozzano Emilia, 2001

Miraglia N.,Bergero D., Gagliardi D. - Cavallo atleta, Gestione e miglioramento delle prestazioni, Calderini Edagricole, 2000.

Whittemore C. (1993)- The science and practice of pig production. Longman Group Limited

Teaching methods

Due to the COVID-19 outbreak, and in agreement with the rules of the Italian government, the course will be performed on a mixed model. With the possibility to follow the lectures on the classroom or on the web platform provided from the University. Practical exercises in the classroom or via web, use of software for studies of specific statistical determinations (eg. power analyses). Attending lectures will be important to follow all the phases of the course and integrate the acquired knowledge into the practical activities.

Assessment methods

At the end of the course an evaluation of the students is scheduled, consisting of an oral test. In consideration of the sanctuary situation, the student cha decide to perform the test in presence or on the web platform provided form the University.

To pass the exam it is necessary for the candidate to reach the mark of 18/30 in each of the 3 questions asked. The evaluation is expressed in terms of answers to the training elements of the course.

The evaluation will be assigned according to the following criteria:

- A very thorough knowledge of the topics addressed in the course, together with strong skills of critical analysis, and a full management of the specific terminology will be evaluated with the maximum score (30-30L).

- An in-depth knowledge of the topics addressed in the course, together with a good analytical and critical ability and the proper use of specific terminology will be evaluated with good marks (27-29).

- A technically adequate preparation and a sufficient analytical capacity, even if not particularly articulated, expressed in correct terminology, will produce discrete evaluations (23-26).

- Sufficient preparation and capacity for analysis, expressed in a language that is barely formally correct, will determine the sufficiency (18-22).

The access to the exam is free. The test lasts at least 25 minutes. The date, time and location of the test is published on the courses web site. To register for the exam, the student must be used the AlmaEsami web application.

Students aims in taking the exam in English must declear it before the beginning of the exam session.

Teaching tools

ectures, exercises.

Deepening of topics of historical interest for students.

Slide uploaded on virtuale.unibo.it platform

Office hours

See the website of Paolo Trevisi