09094 - Pig Production

Course contents

National economy and importance of pig production

Breeds and hybrids of pig

Sow rearing (management of gestating and lactating sows, management of gilts)

Piglets rearing

Boar rearing

Meat production (pigs for slaughter categories and grading; manangement of growing and fattening pigs)

Organic and “plain-air” rearing of pigs

Readings/Bibliography

BERTACCHINI F., CAMPANI I. (2001) Manuale di allevamento suino, EDAGRICOLE

CEVOLANI D.(2004) Prontuario degli alimenti per il suino, EDAGRICOLE

C.R.P.A. (2001) Allevare suini all'aperto.

GHERPELLI M. (2004) La gestione della scrofetta. Point Veterinaire Italie

GHERPELLI M: (2005) La gestazione della scrofa: aspetti fisiologici, manageriali e note di ecografia. Point Veterinarie Italie

MAZZONI C. (2007) La gestione della sala parto. Point Veterinaire Italie

CANDOTTI P. (2007) La protezione sanitarias dell'allevamento suinicolo. Point Veterinaire Italie

C.R.P.A. (2004) Ricoveri, attrezzature e impianti per l'allevamento dei suini EDIZIONI L'INFORMATORE AGRARIO

Teaching methods

Lectures
Practical work at training facilities  of the Faculty

Assessment methods

The final grade of the course "Animal Production II" consists of the synthesis of the final evaluations of the different teachings course.

The evaluation of the student on teaching course "Pig Production" consists of a written and / or oral examination.

· Written examination

20 True/False Questions max 20 points

4 Short answer questions max 12 points

In a short answer question the student given a brief description of issue

· Oral examination

the oral examination is compulsory for students who have not taken the written exam.

 

In details, here is the score grid for oral examinations:

- a very thorough knowledge of the topics addressed in the course, together with high skills of critical analysis, connection and a sure command of specific terminology will be evaluated with the maximum score (30-30L);

- a thorough knowledge of the topics addressed in the course, together with good analytical and critical skills and the possession of a sure command 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 a correct language, will produce fair evaluations (23-26);

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

Teaching tools

powerpoint

feeding software

Office hours

See the website of Luca Sardi

See the website of Eleonora Nannoni