- Docente: Andrea Piva
- Credits: 3
- SSD: AGR/20
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in SAFETY AND QUALITY IN ANIMAL PRODUCTION (cod. 0987)
Learning outcomes
The student has to know international and domestic production and market of broilers, laying hens and rabbit; he has to acquire the knowledge with regard to the nutritional and energy needs, meat and egg production, the breeding-periods and housing of breeders and laying hens. He has also to able to apply the methods to value egg quality. Then, the student has to know the feeding practices, housing and equipment of rabbit-breeding. He has to acquire the knowledge with regard to the features and the changes of digestive tract according to age, the caecotrophy, the nutritional and energy needs of rabbit.
Course contents
The course describes international and domestic production and market of chicken and rabbit, the feeding of broilers and laying hens, meat and egg production, the breeding-phases and housing. Then it describes nutritional and energy needs of rabbit, the feeding practices, housing and equipment of rabbit.
It is organized into theoretical lectures.
Broiler
Trade
Italian development chicken farming.
Product sectors.
Italian poultry meat consumption for inhabitant.
Import-export.
Feeding
Nutritional needs of broiler: energy, proteins, starch, fibre, vitamins and lipids.
Breeding
Meat production.
Incubating room, chicks, growth, pre-slaughter management.
Breeders breeding: weaning-growth period; housing and equipment.
Laying hens
Feeding
Nutritional needs of laying hens in growth, pre–laying and laying.
Breeding
Pullet breeding and laying hens breeding. Floor system and cage system.
Regulation. Lighting programs. Molting.
Egg production
Egg trade: national production and consumption. Egg marketing: regulations. Egg quality. Characteristic of egg in shell. Methods to measure egg quality: shell quality and internal quality. Egg quality and weight categories.
Rabbit
Production and trade
World production and trade of rabbit.
Rabbit meat importing and exporting countries.
National production and supplying.
National breeding density.
Regional production.
Sector statistics.
Production cost.
Anatomy and physiologyAnatomy and physiology short notices.
Features and changes of digestive tract according to age.
Bacterial flora role and absorption of nutrients.
Fermentation patterns.
Digestive tract features and caecotrophy.
Nutrition and caecotrophy role.
Regulation of caecotrophy.
Rabbit feeding behaviour.
Feeding
Nutritional needs of rabbit: energy, proteins, starch, fibre, vitamins and lipids.
Feeding practices.
Housing and equipment
Buildings: ventilation, cooling and heating;
faeces evacuation and sewage management
The rabbit and his breeding environment: the pureness of the air, lighting and photoperiod, temperature and humidity, noise.
Breeding density and equipment: cage systems;
cage characteristics: cages measurements of brood females, males, future breeders and fattening rabbits; cage flooring;
feed troughs and drinkers.
Watering supply watch.
Pharma-drink.
Equipment for building disinfection.
Regulations to animal welfare.
Readings/Bibliography
1) Broiler management guide Cobb 500 (1995). The Cobb Breeding Company, UK.
2) Guida alla conduzione degli incubatoi (1992). The Cobb Breeding Company, UK.
3) ROSS 308, parent stock management manual (2001). Aviagen Incorporated, USA www.aviagen.com
4) ROSS broiler management manual, Broiler 508 (2002). Aviagen Incorporated, USA.
5) Controllo di gestione in incubatoio (1998). Ross tech 98/35, Ross Italia S.R.L.
6) Colin G. Scanes, George Brant, M.E. Ensminger; "Poultry Science", Fourth Edition; Pearson Prentic Hall, Upper Saddel River-New Jersey, 2004.
7) Richard E. Austic, Malden C. Nesheim, "Poultry Production", Thirteen Edition; Lea&Febiger, United States, 1990.
http://www.nap.edu/openbook/0309048923/html/9.html
8) Balasini Dialma, Zootecnica speciale, Edagricole, Bologna, 1997.
9) Balasini Dialma, Zootecnia applicata – avicunicoli e allevamenti alternativi, Calderini Ed agricole, Bologna, 2001.
10) Gamberini Angelo, Coniglicoltura, Calderini Ed agricole, Bologna, 2001.
11) www.agraria.org/coniglio.htm
12) www.buet.admin.ch/tierschvtz/i/beriche_publikationen/kaninchenbroschure/
15) www.csiro.au/proprietaryDocuments/EuropeanRabbitIndustry.ppt
16) www.fao.org, The rabbit- husbandry, health and production, ISSN 1010-9021, FAO, 1997.
17) www.fao.org.WAINCENT/OIS/PRESS_NE/PRESSENG/2001/pren0157.htm
18) www.unionenazionaleavicoltura.it
19) www.unipi.it
20) NRC - Nutrient Requirements of Rabbits. Second Revised Edition, 1977.
21) Gidenne e Lebas, Role dietary fibre in rabbit nutrition and in digestive troubles prevention. 2nd Rabbit Congress of the America, Habana City, Cuba, June 19-22, 2002, 47-59.
22) Ismail A.M., Shalash S.M., Katby E.A., Cheeke P.R., patton n.M., Hypervitaminosis A in rabbits. Dose Response. J. Appl. Rabbit Res 15, 1992 b, 985-994.
23) Bernardini m., Dal Bosco A., Castellini C., miggiano G., Dietary vitamin E supplementation in rabbit: antioxidant capacity and meat qualità. In Proc. 6th World Rabbit Congress, Touluse, France, July 1996, vol. 3, 137-140.
24) Castellini C., dal Bosco A., Bernardini M., Cryl H.W. effect of dietary vitamin E on the oxidative stability of raw and cooked rabbit meat. Meat Science 50, 1998, 153-161.
25) Lebas F. Vitamins in rabbit nutrition: literature review and recommendations. World Rabbit Sciences, 8 (4), 2000, 185-192.
26) Maertens l., Huyghebeart G., De Groote G. digestibility and digestible energy content of various fats for growing rabbits. Cuni – Sciences, 3, 1986, 7-14.
27) Decreto legislativo n. 116 del 27-01-1992 e modifiche, Suppl. Ord. G.U. n. 40, 18-02-1992, www.oltrelaspecie.org .
Assessment methods
Written exam
Teaching tools
All teaching material used is available in the internet
Office hours
See the website of Andrea Piva