- Docente: Claudio Cavani
- Credits: 3
- SSD: AGR/20
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 8528)
Learning outcomes
This course examines the production systems of poultry species, the way in which these different systems are integrated with each other and other enterprises on farms, the relationship between breeding factors and product characteristics. In addition, it considers product quality, how this is measured and perceived by both the retail sector and the consumer, and how it may be manipulated during production.
Course contents
Current status and perspective of poultry production. Basic elements of animal genetic improvement and selection for quantitative traits. Nutrient requirements and feeding plans. Animal welfare. Intensive and unconventional breeding systems. Relationships between breeding factors and meat and eggs quality. Assessment of quality characteristics for different commercial products.
Readings/Bibliography
Lecture notes
Bittante G., I. Andrighetto, M. Ramanzin. Tecniche di produzione animale. Liviana Ed., Padova.
For further deepening: Cerolini S., Marzoni Fecia di Cossato M., Romboli I. Avicoltura e coniglicoltura. Le Point Vétérinaire Italie, Milano
Teaching methods
Frontal lectures
Lab practises
Technical visits
Assessment methods
Oral exam to ascertain the level of theoretic and practical
knowledge of the candidate.
The course is part of the Integrated Course Animal Production which also embraces Special Zootechny. The final score of the exam is based on the synthesis of the course evaluations.
Teaching tools
Power point slides of the lectures, laboratory for analysis of animal origin products.
Office hours
See the website of Claudio Cavani