69931 - Cattle and Sheep Production

Learning outcomes

Students will acquire basic knowledge on farming systems and their evaluation with particular regard to bovines and ovines. At the end of the course, students are expected toknow morpho-functional aspects of the main dairy, beef and ovine breeds, farming technologies and their relationship with products quality.

Course contents

The teaching of CATTLE AND SHEEP PRODUCTION is part of the Integrated Course of ANIMAL PRODUCTIONS II.

The Integrated Course aims to provide the student with:

- knowledge relating to pigs and polygastrics (cattle and sheep-goats) rearing technologies with reference to the profitability and the implications on the quality of production, animal welfare and environmental protection.

The Integrated Course is divided into 3 courses:

- Pig Production (theoretical lessons and practical activities held by Prof. Luca Sardi and Eleonora Nannoni)

- Cattle and Sheep Production (theoretical lessons and practical activities held by Prof. Martelli)

- Animal welfare and product quality (theoretical lessons and practical activities held by Prof. Giovanna Martelli and Prof. Eleonora Nannoni)

The course aims to provide advanced notions and, above all, of a practical nature relating to the rearing technologies of the species in question and their impact on animal welfare and product quality.

At the beginning of the course, detailed information will be provided on the internal organization of the theoretical and practical lesson timetable, the structure of the exam and the relative verbalization.

COURSE OF CATTLE AND SHEEP PRODUCTION

Cattle production -

• Dairy production: dairy cattle breeds. Calf care and weaning. Heifer management. High yield dairy cow: management throughout the different production phases. Dairy farm facilities. Automatic milking procedures. Factors affecting milk production and quality.
• Beef production: beef cattle breeds. Extensive and intensive beef cattle production; farming systems for cattle and veal and their effects on animal performance and meat quality. Carcass evaluation.
• Ovine production: breeds and rearing systems

The practical activity, also conducted at the AUB dairy farm, will be focused on the recognition of the breeds and the presentation and discussion of demonstration videos showing the different rearing realities and procedures.

The Syllabus of the course unit and the list of EAEVE Day One Competences that the course unit contributes to achieving can be viewed on the dedicated page.

Readings/Bibliography

1) Slides and relevant literature available in the Teacher's university web site

2) Sandrucci A., Trevisi E. (2022). Produzioni Animali. EdiSES (NA). (Copies of this book are available at the Department library )

Teaching methods

Teams platform, Lectures and in-farm activities.

Considering the types of activities and teaching methods adopted, the frequency of this training activity requires all students to carry out Modules 1 and 2 in e-learning mode and participate in Module 3 of specific training on safety and health in study places. Information on dates and attendance methods for Module 3 can be consulted in the specific section of the degree program website.

Assessment methods

Oral exam aimed at identifying the level of knowledge and competence achieved through general and species-specific questions. In addition to knowledge, the skills of expression and connection will be as well evaluated.

Access to the test is free upon passing the prerequisites.

The test lasts 30 minutes, and no aids are allowed, except for eligible students. The students above are kindly requested to contact the teachers in advance by copying the reference SLD/ Disability Service staff who take care of them.

The evaluation is expressed with a mark out of thirty. The test is passed with a score of at least 18/30. In the event of maximum marks (30/30), honours can be attributed.

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

- in-deep 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);

- very good 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);

- 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).

By the University Didactic Regulation, the student has the right to refuse the verbalization of the proposed positive grade at least once.

Booking for the examination can be esclusively done by means of Alma Esami web system.

The examinations take place every month (indicatively).

Teaching tools

Teams platform, PC slides, internet, laboratories, in-farm activities.

Office hours

See the website of Giovanna Martelli