09094 - Pig Production

Learning outcomes

At the end of the module the student is familiar with the essential tools for pig farming management and the basics of pig farming in the various production categories of the species in question: techniques (including feeding) and structures are related to animal welfare, environmental impact and product quality. He/she is able to recognise and act with the appropriate management correctives on the main problems related to pig farming.

Course contents

The teaching of PIG PRODUCTION is part of the I.C. of ANIMAL PRODUCTION II.
The aim of the Integrated Course is to provide the student with
- Knowledge of pig and polygastric (cattle and sheep and goat) farming with reference to the profitability of the farming itself and the implications on the quality of production, animal welfare and environmental protection.
The Integrated Course will be divided into 3 module
- pig breeding (theoretical lessons and practical activities held by Prof. Luca Sardi and Eleonora Nannoni)
- Cattle breeding (theoretical lectures and practical activities held by Prof. Martelli)
- Animal welfare and product quality (theoretical lectures and practical activities held by Prof. Giovanna Martelli and Eleonora Nannoni)

At the beginning of the course, detailed information will be provided on the internal organisation of the timetable for theoretical and practical lessons, the structuring of the examination and its reporting.

 

MODULE 1 (theoretical lectures - Prof. Sardi)

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

MODULE 2 (Prof. Nannoni - ptactical activities)

Elements of animal husbandry in pig rearing: structures, climate control; feeding systems; new rearing technologies
Rationing exercises with particular regard to pig production for PDOs

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

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 Department

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

 

The result of the written test is communicated on Almaesami within 7 working days of the date of the examination.
A student who, in accordance with the University regulations, intends to reject the result of the written test, shall notify the teacher by e-mail within 10 days from the date of communication of the result. In this case, the candidate will take the oral examination at the next roll call.

· 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

video

feeding software

Office hours

See the website of Luca Sardi

See the website of Eleonora Nannoni