01074 - Zooculture

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

Principles of nutrition and animal feeding. Chemical composition of the main raw materials used in animal production. Digestion and nutrient uptake of the main animal species used for the production of food of animal origin. Nutrient requirements and feeding regimen of the poultry species in relation either to the physiological status or to the production targets.

Broiler chicken and turkey meat production. Current status and perspective of poultry production. Characteristics of poultry meat production chains. Intensive and alternative production systems and legislation in force on the protection of chicken kept for meat production. Pre-slaughtering phases (catching, loading, transport and lairage) and slaughtering process. Commercial categories of chicken and turkey and classification of raw and processed products. Assessment of quality characteristics of commercial products. 

Egg production. Current status and perspective of poultry production. Characteristics of poultry meat production chains. Intensive and alternative production systems and legislation in force on related animal welfare issues. Commercial categories of fresh egg based on weight and quality indexes. Relationships between breeding factors and eggs quality. Egg-products: definition and description of the main commercial categories.

 

Readings/Bibliography

Lecture notes.

Avicoltura e coniglicoltura. Cerolini S., M. Marzoni Fecia di Cossato, I. Romboli. Le Point Vétérinaire Italie, Milano

Tecniche di produzione animale. Bittante G., I. Andrighetto I., M. Ramanzin. Liviana Ed., Padova

Produzioni animali. Sandrucci A., Trevisi E. EdiSES Edizioni Srl

Teaching methods

Frontal lectures, seminars and demonstration activities held in classrooms.

NB: guided visits to poultry plants will be organized according sanitary emergency (Avian flu).

 

Assessment methods

The course is part of the course of "Animal production" which also includes the course of "Special Zootechny". The final vote of the entire integrated course is calculated as a weighted average of grades obtained in the courses of "Special Zootechny" and "Zooculture". The examination commission will be composed of the professors in charge of the two courses. Prof. Massiliano Petracci is in charge for recording the exhamination score.

The oral examination of the course of "Zoocolture" will consist of an interview lasting about 20-25 minutes. During this interview, theoretical and applicative knowledge of the student will be verified (knowledge of the topics covered in the program, ability to apply the acquired notions, critical analysis skills, ability to connect the topics in a logical-deductive way, use of correct language and adequate technical terminology).

In particular, it will be given particular relevance to the ability of moving within the different topics and the achievement of an organic knowledge of the topics presented during the course.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

Power point slides of the lectures will be available through the Virtual platform.

 

Office hours

See the website of Federico Sirri