65839 - Animal Nutrition and Practical Feeding

Learning outcomes

At the end of the course the student acquires in-depth skills related to the comparative nutrition between the different species used for the production of food for humans. In particular, the student is able to manage diets and nutrients to change the physiological and productive response of animals in respect of animal welfare. It will also be able to modulate the chemical-nutritional composition of foods of animal origin ensuring their health and safety.

Course contents

The course consists of two modules, one on nutrition and feeding of pigs (Prof. Biagi, responible for the final grade) and one on nutrition and feeding of ruminants (Prof. Formigoni).

The contents include the nutrition principles of pigs and ruminants, the main categories of feedstuffs that can be used in the feeding of pigs and ruminants, as well as exercises aimed at the formulation of diets for pigs and ruminants.

Readings/Bibliography

The teaching materials for this course are available on the Virtuale Learning Environment (https://virtuale.unibo.it/?lang=en ).

Supplementary reading:

McDonald, Edwards, Greenhalgh. Animal Nutrition (4th Ed). New York: J. Wiley & Sons, 1988.

Ronchi, Savoini, Trabalza Marinucci. Manuale di Nutrizione dei Ruminanti da latte. Edises Università. 2020.

Teaching methods

Teaching consists of theoretical lectures and exercises.
Theoretical lectures will take place in the classroom. Exercises will take place in the computer laboratory using special software for formulating diets for pigs and ruminants. Classroom attendance is considered essential for understanding the process of formulating diets.

Assessment methods

The exam aims at verifying the achievement of the teaching objectives and the acquisition of the knowledge provided by the course program. The final grade originates from the student's demonstration of having acquired the knowledge and skills required, and the ability to link the various issues.

Learning is verified through a final examination consisting of a practical test and two oral interviews with the module lecturers. The 30-minute practical test involves formulating a pig diet and precedes the oral interview on swine nutrition. The final grade is based on the average of the marks given by each lecturer. The exam is considered passed if a final grade of at least 18/30 is obtained. Prof. Giacomo Biagi is the lecturer for this course.

In the presence of a preparation on a very limited number of topics covered in the course and analytical skills that emerge only with the help of the teacher, with the use of an overall correct language, the result will be a grade between 18 and 19. With a preparation on a limited number of topics covered in the course, autonomous analysis skills only on purely executive matters, with the use of a correct language, the grade will be between 20 and 24. With a preparation on a large number of topics addressed in the course, the ability to show critical analysis and the mastery of specific terminology the grade will be between 25 and 29. With exhaustive preparation on the topics addressed in the course, independent choices of critical analysis and connection, full mastery of specific terminology and ability to argumentation and self-reflection, the result will be a grade between 30 and 30 cum laude.

Students can register for exams through the AlmaEsami platform (http://almaesami.unibo.it/ ).

tudents 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 presentations and software for the formulation of diets for pigs and ruminants.

Office hours

See the website of Giacomo Biagi

See the website of Andrea Formigoni