01081 - Special Zootechny

Learning outcomes

At the end of the course, students will acquire knowledge of cattle and pig production systems, the level of integration among the different sectors of the production chain, the relationships between farming practices and animal welfare, and the effects of genetics, feeding strategies and farming systems on the quantitative and qualitative characteristics of animal-derived products, particularly meat and milk. Students will also be able to apply appropriate methods for assessing product quality in relation to the intended use of the products.

Course contents

Animal production systems and sustainability of livestock production. Animal-derived foods and main livestock species. General organisation of production chains in relation to the biological characteristics of the farmed species. Role of animal production in greenhouse gas emissions according to species, type of production and farming system. Strategies for mitigating emissions during the production and consumption of animal-derived products.

Principles of genetic improvement. Qualitative and quantitative traits. Phenotypic, genetic and environmental variability. Heritability. Genetic improvement and selection methods. Inbreeding and crossbreeding. Selection criteria in the main livestock species.

Milk production. Statistics on milk production and consumption. Main dairy cattle breeds. Dairy production chain and organisation of the main stages of dairy cattle farming, with particular reference to heifer rearing, housing management and milking. Animal welfare. Feeding and nutritional requirements during the different production stages. Digestive physiology in ruminants and effects of feeding on milk production and composition. Reproduction, lactation curve and dry period. Effects of genetic, nutritional, management and environmental factors on cow’s milk production.

Beef production. Statistics on beef production and consumption. Main beef cattle breeds and classification of the principal genetic types. Categories of beef cattle. Characteristics of beef production chains. Farming systems and management of young bulls, beef heifers and veal calves, also in relation to animal welfare. Feeding and nutritional requirements. Pre-slaughter transport and slaughtering. Carcass yield, commercial classification of carcasses, labelling and main commercial cuts. Genetic and management factors affecting beef quality.

Pig meat production. Statistics on pig meat production and consumption. Main pig breeds and their classification according to productive aptitude. Characteristics of pig production chains. Farming systems for light and heavy pigs. Management of sows, piglets and growing-finishing pigs. Feeding and nutritional requirements during the different production stages. Animal welfare. Pre-slaughter transport and slaughtering. Carcass yield, commercial classification of carcasses, commercial cuts and characteristics of hams intended for PDO dry-cured ham production. Relationships among genetics, farming system, feeding and pork quality.

Milk quality. Composition and quality of bovine milk and main factors affecting variation. Synthesis of milk components in the mammary gland. Genetic polymorphism of milk proteins. Milk payment based on quality. Main quality parameters and analytical methods. Commercial categories of drinking milk.

Meat quality. Skeletal muscle structure. Chemical composition of meat and main factors affecting variation. Conversion of muscle into meat, post-mortem pH decline and meat quality defects. Main quality parameters and analytical methods, with particular reference to colour, tenderness, water-holding capacity and proximate composition. Evaluation of the main meat cuts available on the market. Relationships among species, animal category, production system, product specifications and raw material quality.

Readings/Bibliography

Lecture notes

Recommended textbooks for study and consultation:

• Fondamenti di zootecnica. Miglioramento genetico, nutrizione e alimentazione (Bittante G., Andrighetto I., Ramanzin M.), Liviana Scolastica 

• Produzioni animali (Sandrucci A., Trevisi E.), EdiSES Edizioni

• Chimica degli alimenti - capitolo Carne (Cabras P., Martelli A), Piccin

• Il latte di qualità. Allevamento, alimentazione e mungitura delle bovine (Giussani A.), Ed. Agricole

At the end of each topic, the final slide of the PowerPoint presentations made available through the Virtuale platform will indicate the chapters useful for integrating the teaching material presented during lectures.

Teaching methods

Lectures, guided visits, demonstrations, and classroom and laboratory practical sessions. During the course, interactive quizzes may also be administered through the Kahoot platform, aimed at students’ self-assessment and at the progressive consolidation of the knowledge acquired.

As concerns laboratory practises of this course unit, all students must attend Module 1, 2 online, while Module 3 on health and safety is to be attended in class. Information about Module 3 attendance schedule is available on the website of your degree programme.

Assessment methods

The course unit is part of the integrated course Animal Production, which also includes the course unit Zooculture. The final grade for the integrated course is calculated as the weighted average of the grades obtained in Special Zootechny and Zooculture. The examination board consists of the lecturers responsible for the course units included in the integrated course. As this is an integrated course, Prof. Massimiliano Petracci is responsible for recording the final grade in AlmaEsami.

The oral examination for Special Zootechny consists of an interview lasting approximately 30 minutes, aimed at assessing the theoretical and applied knowledge acquired by the student. During the interview, the use of AI is prohibited. Any use of AI constitutes a breach of academic integrity.

The assessment grid and the corresponding criteria for assigning the final grade are outlined below:

A. A very thorough knowledge of the topics covered in the course, together with strong critical analysis skills, the ability to make connections among topics, and a sound command of the specific terminology, will be awarded the highest marks: 30-30L.

B. A thorough knowledge of the topics covered in the course, together with good analytical and critical skills and a sound command of the specific terminology, will be awarded good marks: 27-29.

C. Technically adequate preparation and sufficient analytical ability, although not particularly well developed, expressed using appropriate language, will be awarded fair marks: 23-26.

D. Sufficient preparation and analytical ability, expressed using language that is only formally acceptable, will be awarded a pass mark: 18-22.

Students with specific learning disorders and/or temporary or permanent disabilities are invited to contact the relevant University office in good time. The office will propose any appropriate adjustments to the students concerned. Requests for adjustments must be submitted to the lecturer at least 15 days before the examination date. The lecturer will assess the appropriateness of the proposed adjustments, also taking into account the learning outcomes of the course.

Teaching tools

The teaching material presented during lectures will be made available electronically through the Virtuale platform, with access restricted to students enrolled at the University of Bologna.

Office hours

See the website of Massimiliano Petracci