01081 - Special Zootechny

Learning outcomes

At the end of this course, students will be aware of the production systems of bovine and swine species, level of chain integration, relationships between farming management and animal welfare, effects of genetics, feeding and farming systems on production traits and quality of animal-origin products (meat and milk). In addition, students will be able to choose proper evaluation methods to evaluate product quality in relation to final use.

Course contents

Principles of genetic improvement. Qualitative and quantitative traits. Phenotypic, genetic and environmental variance. Inheritance. Genetic improvement. Consanguinity and out-breeding.

Milk production. Statistics on milk production and consumption. Main breeds of dairy cattle. Dairy cattle production chain and feeding management. Animal welfare. Lactation curve. Feeding and nutritional requirements. Environmental factors affecting milk production traits.

Bovine meat production. Statistics on bovine meat production and consumption. Main breeds of beef cattle and EU commercial categories of cattle. Main bovine meat production chains. Management and farming systems of veal and beef cattle and animal welfare issues. Feeding and nutritional requirements. Pre-slaughter transport and slaughtering. Carcass yield and rules for the EU scales for carcass and meat classification.

Pig meat production. Statistics on pig meat production and consumption. Main breeds of swine. Pig production chains. Management and farming systems of light and heavy pigs and animal welfare issues. Feeding and nutritional requirements. Pre-slaughter transport and slaughtering. Carcass yield and rules for the EU scales for carcass and meat classification.

Milk quality. Composition and of cow milk and main causes of variation. Quality based milk payment. Main milk quality indicators and assessment methods.

Meat quality. Skeletal muscle structure. Meat composition and main causes of variation. Conversion of muscle to meat and meat abnormalities. Main meat quality indicators and assessment methods.

Readings/Bibliography

Lecture notes

Reference books:

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

• Tecniche di produzione animale (Bittante G., Andrighetto I., Ramanzin M.), Liviana Scolastica

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

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

The book chapters useful to integrate the teaching materials will be reported in the last slide of the respective lectures (Power point) made available through the Virtual website.

Teaching methods

Frontal lectures, seminars, demonstration activities and laboratory practises held in classrooms and laboratories but also accessible remotely.

NB: guided visits to meat and milk plants will be organized according sanitary emergency.

Assessment methods

The course is part of the course of "Animal production" which also includes the course of "Zooculture". 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 previous courses. The examination commission will be composed of the professors in charge of the previous course units and Prof. Massimiliano will record the exam in AlmaEsami.

The oral examination of the course of "Special Zootechny" will consist of an interview lasting about 30 minutes. During this interview, theoretical and applicative knowledge of the student will be verified. The evaluation will also take into account the following criteria: i) clarity in the presentation of the contents; ii) in-depth knowledge and connection between the main topics; iii) appropriate use of the specific terminology and language of the sector.

Due to the current COVID-19 outbreak, the examinations can be also held by means of Microsoft Teams.

Teaching tools

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

Office hours

See the website of Massimiliano Petracci