78787 - Animal Production Biotechnology

Learning outcomes

At the end of the course, the student has aquired the background needed i) to analyse the genome of fam animals, ii) to use genetic markers in animal breeding and selection programs aimed to improve meat and milk production traits, iii) to understand the concepts of animal breeding in the most relevant livestock species, iv) to run parentage analyses in livestock, v) to molecularly identify animals and trace individual animals and breeds, vi) to authentify animal products, vii) to monitor and run conservation programs of animal genetic resources. The student can plan studies aimed to apply new biotechnologies in animal breeding and selection and conservation of autochthonous breeds for the sustainable development of animal production chains.

Course contents

1) Elements of livestock husbandry and animal productions: breeds, production systems, production chains (dairy and meat products, eggs, honey and other productions and services). Economically relevant traits in animal breeding.

2) Domestication of farm animals – domestication centres and derived genetic diversity, origin of breeds.

3) Biodiversity and conservation of genetic resources in farm animals

4) Population genetics and genomics in animal breeds and selection signature

5) Basic Genetic Model for Quantitative Traits

6) Concepts of genetic improvements and selection in livestock populations

7) inbreeding and crossbreeding

8) Reference genomes in animals. Genomic analyses in dairy cattle, beef cattle, pig, sheep, goat, rabbit, horse, poultry species (chicken and turkey), honey bee, dog and aquaculture species

9) Genomic selection

10) Phenomics, QTL analyses, genome wide association studies in pedigreed populations

11) Molecular genetics of animal diseases. Biotechnologies in animal health. One health concepts.

12) Single genes in animal breeding and genome editing in farm animals

13) Genome editing nelle specie animali.

14) Genomics of coat colours and morphological traits in domestic animals

15) Food genomics – applications for authenticity and traceability of animal products

16) Biotecnologies in animal feeding and nutrition and applications in the livestock industries.

Readings/Bibliography

1) Slides and presentations of the lectures

2) Genetica animale. Giulio Pagnacco (Terza edizione, 2020). Casa Editrice Ambrosiana.

3) Scientific articles distributed during the lectures.

Teaching methods

Lectures. Visits to the Animal and Food Genomics Laboratory.

Assessment methods

The exam will be based on an oral interview. The final score will be scaled on a total of a maximum of 30 points, with the possibility to assign a mention "with laude" if the student's performance during the interview will be particularly excellent.

The exam commission will be constituted by Prof. Luca Fontanesi and Dr. Giuseppina Schiavo.

The interview will be based on the main topics of the course:

three questions (one on the main and general aspects; two of specific aspects).

The final score  will be derived from the weighted mean of the score of the three questions (first question weight 50%, second and third questions weight 25%).

Scores ranging 30-30 cum laude (30L): the student demonstrates very high expertise, relevant skills in the interpretation and critical analyses of the content of the course.

Scores ranging 27-29: the student demonstrates to have aquired a  very good background, very good critical skills and technical terms.

Scores ranging 23-26: the student demonstrates a good to almost good background and technical expertise.

Scores ranging 18-22: the student demonstrates sufficient background and technicalexpertise.

Exam sessions will be planned in advance and will be available on the common platforms. The students have to register to the exam session using the AlmaEsami web platform.

Students will be have the interview in English or any other elements that might affect the interview should be communicated in advance to the Professor.

Teaching tools

Slides of the lectures. Scientific articles.

Office hours

See the website of Luca Fontanesi