95977 - ANATOMY OF THE SYSTEMS OF SPECIES OF ZOOTECHNICAL INTEREST

Course Unit Page

  • Teacher Maurizio Mazzoni

  • Credits 3

  • SSD VET/01

  • Teaching Mode Traditional lectures

  • Language English

  • Campus of Bologna

  • Degree Programme Second cycle degree programme (LM) in Food Animal Metabolism and Management in the Circular Economy (cod. 5814)

  • Teaching resources on Virtuale

  • Course Timetable from Nov 07, 2022 to Dec 22, 2022

Academic Year 2022/2023

Learning outcomes

At the end of the module, students: 1. know the organization, both at the macroscopic and microscopic levels, of the farming systems of species of zootechnical interest. 2. acquire the knowledge necessary to understand the physiology and pathology.

Course contents

This course is part of the Integrated course in "MORPHO FUNCTIONAL AND PATHOLOGICAL BASIS OF ANIMAL METABOLISM AND STRESS"

The course is aimed to give knowledge about the structural organization of the organs and the apparatus that form the organism of animals (mammals, birds and fishes) of commercial interests. Both macroscopic and microscopic features will be examined. The differences between the different animal Classes will be evaluated.

Cytology. Structural organization of the cell with particular reference to the cytoplasmic membrane.

Histology. Epithelium: classification and microscopic structure. Glands: general classification; morphological characteristics of exocrine and endocrine glands. Connective and supportive tissues: cells, ground substance, fibers (collagen, reticular, elastic). Muscular tissue (skeletal and smooth); contractile filaments. Nervous tissue; structural organization and functional morphology of the neurons.

Anatomy.

DIGESTIVE SYSTEM. Oral cavity, teeth and salivary glands. Oesophagus. Stomach: shape, structure. Forestomach: shape, structure. Small and large intestine: shape, structure. Liver: shape, structure. Pancreas: shape, structure.

UROGENITAL SYSTEM. Kidney, renal pelvis, ureters, urinary bladder, urethra. Testicles: shape, structure. Epididymis, ductus deferens, accessory genital glands. Ovaries, shape, structure. Uterine tubes. Uterus: shape, structure. Mammary gland: structure.

ENDOCRINE SYSTEM. Pituitary gland, pineal gland, thyroid gland, parathyroid gland, pancreatic islets, adrenal gland. In addition, in the fish: ultimobranchial body, corpuscle of Stannius and urophysis.

Readings/Bibliography

Teaching material consists of the suggested textbooks (see below) and of the didactic material put on the specific course website (https://corsi.unibo.it/2cycle/FoodAnimalMetabolismManagement/index.html) or website of the teacher responsible for the course: http://www.unibo.it/sitoweb/m.mazzoni/didattica.

The suggested textbooks are:

- KÖENIG E.H. LIEBICH H.G. Veterinary anatomy of domestic Animals: Textbook and Colour Atlas. Thieme Publishing Group. ISBN-10: ‎ 3132429333; ISBN-13: ‎ 978-3132429338

-NICKEL, SCHUMMER and SEIFERLE. The Anatomy of the Domestic Animals. Springer-Verlag Berlin Heidelberg GmbH. ISBN: 978-0-387-91193-9.

- J. MECLELLAND. Avian Anatomy. ‎ W B Saunders & Co Ltd. ISBN: ‎ 0721635369

- GENTEN F., TERWINGHE E., DANGUY A. Atlas of fish histology. Ed. Science Publisher, New Hampshire, USA. 2009. ISBN 978-57808-544-6.

- SAGUFTA. Fish Anatomy. APH Publishing Corporation. ISBN-13: 978-8131315880, ISBN-10: 8131315886.

- TAKASHIMA F., HIBIYA T. An atlas of fish histology normal and pathological features (2nd Edition), Published by Kodansha LTD, Tokio, Japan and Gustav Fisher Verlag, Stutgard, Germany,1995. ISBN-10: 3437303880; ISBN-13: ‎978-3437303883

Teaching methods

Teaching consists of 3 CFUs for a total of 28 hours. Of these, 16 hours are dedicated to frontal lessons and 12 hours to practical exercises. Practical exercises are carried out in part using optical microscopes and their respective histological preparations, and in part by dissecting fresh material from the slaughterhouse or special company distributor of seafood products.

Assessment methods

EVALUATION

The final evaluation is aimed at defining the achievement of the following training objectives:

The student

- knows the key anatomical and physiological bases of food producing animals for humans.

- knows the control factors of energy, nitrogen and mineral metabolism.

- understands animals’ ethological needs and the adaptive responses to stress (environmental and metabolic).

- will be able to evaluate the consequences in terms of metabolic inefficiency and pathological stress disorders, morphological defects, and organic dysfunctions.

- will be able to holistically apply the acquired knowledge in the context of a correct company management of the physiological needs of food producing animals.

The final grade will be defined as follows:

90% score achieved in a test consisting of 2 transversal open questions and 40 multiple choice questions (10 for anatomy, 10 for pathology, and 20 for physiology) that will take place at the end of the second part of the course.

10% evaluation of students' active participation in laboratory or self-employment activities.

The exam will be considered as successful with a minimum score of 24/40.

GRID FOR VOTE ALLOCATION

scoring for open questions: minimum 24/40

scoring 24: grading 18

scoring 25: grading 19

scoring 26: grading 20

scoring 27: grading 21

scoring 28: grading 22

scoring 29: grading 23

scoring 30: grading 24

scoring 31: grading 25

scoring 32: grading 26

scoring 33-34: grading 27

scoring 35-36: grading 28

scoring 37-38: grading 29

scoring 39-40: grading 30

scoring for multiple choice questions: minimum 24/40

scoring 24: grading 18

scoring 25: grading 19

scoring 26: grading 20

scoring 27: grading 21

scoring 28: grading 22

scoring 29: grading 23

scoring 30: grading 24

scoring 31: grading 25

scoring 32: grading 26

scoring 33-34: grading 27

scoring 35-36: grading 28

scoring 37-38: grading 29

scoring 39-40: grading 30

The final grade will be composed of the weighted average between the written test score (open and closed questions) and the score of the laboratory/ongoing activity:

Score for active participation in laboratory or self-employment activities of students; variable score from 18 to 30 according to the following evaluation grid:

A very thorough knowledge of the topics addressed in the course, together with high critical analysis and connection skills, and a confident command of specific terminology will be evaluated with the maximum score (30-30L).

A thorough knowledge of the topics covered in the course, together with good analytical and critical skills and the possession of a sure command of specific terminology will be evaluated with good marks (27-29).

A technically adequate preparation and a sufficient analytical capacity, even if not particularly articulated, expressed in a correct language, will produce fair evaluations (23-26).

Sufficient preparation and analytical skills, expressed in a language that is formally barely correct, will grant sufficiency (18-22).

To get the final score:

[(written part vote * 90) + (ongoing part vote * 10)] / 100

The student has the right to refuse the positive grade proposed once (University teaching regulations ART. 16, paragraph 5)”

EVALUATION OF STUDENTS WITH SPECIAL EDUCATIONAL NEEDS

Particular attention will be given to the evaluation of students certified in accordance with Law 104/90 and Law 170/2010, or students who are recognized as having a special educational need. These students should contact the teacher by email, (cc the personnel form central offices for students with disability or with University SLD (https://site.unibo.it/studenti-con-disabilita-e-dsa/it ). The person in charge of this service in our Department is Dr. Fabiana Trombetti.

The recording teacher is Prof. Bucci Diego

Teaching tools

PowerPoint presentation projected on the appropriate screen.

Microscope and respective histological preparations.

Fresh material from the slaughterhouse or special company distributor of seafood products.

Office hours

See the website of Maurizio Mazzoni