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) 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

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

Teaching methods

Frontal lessons and practical training in the computer lab with the use of a special software for the formulation of diets for pigs and ruminants. Attendance at class is considered essential to understand the process of formulating diets.

Students with special needs are invited to contact the teacher by e-mail to organize the teaching and examinations in the best possible way.

Assessment methods

The exam tests will be guaranteed online. Based on the evolution of the health context, the examination tests may also take place in the presence of students when possible. 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.

In online mode, the exam will consist of two interviews, one on pigs and one on ruminants; the average of the two votes will constitute the final grade. 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.

In presence, the verification of learning takes place through a final exam consisting of a practical test and an oral interview. The practical test (lasting 30 minutes) consists in the formulation of a diet for pigs; the oral interview consists of 2 questions regarding the feeding of cattle and pigs. Both for the practical test and for each question, a maximum score of 10 points is assigned, according to the criteria previously expressed for the online mode, which will contribute to the formation of the final mark expressed in 30ths. However, the exam can be considered passed only if the student manages to obtain at least 6 points in each of the components of the test (practical test and 2 oral questions).

Teaching tools

Slides 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