65838 - Aquaculture, Avi-culture and Rabbit Culture

Learning outcomes

At the end of this course, the student has knowledge regarding rearing and production systems of  fish and shellfish, poultry species and rabbit. Furthermore the student gains knowledge on the different sectors involved in the production chain, the relationship between breeding factors and product characteristics, and the legislation in force acting on this fields. On the base of the knowledge acquired, the student will be able to manage farms of fish and shellfish, poultry species and rabbit and evaluate the product quality and how they may be manipulated or influenced by production operations.

Course contents

This course examines the characteristics of aquaculture systems as well as the production systems of the main poultry species and rabbit considering  the overall production chain.  Moreover the following topics will be also discussed: breeder management, reproduction and artificial insemination; influence of rearing systems, effects of nutrition and feeding on quanti-qualitative traits of production; legislation in force acting on welfare issues and rearing systems; quality traits of products in relation to their final destination and use.

Readings/Bibliography

Lecture notes.

Cerolini S., Marzoni Fecia di Cossato M., Romboli I. Avicoltura e coniglicoltura. Le Point Vétérinaire Italie, Milano.

•AAVV – Pubblicazioni FAO - State of the World Aquaculture 2006 (Full report); •ASSALZOO, Normativa sugli alimenti per animali, Edagricole, Bologna, 1997; •Brown L., Aquaculture for veterinarians : fish husbandry and medicine, Pergamon Press, Oxford, 1993;  •De Silva S.S., Anderson T.A., Fish Nutrition in Aquaculture, Chapman & Hall, London, 1995; •Mc Donald E., Reenhalgh C., Nutrizione animale, Ed. Tecniche Nuove, 1992; •Viviani R., Elementi di Biochimica, Tomo secondo: Nutrizione e Metabolismo degli Animali, Ed. UTET, Torino, 1985;

Teaching methods

Teaching is offered mainly in a classroom. It is strictly suggested to attend laboratories of the following two Departments: Veterinary Medical Science and Food Science at the sites in Ozzano Emilia, Cesena and Cesenatico. The programme of the course involves practical training in laboratory and/or technical visits at farms, slaughtering and processing plants, private enterprises, public institutions.

Assessment methods

Oral examination. Particularly the student receives two or three questions on the lectures content. The final score will be calculated as the average of the scores obtained in aquaculture and poultry and rabbit production examinations.

Teaching tools

Lectures, practical training in labs, visits to farms, slaughtering and processing plants.

Office hours

See the website of Pier Paolo Gatta

See the website of Federico Sirri