72472 - Ruminant Production

Learning outcomes

At the end of the course, the student has basic knowledge on the production techniques of meat and milk. In particular, the student is able to: - understand the main steps of the production and identify the factors that may affect the process in terms of quantity and quality - assess and recognize the rearing techniques related to the profitability and sustainability of livestock production - access and use information on production traits and genetic values.

Course contents

Cattle. Veal and beef production: beef cattle breeds, breeding schemes, carcass grading, meat quality. Milk production: dairy cattle breeds, breeding schemes, dairy herd management and feeding. Sheep and goat: breeds, breeding, feeding, milk and meat production.

Readings/Bibliography

The book suggested is:

Monetti P.G. - Allevamento dei bovini e dei suini. Cristiano Giraldi Editore, Bologna

Teaching methods

The course is divided in two units; the first includes 40 hours of lectures supported by pictures and short movies. It is finalized to show the main arguments related to the ruminant production. The second unit is devoted to seminar and lab activities as well as to visit farms.

Assessment methods

The examination is oral and includes three questions. The first question concerns sheep or goats production, and it is mainly focused on Italian breeds; the second concerns the main topics of cattle feeding; the third concerns the breeding techniques applied by the Italian breeder associations. Usually the examination lasts 30 min

Teaching tools

Pc with video projector

Office hours

See the website of Leonardo Nanni Costa