95976 - INTENSIVE POULTRY AND FISH FARMING PERFORMANCES AND CIRCULAR ECONOMY

Conoscenze e abilità da conseguire

At the end of the module, students know the main performance indicators, the main interconnections between circular/sustainable agriculture, productivity and animal welfare, are able to evaluate and discuss the consequences of different farming methods and animal management techniques on circularity/sustainability, productivity and welfare and soil health and are able to evaluate existing farming systems and propose corrective strategies.

Contenuti

MODULE 1 – [Alessio Bonaldo]

Lectures:

• Introduction to sustainability in animal production
  Overview of European and global trends in animal and feed production, carbon footprint, and emissions along the production chain.

• Circular feed ingredients and raw materials
  Sustainable sourcing strategies and circular economy principles in feed formulation.

• Precision feeding
  Tools and approaches for optimizing feeding strategies to enhance efficiency and reduce waste.

• Sustainable farming systems
  Integrated and multi-trophic farming systems, including multi-species aquaculture and livestock approaches and RAS.

MODULE 2 – Poultry – [Marco Zampiga]

Lectures:

• Introduction to poultry production
  Production and consumption statistics for poultry meat and eggs, main production systems, environmental impacts, and current sectoral challenges.

• Poultry meat production
  Structure of the poultry meat value chain: breeders, hatchery and incubation, farming systems for broilers, broiler farm management, key performance indicators, meat processing.

• Egg production systems
  Overview of the egg value chain: pullet and laying hen farming systems, rearing and management practices, production performance indicators.

• Feeding and nutrition
  Main feed ingredients, diet formulation, feed additives, precision feeding for broilers, pullets, and layers; strategies for improving feed efficiency and minimizing environmental impact.

• Circular approaches in poultry systems
  Valorization of poultry production by-products (e.g., manure, slaughter waste), use of circular ingredients, sustainable nutrition strategies.

Testi/Bibliografia

Due to the scarcity of specific textbooks, the reading list/bibliography will be mostly based on scientific papers and online resources. An updated list of bibliographic sources (divided in compulsory, recommended, and in-depth readings) will be made available in the institutional repository.

Metodi didattici

The course is structured in two modules:

• MODULE 1 – Alessio Bonaldo: 28 hours (16 hours of lectures, 12 hours of practical/laboratory sessions)

  MODULE 1 – Marco Zampiga: 28 hours (16 hours of lectures, 12 hours of practical/laboratory sessions)

Modalità di verifica e valutazione dell'apprendimento

The evaluation will be made by oral examination trough 2-3 open questions for each module, about the issues presented during the course.

Evaluation scheme:

• 18-19: with some help from the teacher, the student can recall the main theoretical aspects.
• 20-24: the student shows knowledge of the theoretical aspects and can autonomously analyse the scenarios presented (in class or during the written exam), generally using correct language.
• 25-29: the student can express a reasoned judgment on the scenarios proposed, using specifies examples, making use of specific technical language.
• 30-30L: the student can make connections between different topics, can discuss and argument his answers and critically assess the presented scenarios, properly using the terminology and the bibliographic sources. The Candidate is able to propose corrective strategies when necessary.

 

Final grade of the integrated course and digital record:

• the grade of the integrated course will be calculated as the arithmetic mean of the grades obtained in the course units;
• digital records, filled in by using the AlmaEsami system, will be completed by the Chairman of the Examination Board no later than 5 days following the exam or test date.

Strumenti a supporto della didattica

• Teaching slides
• Videos, online sources, and reading list (Virtuale platform: https://virtuale.unibo.it/ [http:] )

Orario di ricevimento

Consulta il sito web di Alessio Bonaldo

Consulta il sito web di Marco Zampiga