- Docente: Giacomo Biagi
- Credits: 6
- SSD: AGR/18
- Language: Italian
- Moduli: Giacomo Biagi (Modulo 1) Andrea Formigoni (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in Safety and Quality in Animal Production (cod. 8521)
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
Nutrition principles of pigs and ruminants. The main categories of feedstuffs that can be used in the feeding of pigs and ruminants. Exercises using special software 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. 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 assessment of learning takes place through a final exam (consisting of a practical test and an oral interview) that verifies 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. The Student is asked to formulate a diet for a pig during the practical test (lasting 30 minutes) and at least 2 questions are asked regarding swine and cattle nutrition, with the attribution of a maximum of 10 points for the practical test and each question, to reach the final grade expressed in 30ths. The exam can however be considered passed only if the student will succeed in obtaining at least 6 points for the practical test and for each of the two 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