08397 - Animal Nutrition and Feeding

Learning outcomes

At the end of the course the student acquires at a theoretical and practical level the necessary skills for the choice of concentrated feed, forages and other feedstuffs, based on their main nutritional characteristics and the presence of anti-nutritional. In particular, the student is able to interpret the indications regarding the nutritional requirements of domestic animals, adapting them to their different production phases and their capacity to consume food, also foreseeing the effects of technological treatments.

Course contents

Energy metabolism in aquaculture animals. Energy sources and energy utilization. Energy and protein requirements. The protein sparing effect. Essential amino acids and fatty acids. Antinutritional factors. Mineral and vitamin requirements. Pigments.
Fish meal and fish oil production and quality. Production and nutritional properties of protein feedstuffs of plant origin. Production and nutritional properties of energy feedstuffs. Dietary supplements.

Readings/Bibliography

ASSALZOO, Normativa sugli alimenti per animali, Edagricole, Bologna, 1997.

GUILLAUME J., KAUSHIK S., BERGOT P., METAILLER R., Nutrition and Feeding of Fish and Crustaceans, Springer Praxis, 1999.

JOBLING M., Fish Bioenergetics, Chapman and Hall, , 1994.

Mc DONALD P., EDWARD R.A., GREENHALGH J.F.D., Nutrizione animale, Ed. Tecniche Nuove, 1992.

Teaching methods

Frontal lessons will regard the basics of nutrition and feedstuffs in aquaculture. Students will be asked to interact with the teacher about the subjects in progress.

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 an interview.

If exams in the presence of students are possible, at the end of the lectures concerning the topics of Nutrition, a in itinere test will be carried out (two open questions and some multiple choice questions) to which students will be able to participate on a voluntary basis (the test lasts two hours). The final exam is oral with a question concerning a topic of nutrition and one about a zootechnical food (on this occasion the student who has passed the test in itinere can decide whether or not to answer the question of nutrition, therefore accepting or refusing the vote received at the test in itinere).

Teaching tools

Laptop with beamer, photos

Office hours

See the website of Giacomo Biagi