- 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. 5728)
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 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 two interviews, one on pigs and one on ruminants; the average of the two votes will constitute the final grade. A very thorough knowledge of the topics addressed in the course, together with high skills of critical analysis, connection and the ability to properly use specific terminology will be evaluated with the maximum score (30-30L). A thorough knowledge of the topics addressed in the course, together with good analytical and critical skills and the ability to properly use specific terminology will be evaluated with good marks (27-29). A technically adequate preparation and a sufficient analytical capacity, even if not particularly articulated, expressed in a correct language, will produce fair evaluations (23-26). Sufficient preparation and analytical skills, expressed in a language that is barely formally correct, will determine the sufficiency (18-22).
In presence, the verification of learning takes place through a final exam consisting of a practical test and an oral interview. The practical test (lasting 30 minutes) consists in the formulation of a diet for pigs; the oral interview consists of 2 questions regarding the feeding of cattle and pigs. Both for the practical test and for each question, a maximum score of 10 points is assigned, according to the criteria previously expressed for the online mode, which will contribute to the formation of the final mark expressed in 30ths. However, the exam can be considered passed only if the student manages to obtain at least 6 points in each of the components of the test (practical test and 2 oral 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