- Docente: Mauro Vecchiettini
- Credits: 4
- SSD: AGR/02
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: First cycle degree programme (L) in Animal production and control of wildlife (cod. 0875)
Learning outcomes
The aims of the course are:
- providing in-depth advanced training and technical knowledge about growth and harvesting of forage crops and utilization of forages;
- illustrating the importance and production systems of the major no-forage field crops.
At the end of the course, the student will be able managing forage resources according to the better agronomical methodologies and through the knowledge of forage crops alternation (or rotation).
Course contents
Crop productions. Distinction between forage crops and the other
crops.
Forage crops: general considerations, classification, origins and economic importance.
The quality of forages and their utilization: pasturage, green feeding, conserved forage employment.
The preservation of forages: ensilage and drying (natural and artificial).
Ensilage: theory basis, influence of the characteristics of forages on the result; microbial agents. Aerobic and anaerobic phases. Losses in silagemaking.
Silos: horizontal and vertical types. Dimensional silos. How to prepare a silo.
Treatments to aid storage and to improve the forage quality: pre-drying, artificial acidification, addition of lactic acid bacteria, addition of nutrients.
Preservation by drying: the natural haymaking. The harvesting (cutting) period; the operations of haymaking; the principal types of machines used; the losses; the quality of products.
The mixed haymaking: natural and artificial drying.
The dehydration of forages: the systems, the exercises costs and the quality of product.
Special part: classification of forages. The role of temporary and perennial forage crops.
The grass cover: natural and artificial. Installation and management of artificial grass cover: choose of species, period and modality of seeding, fertilization, weeds control, irrigation. Utilization of grass cover: cutting and grazing.
Temporary forage crops: the meadows and the annual forage crops and their importance.
Temporary meadows: alfalfa, red clover, ladino clover, french-honeysuckle, sainfoin, grain crops. Techniques of cultivation and utilization of meadows.
The annual forage crops: fall-spring annual forage crops (italian ray-grass, barley, rye, wheat, oats, common vetch, narbonne vetch, hungarian vetch, hairy vetch, broad bean, several cruciferae, annual clovers, minor species, mixtures), spring-summer annual forage crops (maize, sorghum, several cow-pea and soybean, mixtures)
Readings/Bibliography
R. Baldoni, L. Giardini. Coltivazioni erbacee. Patron Editore, Bologna, 2002.
Viewgraphs and notes lesson.
Teaching methods
Frontal lessons, seminaries, practices and visits
Assessment methods
Final exam by oral test.
Teaching tools
Overhead projector, video projector.
Office hours
See the website of Mauro Vecchiettini