02571 - Aviculture

Learning outcomes

At the end of the course the student has acquired the basic knowledge for the management of poultry farming according to the different rearing techniques and in respect to animal welfare, environmental impact and product quality. It is able to identify the main problems related to poultry farming and to intervene with adequate management tools.

Course contents

Broiler chicken and turkey meat production. Current status and perspective of poultry production. Characteristics of poultry meat production chains. Intensive and alternative production systems and legislation in force on the protection of chicken kept for meat production. Pre-slaughtering phases (catching, loading, transport and lairage) and slaughtering process. Commercial categories of chicken and turkey and classification of raw and processed products. Assessment of quality characteristics of commercial products.

Egg production. Current status and perspective of poultry production. Characteristics of poultry meat production chains. Intensive and alternative production systems and legislation in force on related animal welfare issues. Commercial categories of fresh egg based on weight and quality indexes. Relationships between breeding factors and eggs quality. Egg-products: definition and description of the main commercial categories.

Readings/Bibliography

 

 

Avicoltura e coniglicoltura. Cerolini S., M. Marzoni Fecia di Cossato, I. Romboli. Le Point Vétérinaire Italie, Milano

Tecniche di produzione animale. Bittante G., I. Andrighetto I., M. Ramanzin. Liviana Ed., Padova

Produzioni animali. Sandrucci A., Trevisi E. EdiSES Edizioni Srl

Teaching methods

Frontal lectures, seminars, demonstration activities and laboratory practises held in classrooms and laboratories but also accessible by remote.

NB: guided visits to poultry farms and/or processing plants will be organized according sanitary emergency (COVID and Avian flu).

Office hours

See the website of Federico Sirri