Cells, main tissues and apparatus, growth, reproduction and lactation physiological processes. Genetic and environmental factors influencing quantity, safety and quality of the raw materials from animal origin. Principal bovine e porcine breeds reared in Italy. Rearing systems for meat and milk production. Techniques of milking, of slaughtering and of evaluation of carcasses.
Meregalli A., Giorgetti A., Martini A., Bozzi R. Fondamenti di anatomia, fisiologia e zoognostica, Liviana Editore, 360 p.
Materiale aggiuntivo su alcuni argomenti del corso fornito dall’insegnante.
G. Bittante, I. Andrighetto, M. Ramanzin. Tecniche di produzione animale. Liviana, 2005. 528 p.
D. Balasini. Zootecnica Applicata. Bovini e Bufali. Calderini-Edagricole, 2005. 291 p.
D. Balasini. Zootecnica Applicata. Suini. Calderini-Edagricole, 2001.141 p.
Learning Objectives
Knowledge acquired: Basic knowledge for the understanding of the physiological processes of animal productions, of the factors that influence its quantity and quality and the practical knowledge for the bovine and pig production.
Competence acquired: The students will have acquired the essential theoretic and practical knowledge relative to the several aspect of animal production and of the management of all the stages of farmed animals (bovine and pigs).
Skills acquired (at the end of the course):
The students will be able to understand and face in the right way the animal productions problems, taking advantage of knowledge on the influence factors effects for the awaited quantitative and qualitative results achievement and the different aspects of bovine and porcine production systems.
Prerequisites
Courses to be used as requirements (required and/or recommended)
Organic chemistry
Biochemistry
Teaching Methods
CFU: 9
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 225
Hours reserved to private study and other indivual formative activities: 153
Contact hours for: Lectures (hours): 50
Contact hours for: Laboratory (hours): 4
Contact hours for: Laboratory-field/practice (hours): 18
Seminars (hours): 0
Stages: 0
Intermediate examinations: 0
Type of Assessment
oral exam
Course program
General composition of animal organisms and functions that define the life. Homeostasis and homeorhetic control of metabolism and of nutrients distribution. Cell and tissues physiology, with particular reference to the connective, bony, muscular, adipose tissues (meat production) and the mammary glands tissue (milk production). Morphology and physiology of monogastric and ruminant digestive apparatus, nutrients absorption and distribution within/among cells and tissues. Neuro-endocrine system and metabolisms control within the whole organism.
Morphology and physiology of male and female reproductive apparatus and udder. Physiological basis of milk production and changes in nutrients distribution within the animal organisms during lactation.
Milk composition, quality parameters and legal limits. Physiological basis of growth and meat production from terrestrial and aquatic animals. The main quality parameters of meat from terrestrial and aquatic animals and stress effect at death on meat quality.
Endogenous and exogenous factors that influence milk and meat quantity and quality. Outline of animal production destined to be human food, current data on availability and consumptions.
Principal breeds farmed in Italy for milk and meat production. Characteristics and statistics. Meat production: techniques for rearing of the breeders and for grow out of the different market category. Slaughtering, preparation and managing of the carcass and of the cuts for the commercialization. Evaluation of the carcasses and classification by EUROP Scheme. Milk production: techniques of rearing, techniques of milking.
Pig breeds farmed in Italy. Autochthonous pigs.
Characteristics and statistics. techniques of rearing for the production of pigs destined to obtain fresh meat and for the production of “heavy pigs”. Slaughtering, preparation, evaluation and classification of the pig carcasses.