APPLIED ANIMAL PRODUCTION

12 CFU - 1° semestre

Docenti titolari dell'insegnamento

MASSIMILIANO LANZA - Modulo SUSTAINABLE MANAGEMENT OF ANIMAL PRODUCTION SYSTEM - AGR/19 - 6 CFU
GIUSEPPE LUCIANO - Modulo EVALUATION TOOLS FOR QUALITY MANAGEMENT IN LIVESTOCK - AGR/19 - 6 CFU


Obiettivi formativi


Modalità di svolgimento dell'insegnamento


Prerequisiti richiesti



Frequenza lezioni



Contenuti del corso



Testi di riferimento


Altro materiale didattico



Programmazione del corso

SUSTAINABLE MANAGEMENT OF ANIMAL PRODUCTION SYSTEM
 ArgomentiRiferimenti testi
1Small ruminant management: feed intake, pasture grazing, feed selection, stocking rate, feeding plansBook 1: chapters 5, 6 and 11. Book 4: pages 151-167. Scientific or expository papers and pdf slides provided by the teacher and upload in studium.unict electronic platform. Microsoft Excel spreadsheets to calculate sheep rations and to set stocking rate. 
2Organic livestock productionScientific or expository papers and pdf slides provided by the teacher and uploaded in studium.unict electronic platform. EU rules on organic livestock production provided by the teacher and upload in studium.unict electronic platform. 
3Outdoor swine productionScientific or expository papers and pdf slides provided by the teacher and uploaded in studium.unict electronic platform. 
4Alternative feed sources in animal feeding (agroindustrial byproducts, alternative legume seeds) and relative effects on product qualityScientific or expository papers and pdf slides provided by the teacher and uploaded in studium.unict electronic platform. 
5Feeding strategies to reduce GHG emissions by ruminant livestockScientific or expository papers and pdf slides provided by the teacher and uploaded in studium.unict electronic platform 
6Hints on some analytical approaches applied to a sustainable animal productive chainAnalytical protocols to evaluate feedstuffs and product quality 
EVALUATION TOOLS FOR QUALITY MANAGEMENT IN LIVESTOCK
 ArgomentiRiferimenti testi
1Milk quality: parameters and factors affecting their variation Thematic sections of books 1 and 2. Scientific articles and other readings provided, as well as copies of the slides and links to the videos presented during the classes and seminars 
2Meat quality: parameters and factors affecting their variationThematic sections of books 1 and 3. Scientific articles and other readings provided, as well as copies of the slides and links to the videos presented during the classes and seminars 
3Sustainable strategies for improving quality traits and standards of animal-derived food products Thematic sections of books 1, 2 and 3. Scientific articles and other readings provided, as well as copies of the slides and links to the videos presented during the classes and seminars 
4Potential markers to infer and authenticate the production system and origin of animal-derived food productsScientific articles and other readings provided, as well as copies of the slides presented during the classes and seminars 
5Laboratory analyses for determining the quality traits of feedstuffs and of animal-derived foods Scientific articles and other readings provided, as well as copies of the protocols used for the laboratories and of the data obtained 
6Principles of criteria for sourcing, evaluating and reporting experimental data relevant to livestock productionBook 1, Scientific articles and other readings provided, as well as copies of the slides presented during the classes and seminars 


Verifica dell'apprendimento


MODALITÀ DI VERIFICA DELL'APPRENDIMENTO

ESEMPI DI DOMANDE E/O ESERCIZI FREQUENTI



Apri in formato Pdf English version