First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AGL1000855, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
IF0325, Degree course structure A.Y. 2013/14, A.Y. 2017/18
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination ANIMAL NUTRITION
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge LUCIA BAILONI AGR/18

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/18 Animal Nutrition and Feeding 8.0

Mode of delivery (when and how)
Period First semester
Year 2nd Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Laboratory 2.0 16 34.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 02/10/2017
End of activities 19/01/2018

Examination board
Board From To Members of the board
7 Commissione a.a. 2016/17 01/12/2016 30/11/2017 BAILONI LUCIA (Presidente)
MANTOVANI ROBERTO (Membro Effettivo)
COZZI GIULIO (Supplente)

Prerequisites: The student will learn the principles of organic chemistry and have a solid foundation in anatomy of the digestive system and the processes of digestion, absorption and metabolism.
Prerequisites: None.
Target skills and knowledge: The course provides the knowledge on the factors influencing digestibility and utilization of feeds in the animals. This course focuses on the special feature of the different parameters for the nutritional evaluation of feeds. The student will acquire the basic concepts of general botany and, in particular, the characteristics of plants used in animal feeding. Other objectives are to provide each student with main processes of preservation and utilization of forages, concentrates, mixed feeds and additives in the diets with some references to regulation of feed preparation and trade. Moreover, a special attention will be paid on the nutritional requirements of the pet animals. Finally, the students should be able to formulate a balanced diet.
Examination methods: Written or oral (chosen by the student) examination at the end of the course and practical examination (identification of single feeds)
Assessment criteria: Students’ knowledge will be evaluated considering both specific definitions given during the course but also by analyzing their capacity of applying the acquired knowledge to evaluate feeds and diets and to formulate balanced rations for farm animals.
Course unit contents: Nutritional classification, physical and chemical properties and occurrence in feed of carbohydrates, lipids and proteins. Minerals and vitamins: requirements and non conventional role, bioavailability, main feed sources, supplementation. Water: biological role and quality. Characteristics and requirements of the microbial population in rumen, the ruminal degradation and passage rate, interaction and imbalances (acidosis). The efficiency and connections of protein, carbohydrates and lipids. Volatile fatty acids as energy source. Nutritional requirements: maintenance (basal metabolism and metabolic live weight), growth (growth patterns, changes of the body composition), lactation and pregnancy, physical activity.
Chemical composition of feed: analytical methods. Digestibility: definition, estimation methods and variation factors. Partitioning of dietary energy and energy value of feeds. Systems to evaluate the biological (protein) value of feeds in monogastric animals and ruminants. Palatability and voluntary intake, preservation of feeds, antinutritional factors and contaminants.
Characteristics and use of feeds. Main techniques for the forages conservation. Concentrates. Physical and chemical treatments of feed. Supplements and additives (probiotics). Formulation of balanced diets. Regulation of feed preparation and trade.

Practical activities:
Laboratory of chemical-physical and biological analyses of feeds. Identification of ingredients used in animal nutrition. Computer room: formulation of balanced diets using electronic sheet or specific software’s. Visit to feed industries.
Planned learning activities and teaching methods: The course is organized as follows:
• Direct room teaching activity = 38 hours
• Exercises and seminars in room = 10 hours
• Exercises in laboratory = 4 hours
• External activities (technical visits/dairy cattle shows) = 12 hours
Additional notes about suggested reading: The slides used for lectures are available on the Moodle platform.
The presence of students during direct teaching activities and exercises are strictly recommended

Office hours: daily by appointment with the teacher.
Textbooks (and optional supplementary readings)
  • Bittante G., Andrighetto I., Ramanzin M., Fondamenti di zootecnica. Torino, I: Liviana editrice, 1990. Cerca nel catalogo
  • Arienti G., Le basi molecolari della nutrizione. Padova, I: Piccin Editore., 2003. Cerca nel catalogo
  • Mc Donald P., Edwards R.A., Greenhalgh J.F.D. Morgan C.A., Animal Nutrition. Essex, UK: Prentice Hall, UK, 2002.
  • Antongiovanni M. e Gualtieri M., Nutrizione e alimentazione animale. Bologna, I: Ed. Edagricole, 1998. Cerca nel catalogo
  • Sauvant D., Perez J.M., Tran G., Tables of composition and nutritional value of feed materials. Paris, F: Wageningen Academic Publishers, INRA Editions, 2002. Cerca nel catalogo