First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
Faculty of Veterinary Medicine
Course unit
AVP3051884, A.A. 2013/14

Information concerning the students who enrolled in A.Y. 2011/12

Information on the course unit
Degree course 5 years single cycle degree in
MV0991, Degree course structure A.Y. 2011/12, A.Y. 2013/14
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Number of ECTS credits allocated 5.0
Course unit English denomination ANIMAL HUSBANDRY (FOOD SAFETY)
Website of the academic structure
Department of reference Department of Animal Medicine, Production and Health
Mandatory attendance
Language of instruction English

Teacher in charge PAOLO BERZAGHI AGR/19

Integrated course for this unit
Course unit code Course unit name Teacher in charge

Course unit code Course unit name Teacher in charge Degree course code

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/19 Special Techniques for Zoology 5.0

Course unit organization
Period Second semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Lecture 5.0 50 75.0 No turn

Start of activities 03/03/2014
End of activities 14/06/2014
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Examination board not defined


Common characteristics of the Integrated Course unit

Prerequisites: The student must have acquired knowledge on anatomy and physiology of the digestive tract and the mammary gland of farm animals (cattle, pigs, sheeps and goats) and on anatomy and physiology of the digestive tract of companion animals (dogs and cats). The student must be able to identify different feeds, and to know their chemical composition and nutritional value.

Propedeutic course:
Animal feeding and nutrition (Clinical medicine path)
Target skills and knowledge: The student will acquire knowledge on husbandry techniques for farm and companion animals and the potential problems leading to metabolic disorders, body lesions, reduction of productive performances and to reproductive problems. The student must be able to provide solutions for maximizing farm profitability and animal welfare.
Examination methods: ANIMAL HUSBANDRY - written exam at the end of the course

ANIMAL WELFARE AND QUALITY OF PRODUCTION - written exam at the end of the course

MANAGEMENT AND BREEDING OF COMPANION ANIMALS - written exam at the end of the course
Assessment criteria: Students will be evaluate on their acquired knowledge and their capacity to critically analyze different scenarios of problems related to the management and welfare of farm and companion animals.

Specific characteristics of the Module

Course unit contents: Dairy Cows. Milk market in Italy and Europe and future production perspective. Feeding management: ration balancing and feeding tecniques. Efficiency parameters for production and reproduction. Weaning and heifer managment. Prepartum preparation with the objective of preventing metabolic disorders. Milk quality. Dry period.
Beef cattle: the meat market in Italy and Europe and future production perspective. Production tecniques in relation of the stocker type. Production goals. Feeding of fattening beef and meat quality.
Swine: Pork market in Italy and Europe and future production perspective. Pork quality in relation to the production of cured ham. Managing sows for maximum productive and reproductive performances. Raising young sows. Pregnancy and parturition. Managing piglets. Lactation and dry period. Weaning and fattening.
Goats: Managing dairy goats.
Planned learning activities and teaching methods: The course is taught with lectures using slides. During lectures, problems are formulated and solved together. A rapid evaluation of the students' understanding is tested using clickers. Ration formulation is practised at the computer lab using a spreadsheet supplied by the instructor.
The course is organized as follows:
- teaching activity: 47 hours
- exercises: 3 hours (repeated 3 times)
- the course is completed with activities planned within the practical training (“tirocinio”) that the student must perform him/herself (hands on) under the supervision of an instructor.
Additional notes about suggested reading: Dairy
Hoard’s Dairyman
Penn State Extention
Univ of Wisconsin
Cornell University
Iowa Pork Industry Center
North Carolina State University Swine Husbandry
Ohio Pork Industry Center
University of Nebraska Pork Central
Illini Pork Net
Purdue Pork Page
University of Minnesota Swine Extension
Textbooks (and optional supplementary readings)