First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AG02109608, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course Second cycle degree in
AG0063, Degree course structure A.Y. 2017/18, A.Y. 2018/19
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Degree course track PROFESSIONALE [003LE]
Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination POULTRY AND RABBIT PRODUCTION
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 ANGELA TROCINO AGR/20

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/20 Animal Husbandry 6.0

Course unit organization
Period First semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Laboratory 1.0 8 17.0 No turn
Lecture 4.0 32 68.0 No turn

Start of activities 01/10/2018
End of activities 18/01/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
9 Commissione a.a. 2019/20 01/12/2019 30/11/2020 TROCINO ANGELA (Presidente)
XICCATO GEROLAMO (Membro Effettivo)
8  Commissione a.a. 2018/19 01/12/2018 30/11/2019 TROCINO ANGELA (Presidente)
XICCATO GEROLAMO (Membro Effettivo)
7  Commissione a.a. 2017/18 01/12/2017 30/11/2018 TROCINO ANGELA (Presidente)
XICCATO GEROLAMO (Membro Effettivo)

Prerequisites: No specific abilities are required.
Target skills and knowledge: Competences
The module aims to give the student basic specific knowledge on production chains and rearing systems for broiler chickens, laying hens, turkeys and meat rabbits as well as on aquaculture productive systems.
For poultry and rabbits, the housing systems, the management of the reproductive and productive phases, the feeding techniques for the different species and productive categories will be discussed in relation to animal welfare, product quality and environment.
By means of specific activities developed actively by the students and supervised by the teacher, the module aims also to enrich the student with generic competences about critical thinking, communication and team working.

Learning outcomes
At the end of the module path, the student is expected to be able of:
- recognizing the different production systems that may be used in aquaculture;
- projecting the standard organization of poultry and rabbit farms;
- measuring productive results of poultry and rabbit farms;
- using productive data to point out possible deficits in animal and equipment management that could impair productive and economic results besides the quality of final products;
- identifying and proposing technical solutions to identified problems;
- evaluating nutritional characteristics of raw materials and formulating basic compound diets for poultry and rabbits;
- distinguishing the types and the quality of products based on poultry and rabbit meat, besides eggs.
Examination methods: For students that will attend the lessons, the exam consist of:
- presentation of a group work on a subject assigned by the teacher and developed under her direct supervision (identifying the subject/problem; analyzing the subject/problem; presentation of the state of art; proposal of solutions) (30% of the final note)
- written examination with multiple choices questions and exercises (70% of the final note).

For students that do not attend the lessons, the exam will consist of
- written examination with open questions, multiple choices questions, and exercises.
Assessment criteria: The student will be called to demonstrate
- theoretical knowledge about productive systems in aquaculture and poultry and rabbit production;
- ability to acquire and analyze literature and field data about management and productive results of poultry and rabbit farms;
- critical thinking about poultry and rabbit production systems and ability to point out weak/strength points with reference to housing systems, management, animal welfare, environment and product quality;
- problem solving ability with reference to the weak points of poultry and rabbit production systems;
- team working ability;
- ability to communicate, present and defend his own proposals with different instruments.
Course unit contents: The poultry/egg market and the poultry/egg production chain (2 hours).
Poultry species and breeds of production interest (2 hours).
Outlines of genetics applied to poultry production and commercial hybrids (2 hours).
Recalls of anatomy and physiology of reproduction in males and females (2 hours).
Recalls of gut anatomy and physiology in poultry (1 hour).
Nutrition and feeding of poultry (4 hours).
Management of poultry hatchery (2 hours).
Rearing technique for broilers (4 hours).
Rearing technique for laying hens (2 hours).
Rearing technique for poultry breeders (1 hour).
Rearing technique for turkeys (1 hour).
The rabbit market and production chain (2 hours).
Rabbit breeds and commercial crossbred (2 hours).
Recalls of gut anatomy and physiology in rabbits; nutrition and physiology (5 hours).
Recalls of anatomy and physiology of reproduction in rabbits (2 hours).
Rearing techniques for reproducing, weaning and fattening rabbits (4 hours).
Reproductive rhythms and farm organization of rabbitries. (2 hours).
Quality of poultry and rabbit meat; quality of eggs and egg products (4 hours).
Productive systems in aquaculture (4 hours).
Planned learning activities and teaching methods: The module consists of direct lessons (32 hours) which provide students with theoretical knowledge and main instruments to get specific competences in the poultry and rabbit production systems and basic knowledge in aquaculture systems.
The practical activities (16 hours) will be developed in the classroom and, in case, in the field (technical visits at rearing farms) under the supervision of the teacher and with the assistance of external experts in poultry and rabbit production. The students will be organized in small groups (4 students per group) and will be assigned a specific activity of projecting/analyzing existing farms. The students will be called to produce a short report and a brief presentation about the assigned activity that will be exposed in the college.
Additional notes about suggested reading: The teaching materials used during lessons are available on line for students on the Moodle platform of the School of Agronomy and Veterinary at the address:
On the same platform, further texts/links are available for subject studies.
Students are recommended to attend lessons.
As a support for the study, the below mentioned text (Avicoltura e Coniglicoltura) is recommended for Italian students.
For further information, please contact directly the teacher (
The teacher is available at any moment; a previous e-mail contact is advisable.
Textbooks (and optional supplementary readings)
  • Angelo Gamberini, Coniglicoltura. Bologna, Italia: Edagricole, 2001. Testo di approfondimento Cerca nel catalogo
  • Silvia Cerolini, Margherita Marzoni, Isabella Romboli, Achille Schiavone e Luisa Zaniboni, Avicoltura e Coniglicoltura. Milano, Italia: Le Point Veterinaire Italie, 2008. Testo di riferimento
  • De Blas J. C., Mateos C., Nutrition of the Rabbit. Wallingford Oxford UK: CAB CABI International, 2010. Testo di approfondimento

Innovative teaching methods: Teaching and learning strategies
  • Interactive lecturing
  • Working in group
  • Questioning
  • Peer assessment
  • Auto correcting quizzes or tests for periodic feedback or exams
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)
  • Kaltura (desktop video shooting, file loading on MyMedia Unipd)

Sustainable Development Goals (SDGs)
Zero Hunger Good Health and Well-Being Responsible Consumption and Production