First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AG03108870, A.A. 2019/20

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

Information on the course unit
Degree course First cycle degree in
IF0325, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination SWINE 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 LUIGI GALLO AGR/19

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/19 Special Techniques for Zoology 6.0

Course unit organization
Period Second semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Prerequisites: The previous knowledge and skills necessary for a proficient course understanding are related with the animal nutrition, animal genetics and breeding and livestock physiology. No specific pass of these exams are required
Target skills and knowledge: At the end of the course students will acquire a deep understanding on national pig chain, with special emphasys on heavy pig production. They will known different pig breeds and their attitudes, the genetic improvement and breeding and specific aspects of pig reproduction, nutritiom, feeding and rearing system.
Examination methods: The examination of students will be carried out through written test accounting for multiple choice questions, exercises and questions to be answered with a brief text production.
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 simple breeding or feeding problem solving.
Course unit contents: An overview of pig production in Europe; pork chain in Italy: aims and problems; organisation of pigs herds in Italy; selection procedures and schemes and crossbreeding in pig production; an overview on main pig breeds
The breeding sow/1: gilt production and feeding; insemination, pregnancy and partutirion in sows.
The breeding sow/2: lactation and the interval between weaning and farrowing; piglets between weaning and 30 kg; feeding of sows and piglets
Rearing, feeding, and slaughtering in Italian heavy pig; carcass and meat quality in Italian heavy pig; the typical Italian dry cured ham
Planned learning activities and teaching methods: Direct room teaching activity and brief exercises. External activities will consider visits to specific fairs, exhibitions and pig herds (provided the avaialbility of farmer and the number of students involved).
Additional notes about suggested reading: The presence of students during direct teaching activities is strictly recommended. The material presented during lectures will be available on moodle platform of School (link:
Textbooks (and optional supplementary readings)
  • Bertacchini F., Campani I., manuale di allevamento suino. Bologna: Edagricole, 2001. per approfondimento Cerca nel catalogo
  • Whittemore C., The science and practice of pig production. UK: Longman, 1993. per approfondimento Cerca nel catalogo
  • Monetti P.G., Appunti di suinicoltura. Bologna: Giraldi, 1997. per approfondimento

Innovative teaching methods: Teaching and learning strategies
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

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