First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
MVL1001703, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course First cycle degree in
MV1734, Degree course structure A.Y. 2011/12, A.Y. 2019/20
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination VETERINARY ANATOMY
Website of the academic structure
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in SAFETY AND HYGIENE OF FOOD PRODUCTS

Teacher in charge LISA MACCATROZZO VET/01

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses VET/01 Anatomy of Domestic Animals 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 5
Lecture 5.0 40 85.0 No turn

Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2011 course timetable

Examination board
Board From To Members of the board
10  Commissione a.a. 2019/20 01/11/2019 30/11/2020 MACCATROZZO LISA (Presidente)
RADAELLI GIUSEPPE (Membro Effettivo)
9  Commissione a.a. 2018/19 01/11/2018 30/11/2019 MACCATROZZO LISA (Presidente)
RADAELLI GIUSEPPE (Membro Effettivo)

Prerequisites: No precognition required
Target skills and knowledge: The student must acquire the morphological knowledge concerning the cell, tissues, organs and systems in animals: mammals as cattle, pig and horse, and birds. In additio, the student will have to be able to recognise the species differences of the different organs, using a correct anatomical terminology.
Examination methods: The exam consists of two parts:
- a first written test (just after the course) in which studente will have to recognise histological sections and describe the different tissues, answering three open questions, one more general and two more specific (two hours);
- a second test, written and/or oral, in which student must describe the organs and species differences, using correct anatomical terminology. Furthermore, student will have to be able to describe apparatus relationship.
The final grade will be given by the weighted average of the two parts, according to their weight in the ECTS (Histology 2 ECTS, Anatomy 4 ECTS).
Assessment criteria: The evaluation criteria are: good knowledge acquired of the subject, the anatomical terminology competence, the quality in the exposition of the topics. Furthermore, a further criterion will be the knowledge of the exact position of the organs in the body cavities and of the relationships between them (anatomy topography).
Course unit contents: - HISTOLOGY (2 ECTS,16 hours of which 12 frontal and 4 practice):
1 ECTS: Epithelial tissue. Supporting/connective tissue.
1 ECTS: Nervous tissue. Muscle.
During practice, some histological preparations of different organs will be observed under an optical microscope. The student will be able to identify the tissues present in the sections stained with hematoxylin/eosin
- ANATOMY (4 ECTS, 32 hours of which 28 frontal and 4 practice):
0.5 ECTS: Regional anatomy. Cuts of meat.
1 ECTS: Cardiovascular system: Hearth and blood vessels. Lymphatic system: Lymph nods, Thymus, Spleen. Respiratory apparatus: Trachea, Pleura, Lungs.
1 ECTS: Digestive apparatus: Tongue, Salivary glands, Esophagus, Peritoneal structures, Stomach, Intestine, Liver, Pancreas.
1 ECTS: Urinary apparatus: Kidney, Urinary bladder. Male reproductive organs: Testis, Epididymis, Deferent duct. Female reproductive organs: Ovary, Uterine tubes, Uterus. Udder.
0.5 ECTS: Endocrine glands. Bird Anatomy.
During practice the professor will do the dissection of a pig in the necroscopy lab identifying the organs at the macroscopic level and the position in situ. In addition, the student will participate actively in the explanation of the different organs, including species comparison.
Planned learning activities and teaching methods: Frontal lectures supported by slides, istological images, videos from necroscopy and practice with optical microscope and organs.
Classroom discussions are scheduled during the lessons to verify the learning of the subject.
PRACTICE 8 hours
During histology exercises (4 hours), students will be divided into groups of two/three people and each group will have an optical microscope and a box of slides. The professor will project on the screen the images of the different tissues that the students will have to be able to identify and describe.
During macroscopic anatomy exercises(4 hours), students (in groups of 5/6) will have organs of different species and anatomical images with the description of the organ, so that they can follow the professor and repeat the description independently.
Additional notes about suggested reading: Additional slides available at link:

Reception time: comply with the professor
Textbooks (and optional supplementary readings)
  • Ruggero Bortolami, Emilio Callegari, Viscardo Beghelli, Anatomia e fisiologia degli animali domestici. Bologna: Edagricole, 2006. 2. rist. della 2. ed; ISBN 8850645643 Cerca nel catalogo
  • Liebich, Hans-Georg, Istologia e anatomia microscopica dei mammiferi domestici e degli uccelli. Padova: Piccin, --. Edizione italiana: Ballarin, Radaelli. ISBN 9788829920990 Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Working in group
  • Active quizzes for Concept Verification Tests and class discussions
  • Video shooting made by the teacher/the students
  • Loading of files and pages (web pages, Moodle, ...)

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

Sustainable Development Goals (SDGs)
Responsible Consumption and Production